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Crispy Crusted Roopchand Fish

 INGREDIENTS:

For the Fish:
  1. Roopchand Fish Fillets 2 (cleaned and dried) 
  2. Turmeric Powder 1 tsp
  3. Lemon juice 1 tbsp
  4. Black Pepper Powder 1/2 tsp
  5. Mustard Oil 1 tbsp
  6. Salt to taste
For Coating:
  1. Red Chili Powder 2 tsp
  2. Ginger-Garlic Paste 1 tsp
  3. Black pepper 1/2 tsp
  4. All-purpose Flour 3-4 tbsp 
  5. Butter Milk 1/2 cup
  6. Breadcrumbs 1/3 cup
  7. Corn flakes 1/2 cup coarsely crushed
  8. Oil 1-2 tsp (mixed with crumbs)
  9. Salt to taste
  10. Mustard Oil for shallow frying

METHOD:

Serving Size: 4-5

Rub fish with salt, turmeric powder, lemon juice, black pepper, and mustard oil. Let it marinate in the fridge for 1 hour.

Mix the crushed cornflakes, breadcrumbs, and oil together in a shallow bowl. Adding oil helps with even browning and a crisp finish. 

In a deep bowl, combine buttermilk with red chili powder, black pepper powder, ginger-garlic paste, and salt. Whisk everything together until smooth.

First, lightly dust the fish fillets with flour. Dip in the buttermilk, remove and then coat directly in the crust mix, pressing gently. Let the coated fish rest for 10-15 minutes before cooking. This sets the coating and prevents the crust from falling off in the pan. 

Heat mustard oil in a flat frying pan. Place the fish in the pan. Do not flip the fish for at least 4-5 minutes. Let the crust set. 
Shallow-fry in medium-hot oil for 3-4 minutes per side until golden and crisp. 

In the last minute, throw a handful of curry leaves into the oil for aroma.

Serve Roopchand fish fry on a banana leaf (wipe the leaf with a tiny drop of oil for natural shine) with lemon wedges, green chilis, and onion rings, accompanied by a small bowl of kasundi or green chutney. 

NOTE:
Roopchand, also known as Chinese Pomfret, is a popular coastal fish in Eastern India. It is prized for its high fat content. Because it is a relatively oily fish, it becomes crisp when shallow-fried while the inside stays buttery and moist. 



 
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