Goan Recheado Rava Fish Fry Recipe
Goan Recheado Rava Fish Fry
Spicy, Crispy Fried Fish
Submitted By: Taz

Ingredients:

1 lb Fish Steaks or Fillets* (Machli) - can use whole, cleaned fish if desired
2-3 cloves Fresh Garlic (Leh-sun) - grated into a paste
¼ - ⅓ Cup Recheado Masala Paste (homemade preferred) - the more the spicier
¾ Cup Semolina Flour (Rava / Sooji)**
4 Tbs Oil - can use coconut, grape seed, rapeseed, canola, or vegetable oil

Preparation:
  1. Wash your fish thoroughly and pat dry
  2. Coat the fish with the recheado masala paste (make sure to 'stuff' the fish with the paste if using whole cleaned fish) and set aside to marinate for a minimum 15 minutes (up to 1 hour)
  3. Spread the semolina in a shallow dish - Dredge the marinade coated fish in the flour to coat on all sides
  4. Heat oil in a medium skillet or tava over medium heat until shimmering (350-375ºF)
  5. Once oil is hot, gently slide the fish into the pan and allow to fry for 3-4 minutes
  6. Gently flip and continue to fry for an additional 3-4 minutes or until fish is cooked through and coating is browned and 'crisp'
  7. Serve hot garnished with a few lemon or lime wedges alongside rice, salad, and fish curry or as part of any Goan or Indian meal
* Truly any type of fish works but I suggest a mild flavored variety like tilapia, cod, bass, haddock,
   halibut, or snapper - Traditionally, whole, cleaned mackerel (Bangda) or pomfret (Pomplet) [among
   others] are used - cut slits on both sides of the 'whole' fish and coat inside and out with recheado
   masala before coating with semolina - cook times will vary

** For a gluten free alternative, substitute an equal mix of fine ground cornmeal (Makki ka Atta)and
     rice flour (Chawal ka Atta) which will produce a crispy, substantial crust with a bit of flavor that
     compliments the dish

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