The crisp and tangy Seer (Vanjaram - Neymeen) Fish Fry

The seer fish is also called the vanjaram fish in Tamil.This fish is also from a subfamily of the Mackeral. this is a sea fish and is rich in omega three fatty acids.Though it is fried in a mix of spices traditionally,I have given a slight twist to this recipe and tried to make this more flavorful.Here I have used onion and garlic too in this recipe. Since this fish has very few bones ,it is a favourute with kids tooTry this out to know the difference


 




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Ingredients
1-Seer fish (you can also use King fish)-250 grams
  I have used the cubed fish.You can use the slices if that is available for you.
2-About 8 to 10 cloves of garlic
3-Half inch piece of ginger
4-1 teaspoon turmeric powder
5-Salt -as per taste
6-Vinegar -1 tablespoon
7-Kashmiri red chillies soaked in water for one hour-about 6 ( you can increase the number if you want it hotter)
8-Rice flour-1 tablespoon
9-Chilli powder-1 teaspoon ( optional)
10 -oil for frying

Method

                                                 First Marinate
Take the vinegar ,Turmeric and the salt and smear the fish well with it
 and leave it for at least an hour.
 Second Marinate
Now grind the chillies,ginger and garlic without any water.Squeeze out the fish pieces of the first marinate and smear them with the ground paste with the rice powder.(do not wash the pieces). Leave this for another hour or you can also keep this in the refrigerator ,ready for frying.If you are using chilli powder too ,you can add it to the second marinate

Shallow fry in oil by flipping over the sides and covering the pan from time to time.
While frying it should be noticed that the marinate has dried up by the time you take it off the pan. Fry in medium to low heat ,this will ensure that the fish is evenly cooked from inside
At the end fry for few seconds on high heat on both sides to get the crisp taste.
Serve hot.

                                       The marinated fish after the second marination

                                           Shallow fry on both sides

                                                      
                                                   Cover from time to time

                                                    
                                                  
                                                        Serve Hot