Chettinad Fish Fry

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Recipe

Ingredients

300 grams	firm white fish fillets
1 tablespoon	lemon juice
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 teaspoon	cumin powder
1 teaspoon	fennel seeds
1 teaspoon	black peppercorns
1 inch	ginger, chopped
4 cloves	garlic
2	green chilies
1 sprig	curry leaves
1 tablespoon	rice flour
1 tablespoon	corn flour
—	salt to taste
—	oil for frying

Instructions

1. 1 Clean the fish fillets and pat them dry with a paper towel.
2. 2 In a bowl, marinate the fish with lemon juice, turmeric powder, and salt. Set aside for 15 minutes.
3. 3 In a blender, grind together red chili powder, coriander powder, cumin powder, fennel seeds, black peppercorns, ginger, garlic, and green chilies into a smooth paste.
4. 4 Add the spice paste to the marinated fish and coat the fillets evenly. Let it marinate for another 10 minutes.
5. 5 Mix rice flour and corn flour in a separate bowl.
6. 6 Coat the marinated fish with the flour mixture.
7. 7 Heat oil in a pan over medium heat. Add curry leaves to the oil.
8. 8 Fry the fish fillets until they are golden brown and cooked through, about 3-4 minutes on each side.
9. 9 Remove the fish from the oil and drain on paper towels.
10. 10 Serve hot with lemon wedges and onion rings.