Restaurant style Crispy fried fish This tasty fried fish recipe is made with a basic combination of flour and seasonings, but don't be fooled by the simplicity of this dish—the fillets fry up crispy and delicious. Haddock and cod are two excellent choices for fried fish, but tilapia , pollock or another mild white fish should work fine. Be careful not to overcook the thin fillets or burn the crispy coating. Crispy fried fish recipe in English Ingredients Fish fillet : 1/2 kg For marinating Pink Salt : 1 tsp. Garlic powder :1 tsp Crushed red chilli : 1 tsp Crushed black pepper : 1/2 tsp Plain flour : as required For batter Plain flour : 1 cup Maida 1 cup Arrowroot : 1/2 cup arrowroot 1/2 c Baking powder : 1 tsp Baking soda : 1/2 tsp Pink salt : 1/4 tsp Red chilli powder : 1/2 tsp White vinegar: 1/2 tsp Water : 160 ml or as required Plain flour as required Oil for frying Directions: Cut fish fillet into big flat pieces pat dry with towel paper make sure fillets are completely dry , season fish with salt, garlic powder,crushed black pepper and crushed red chilli, mix it well & leave it for 15-20 minutes.In a large, roomy bowl, add plain flour toss each fillet in flour and set aside, this method will help to fish make dryer .in another bowl add plain flour arrowroot powder (or also you can use cornstarch instead-of arrowroot )baking soda,baking powder,red chilli powder and salt mix them together slowly add water and whisk while whisking add vinegar and continuously whisk until you get smooth and thin (pouring consistency)batter. Dip fish into the batter, coating the entire fillet shake off to remove excess batter then coat in flour mixture and Carefully lower each fillet into the hot oil. Fry for approximately 8 minutes or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon. Once cooked, remove the fillets from the hot oil and drain on baking paper don’t use towel paper otherwise it will become soggy serve immediately with your favourite sauce Urdu/Hindi men recipe Ajjza Hadi k bina MACHLI ki patian : aadha Marinating k liyea Himaliyan namak : aik chai Ka chamach lehson Ka powder : aik chai Ka chamach Kutti Kali mirch : adha chai Ka chamach kutti LAAL mirch : aik chai Ka chamach Maida : hasb-e-zaroorat Amaizy k liyea Maida : 1 cup Arrowroot : aadha cup Baking powder : aik chai ka chamach Baking soda : aadha chai Ka chamach Himaliyan namak : aik chuthai chai Ka chamach LAAL mirch powder : aadha chai Ka chamach Sirka : adha chai Ka chamach Pani : 160 ml ya hasb-e-zaroorat Maida : hab-e-zaroorat Tail talny k liyea Tarkeeb ; MACHLI Ko bary seedhy tukron men KAAT ker achi tarah khushk ker len phir namak, lehson Ka powder, kutti kali mirch aur kutti surkh mirch laga ker 15 sy 20 mint tak chore den. Aik khuly bartan men maida dal ker MACHLI k tukron ko maidy men coat Ker Len iss sy machli ki sari nami khusk ho jay gI leikin khayal rahy bht zeada maida na la
