This was made atleast once a week at my place back in Bombay. I dont like fish with a lot of thorns,so my dad used to buy fishes like promfret,shark,prawns etc and once in a while my parents favourite mackerels and sardines found their way  to the dinner table :) Whatever fish we bought,half would be made into  curry and the other half would be fried. Fried fish would be my favourite.I would tolerate the curry just to get my hands on the fried fish.Though now I love both the curry and the fried stuff.Here we get promfrets in the Chinese market which is a bit far,so whenever I go I buy promfrets or halwa (black promfrets) and fry them up.We relish it with dal-rice.I think its the most delicious combination one could have.

friedfish.jpg

Ingredients:

2 promfrets cut into steaks.
2 tbsp kashmiri chilly powder
1 tbsp paprika
1 tsp ginger-garlic paste
1 tsp tumeric powder
 2 tbsp vinegar or lemon juice
salt to taste
1/2 cup flour (I use chapathi flour,you can use maida or rawa)
Oil for frying

Method:

Wash the fish and keep aside.

Combine the above ingredients except the flour and oil into a thick paste using only the vinegar.If you think the paste is too coarse you can add a few more drops of vinegar.

Apply the paste to the fish pieces and keep aside for atleast an hour.

Before frying,heat oil in a frying pan.When the oil is hot enough,take a fish piece and roll it lightly over the flour and coat it on both sides.

Slip in slowly in the frying pan. Add as many pieces as can comfortably sit in the pan.Cook over medium heat.Fry on both sides and drain on a paper towel.

Do the same for the remaining fish.

Serve hot with lemon wedges.