Serves 2

Preperation Time 30 Minutes

River Fish

300 gms of shole or bekti fish fillet
1 tblspn of ginger paste
1 tblspn of garlic paste
Salt to taste
2 tblspns of lemon juice
2 tspns of red chilli powder
½ cup of rice flour (coarse)
Oil to deep fry


  • Clean the fish and cut into fingers (3” x ½” x ½”).
  • Marinate the fish fingers in a mixture of ginger-garlic paste, salt and lemon juice for half an hour.
  • Mix red chilli powder, salt and coarse rice flour.
  • Remove the fish fingers from the first marinate and roll them in seasoned red chilli and rice flour mixture.
  • Heat oil in a kadai and deep fry in hot oil till crisp and done.
  • Remove onto an absorbent paper to remove excess oil.
  • Serve hot with garlic chutney.


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