Ayala Fish Fry Recipe
Delve into the rich culinary heritage of South India with this delightful Ayala Fish Fry, a dish that perfectly marries the fresh flavors of bangada fish with a medley of aromatic spices. Not only is this dish a feast for the senses, but it also brings high protein content, making it an excellent choice for those seeking a nutritious meal. Let’s embark on a culinary journey to create this exquisite dish that’s perfect for serving as a side with rice or as a standalone delight.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fish – ayala (bangada fish) | 4 pieces |
| Red Chilli Powder | 1½ tablespoons |
| Turmeric Powder (Haldi) | ¼ teaspoon |
| Fennel Powder | ½ teaspoon |
| Black Pepper Powder | 1 teaspoon |
| Ginger Garlic Paste | 1 teaspoon |
| Lemon Juice | 1 teaspoon |
| Salt | To taste |
| Sunflower Oil | For shallow frying |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 320 kcal |
| Protein | 25 grams |
| Carbohydrates | 4 grams |
| Fat | 22 grams |
| Fiber | 1 gram |
| Sodium | Varies based on salt |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 2
Instructions
-
Preparation of Fish: Begin by thoroughly washing and cleaning the ayala fish. It is essential to leave the fish whole for this recipe, as it helps retain moisture and enhances flavor during cooking. Once cleaned, score the skin of the fish on both sides with a sharp knife, making shallow cuts that will allow the spices to penetrate.
-
-
Making the Spice Paste: In a mixing bowl, squeeze the juice of a fresh lemon. To this, add the red chili powder, turmeric powder, fennel powder, black pepper powder, ginger-garlic paste, and salt. Mix all these ingredients thoroughly until you form a thick, aromatic paste that will envelop the fish in delightful flavors.
-
Marination: Rub the prepared spice paste generously all over the fish, ensuring it reaches into the scored areas and coats every inch. This step is crucial as it allows the flavors to infuse into the fish. Cover the fish with cling film or a lid and let it marinate in the refrigerator for about 15 minutes. This brief resting period enhances the flavor and allows the spices to work their magic.
-
Cooking the Fish: After marination, heat a few tablespoons of sunflower oil in a frying pan over medium flame. Once the oil is hot, carefully place the marinated fish into the pan. Shallow fry the fish, cooking it for about 8-10 minutes on each side, or until it is golden brown and cooked through. The sizzling sound and rich aroma filling your kitchen will be the first signs that your dish is coming together beautifully.
-
Serving Suggestions: Once the fish is perfectly fried, remove it from the pan and place it on a plate lined with paper towels to absorb any excess oil. Serve the Ayala Fish Fry hot, garnished with lime wedges for an extra zesty kick, and onion-carrot slices for a refreshing crunch.
For an authentic South Indian experience, pair the fish fry with Mixed Vegetable Sambar, Steamed Rice, and Elai Vadam (crispy rice wafers). This combination makes for a wholesome weekday lunch or dinner that is sure to please everyone at your table.
Enjoy this Ayala Fish Fry, where each bite takes you closer to the flavors of coastal India. This dish not only stands out for its taste but also for its simplicity in preparation, making it an ideal recipe for both seasoned cooks and beginners alike. With its crunchy exterior and succulent interior, it’s bound to become a cherished favorite in your household. Bon appétit!
