SMELT FISH FRY/ANCHOVIES FRY /NETHILI MEEN FRY / NETHILI FISH FRY

             SMELT FISH FRY/ANCHOVIES FRY /NETHILI MEEN FRY / NETHILI FISH FRY

          This is most delicious way to prepare this fish.it's crunchy and spicy.goes very well with sambar rice.

wash and clean fish

turmeric,chilli powder,salt

add all spices to fish

mix well

prepare ingredients for batter and tempering

rice flour,all purpose flour chilli powder 

add water to make thick batter

dip fish to coat well

place it in hot oil,once cooked place it in paper towel to drain excess oil

add butter and saute the herbs as mentioned below 

pour over fried fish

Enjoy

Total time: 40 minutes /Prep time 15 minutes/ cook time 25 minutes 
Ingredients:

TO MARINATE FISH 

1 Pound smelt (20-25 )

1 tsp. red chili powder 

1/4 tsp. salt or to taste

1/2 - 1 tsp. turmeric powder

TO MAKE BATTER TO FRY FISH 

½ tsp. baking soda 

2-½-tbsp-rice flour

1/2 cup white flour / Maida flour

1 tsp. chilli powder

¼ tsp. salt or to taste

1/4 cup water or as needed

oil for deep frying fish 

1 tbsp butter 

2 tbsp mixed fresh herbs, oregano, sage and tarragon (optional)

Notes: I am using fresh herbs,( you can also use 8-10 curry leaves. Just drop curry leaves in the oil while frying the fish). Or you could completely omit this step.


Method:

To clean the fish, first remove head by pulling, and the guts will easily come off.

Add some salt to the water and wash the fish. Strain water and set aside.

Marinate the fish with chilli powder, salt and turmeric powder. Refrigerate at least for 30 minutes to an hour.

Mean while make a batter for fish. In a large bowl add rice flour, white flour, salt, chilli powder, and baking soda, combine well. 

Add water slowly to the mixture to make it to semi thick consistency. 

The batter should not be too thick or too thin. 
(You may not need more water then 1/3 cup to make batter, but if you do, make sure you add just enough water)

In a kadai/pan, heat oil for deep-frying. Make sure oil is hot.

Now coat the fish generously in the batter, shake off excess, slip the fish into hot oil. Leave it for 2-3 minutes or until golden brown. 

Fry fish in small batches. Once fish is done, place it on paper towel to remove excess oil.

Once you done with frying all fish, place a small pan/kadai on medium heat, add butter and fresh herbs, and cook for 3-4 minutes. Pour over the fish and serve.

(This step is totally optional as I mentioned above)