SEER FISH (PEPPER ) FRY
In Tamilnadu seer fish is called ‘Vanjaram’ and in Kerala it is called ‘Neymeen’. In some places it is also known as’ king mackerels’. They are a delicacy in South India and costliest variety available. It is most famous and common form of fish fry.
Seer fish has a average-calorie. low-carb, and high-protein content. It helps in tissue repari, provides energy and improves immuity. It has low density of sodium.
It is normally available in slices or fillets. Mainly used to make fish fry and fish curry.Seer fish fry does not have bones only one central bone which makes it easy for kids to eat. Kids love the taste and texture.
Instead of chilli i have tried making with pepper, after marinating for 3 hours it has come out crispy. The fish has been shallow fried and very less oil has been used .
For making pepper seer fish fry
INGREDIENTS
Seer fish 2 slices
Turmeric 1 tsp
Lemon juice 2 tsp
Vinegar 2 tsp
Salt to taste
Coconut oil for shallow frying
Pepper 2 tsp
METHOD
Clean the fish with vinegar or lemon and salt twice ,that helps to remove any smell from the fish and pat dry with a kitchen towel.
Mix turmeric, pepper, salt, vinegar and lemon juice in a bowl and apply the paste all over the seer fish. Marinate for three to five hours in the fridge.
Take a non stick pan add some coconut oil on low heat and when it is hot put the fish and fry . Cook the fish on low flame and flip the fish gently to turn sides. When it turns golden brown it is done.Serve hot with rice.