Fish Fry Karaikudi Style

Method

1. 1

   Prepare fish: Clean and cut firm fish (seer fish preferred) into thick steaks. Pat completely dry.

2. 2

   Make Karaikudi marinade: Grind 6 dried red chillies, 1 tbsp coriander seeds, 5 garlic cloves, 1-inch ginger, 1 tsp fennel seeds and a small ball of tamarind with salt to a thick paste.

3. 3

   Marinate generously: Coat all surfaces of the fish steaks with the thick spice paste. Marinate 2 hours for best flavour.

4. 4

   Heat sesame oil: Heat 4 tbsp sesame oil in a flat pan on medium-high heat.

5. 5

   Fry first side: Carefully place fish steaks in hot oil. Do not move for 4-5 minutes until bottom is very dark red-brown.

6. 6

   Flip: Turn each steak with a wide spatula. Fry the second side 4-5 minutes.

7. 7

   Fry in batches: Do 2-3 pieces at a time — never crowd the pan or the fish will steam instead of fry.

8. 8

   Check doneness: Fish should be firm and dark on the outside and just cooked through — it should flake when pressed.

9. 9

   Drain on paper: Remove and drain briefly.

10. 10

    Serve: Serve immediately with a lime wedge and curry leaves. No whole fish with head visible. Karaikudi fish fry is boldly spiced. Serve with steamed rice and kuzhambu.