Nethili fry/ Nethili meen varuval

Generally for fish frying, i use whole fish rather than small pieces. Except vanjaram (Kingfisher) all other fish like sankara, kelanga, white pomfret i fry as a whole fish. My Husband loves nethili a lot. Instead of shallow fry like any other fish, this recipe calls for deep frying so that the fish will be crispy. I'll do double frying so that it'll be more crispier and hot while serving. Lets see the procedure:

Ingredients:

1. Nethili fish - 12 to 15
2. Red chilli powder - 1 tsp
3. Coriander powder - 1 tsp
4. Turmeric powder - 1/2 tsp
5. Ginger garlic paste - 1 tbsp
6. Rice flour - 1 tsp
7. Corn flour - 1 tsp
8. Salt to taste
9. Lemon extract - 1 tbsp
10. Oil - 2 tbsp + for deep frying
11. Curry leaves - 6

Cooking Instructions:

• Mix all the ingredients mentioned from 2 to 9 with 2 tbsp of oil. Apply it on fish.
• Let it marinate for 2hrs to 24hrs. 

• Heat oil in a pan for deep frying.
• Place the fish one by one and fry both sides till it turns golden brown.
• Remove from the oil and allow it to cool.
• Once cooled completely or before eating once again fry it in hot oil. Add the curry leaves in the oil and remove once turned brown.
• Serve it hot as a snack or side dish for rice.