Goan Rava Fried Fish
Fish slices marinated in a simple red chilli-turmeric-vinegar mix, coated in coarse semolina and fried until crackling crisp — a staple starter at Goan beach shacks.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •Frying pan
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 13 g
- carbs
- 10 g
- fibre
- 1 g
- protein
- 22 g
- calories
- 240 kcal
Instructions
- 1
Mix the red chilli powder, turmeric, ginger-garlic paste, vinegar and salt into a marinade.
- 2
Rub the marinade evenly over the fish slices. Leave them to rest for 20-30 minutes.
- 3
Spread the coarse semolina on a plate. Press each fish slice firmly into it to coat both sides.
- 4
Heat oil in a shallow pan over medium heat.
- 5
Fry the fish slices for 3-4 minutes on each side. Cook until golden brown and crisp.
- 6
Drain the fish slices briefly on paper towels.
- 7
Serve hot with lemon wedges and sliced onions.
Chef's tips
Press the semolina firmly onto the marinated fish so it sticks well during frying. Cook over medium heat so the crust crisps without burning before the fish cooks through.
Ingredient substitutions
- semolina → fine rice flour for a gluten-free crust
Storage
Best eaten fresh; not recommended to store.
Reheating
Reheat briefly in a pan or oven to restore crispness; avoid microwaving.
Common mistakes to avoid
- •Frying over heat that is too high, which browns the crust before the fish is cooked through.
Serving suggestions
Cooked Goan Rava Fried Fish?
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