Diary of a Foodie

Rawa Fish Fry

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 350F 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 350F between batches.
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