2 palm-sized (200gms approx.) – fish fillets
1 tablespoon – gram flour
1 tablespoon – corn flour/all purpose flour
3 tablespoons – lime juice
1 teaspoon – red chilli powder
1 teaspoon – coriander powder
½ teaspoon – turmeric powder
½ teaspoon – salt
1 tablespoon – oil
1 tablespoon – cilantro, finely chopped
1.Wash the fillets and squeeze out the excess water. Marinate the fish with half a teaspoon of salt and two tablespoons of lime juice. Cover and refrigerate for minimum 20-30 minutes.
2. Mix the dry spices, salt with the gram flour and corn flour well in a wide and flat bowl. Coat the fish well with this mixture.
3. Heat a tablespoon of oil in a non-stick frying pan. Place the coated fillets in the centre of the pan and reduce the flame. Cover and cook for a minute. Flip the fish, cover again and cook for another minute.
4. Now remove the cover and keep aside. Continue to fry the fish on each side till both the sides are golden and crisp.
5. Sprinkle the remaining lime juice on the fish and garnish with cilantro.