I remember the first time we made fish after reaching USA...eeww..That stinked our home. We decided not to fry fish any more. Well, being a Mallu, we couldn't live without eating fish for long.. so gave a try again but this using my oven. This version is so much more richer in flavour and taste. No smell and no mess.
Today we had an UN-imaginable combination for lunch with this Fish fry - Vegetable Pulav & Red Wine. It was a wonderful lunch together with my hubby because we don't get this "OUR" time too often other than when our little one goes for her weekend afternoon nap ;).
I used Tilapia fish fillets where Ginger and garlic simply bosses the taste and curd simply makes your fish soft. When something falls in our Family Favorite list then I cannot wait to present that for you guys too....so have fun - Its Fish Time Baby!
Tilapia Fillets - 4 no's (Any fish you like)
Ginger garlic paste - 1 tablespoon
Hung curd / Curd - 1 tablespoon
Chilli powder - 1/2 teaspoon
Lemon juice - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Pepper powder - 1/4 teaspoon
Olive Oil - 4 teaspoon(Heat it while adding)
Salt - 1/2 teaspoon
- Clean fish well. Take a bowl, First Mix all the ingredients with hot oil except curd and fish. Later add curd, stir well.
- Now add the fish and coat with masala. Refrigerate for 2 hours(Minimum 30 minutes).
- Pre-heat your oven to 450'F for 10 minutes. grease a baking tray with some olive oil and place the fish, also drizzle some oil on fish too and toast them for 30 minutes in total, but flipping the sides at 15 minutes. (Keep checking to avoid the fish from burning)
- Serve this Fish fry with any thing you like - Just a glass of wine will do too ;)
- Toasting time for fish differs based on the variety used.
- Catfish, Salmon or King fish could also be used instead of Tilapia. They are bone free as well.
- Oil used here is very less compared to frying them on tawa.
- We can also fry the fish on tawa after the soaking process if oven is not available.