Chonak Fry | Goan Style Rava Fish Fry Recipe
Chonak Fry with step-by-step photos and a video recipe. This classic Goan rava fish fry recipe is made with fresh chonak (sea bass), simple spices, and a crispy rava coating. It is a quick and easy side dish that comes together in 20 minutes.
Servings: 5 fish slices
Equipment
- 1 Heavy-bottomed pan
Ingredients
- 5 Chonak fish fillets
- 1 tablespoon Kashmiri red chili powder
- ½ teaspoon spicy red chili powder Add as per taste
- ½ teaspoon Turmeric powder
- 1 teaspoon salt or add as per taste
- 2 teaspoon ginger-garlic paste
- 2 teaspoon lemon juice
- ½ cup fine semolina Rava/sooji
- ¼ teaspoon turmeric optional
- ¼ teaspoon Kashmiri red chili powder optional
- 3 teaspoon oil (add more if required)
Instructions
- Prepare the masala: In a bowl, mix Kashmiri red chilli powder, spicy red chilli powder, turmeric, salt, ginger-garlic paste, and lemon juice.
- Make a thick marination paste: Add 1 teaspoon water and mix into a smooth, thick paste. Taste and adjust salt, spice, or lemon juice as needed.
- Marinate the fish: Apply masala evenly on both sides of the chonak fish fillets. Rest for 30 minutes.
- Prepare rava coating: Take fine rava (semolina) in a plate. Add turmeric and Kashmiri chilli powder for color. Mix well.
- Coat fish with rava: Coat each marinated fish fillet with rava on both sides. Rest for 5-10 minutes.
- Heat oil for shallow fry: Heat 3 teaspoon oil on a tawa on medium heat. Place the fish on a hot tawa. Cook without flipping until the base turns crispy.
- Flip and cook until golden: Turn and cook the other side until crisp, golden, and fully cooked. Remove and fry the remaining fish in batches. Serve crispy chonak fry with rice and curry.
Video
Notes
- Do not overcrowd the pan. Fry the rava-coated fish in batches for even cooking.
- Cook on medium heat so the fish cooks inside without burning outside. If necessary, lower the heat and cook until the fish is crispy and golden.
- Use a wide spatula to flip the fish gently. The fish is delicate when hot, so handle it carefully to prevent it from breaking.
- Do not move the fish too much while frying, this helps get a crisp crust.
- Serve immediately after frying for the best crisp texture.