Rawa Fish Fry: Diary of a Foodie : gourmet.com

Diary of a Foodie

Diary of a Foodie: Season Three: India & Vietnam: Complex Cuisine

Serves4

Active time:30 min
Start to finish:1 1/2 hr

VIJAY MALHOTRA

January 2009

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5 teaspoons chili powder
3 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
5 teaspoons Asian ginger-garlic paste
1/3 cup fresh lemon juice
1 1/2 lb cleaned smelts with heads removed
About 6 cups vegetable oil for frying
1/2 cup semolina (sometimes called semolina flour)
3 tablespoons rice flour

Equipment:

a deep-fat thermometer
Accompaniments:

sliced tomato and onion; lemon wedges

Stir together spices, ginger-garlic paste, lemon juice, 1/4 tsp salt, and 1 tsp black pepper in a shallow bowl. Add fish, turning to coat, then marinate, chilled, 1 hour.
Heat 2 inches oil to 350°F in a wide 5- to 6-qt pot over medium heat.
Meanwhile, stir together semolina and rice flour in a shallow bowl, then dredge fish in mixture, knocking off excess.
Fry fish in 3 batches until just cooked through and crisp, about 5 minutes per batch. Transfer with a spatula to paper towels to drain. Return oil to 350°F between batches.

Photograph by Stephanie Foley

Keywords: diary of a foodie,; vijay malhotra,; seafood,; indian

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