ROUNSE FISH FRITTERS

Rounse fish is a fleshy fish with limited bones, available during the non-monsoon period in the fish market in the coastal area. The fish is cut into square pieces and can be used in curries as well as for making fish fritters.



TO PREPARE THE FRITTERS:

1/2 kg Rounse fish pieces


For the marinade:

• 4 tbspns bafath powder
• 1/2 tspn turmeric powder
• 1 tbspn ginger/garlic paste
• 2 tbspn lime juice
• 1 tspn salt or more if required

• Cooking Oil for frying
• Bread crumbs for coating the fish pieces

Method:

• Wash the pieces gently and leave it in a strainer to drain out the water.
• Prepare the marinade by mixing the above ingredients.
• Apply the marinade to quote evenly on all the pieces.
• Leave it in the refrigerator for one or two hours.

For Deep Frying:

• The fritters need to be deep fried.
• Roll the fish pieces in the bread crumbs.
• Heat the oil until it boils.
• Reduce the fire to medium flame.
• Drop the pieces in the oil using a spoon.
• Turn the fish after a couple of minutes.
• Fry until golden brown.
• Transfer to a plate covered with a tissue paper.

Serve hot garnished with onion rings and lettuce leaves.


For shallow frying:

• Heat a non-stick frying pan.
• Pour a tablespoon of oil.
• When the oil is hot place the pieces in the pan.
• Cook on medium flame, until fried.
• Transfer to a place covered with a tissue paper.

Serve hot garnished with onion rings and lettuce leaves

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