- 5 pieces of white fish (sea or river)
- a little ground ginger
- a little dry garlic
- 1 tsp. chili powder
- ¼ tsp. turmeric
- ¼ tsp black pepper
- 1 tbsp vegetable oil
- salt
Choose any firm white fish, preferably from the sea. Small fish can be cooked whole; larger ones should be cut into fillets. Mix all the spices with oil to form a thick paste. Clean the fish if needed and marinate it in the spice mixture for 30 minutes. Fry in a little vegetable oil until golden and cooked through. If you don’t have time to marinate, mix the spices with an egg and fry the fish in a spicy, fragrant batter.
Choose any firm white fish, preferably from the sea. Small fish can be cooked whole; larger ones should be cut into fillets. Mix all the spices with oil to form a thick paste. Clean the fish if needed and marinate it in the spice mixture for 30 minutes. Fry in a little vegetable oil until golden and cooked through. If you don’t have time to marinate, mix the spices with an egg and fry the fish in a spicy, fragrant batter.
