Goan Fish Rava Fry
Crispy-coated pan-fried fish with a savory semolina crust, finished with fresh lemon and cilantro. A vibrant, restaurant-quality dish ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 218
- Protein
- 28g
Ingredients
- ½ lb white fish fillets (cod, halibut, or pomfret)
- ½ cup semolina (rava)
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- 1 whole lemon
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Pat the fish fillets dry with paper towels on both sides, pressing gently to remove all surface moisture, so the coating will stick.
- 2
Mix the semolina, chili powder, turmeric powder, and 0.5 teaspoon salt in a shallow bowl until the color is uniform throughout.
- 3
Cut the lemon in half; keep one half whole for juicing and slice the other half into thin wedges for serving.
- 4
Pour 2 tablespoons of oil into a large skillet and set it over medium-high heat until the oil shimmers and slides quickly across the pan, about 90 seconds.
- 5
Coat each fish fillet by pressing it firmly into the semolina mixture on both sides, shaking off excess, until the fillet is covered in a thin, even crust.
- 6
Carefully lay the coated fillets in the hot oil, spacing them so they do not touch, and cook without moving for 3 to 4 minutes until the bottom is golden brown and sounds crispy when you tap it with a spatula.
- 7
Using a thin metal spatula, slide it under one fillet, lift it high enough to peek underneath, and flip it over once the underside is golden; repeat with each fillet.
- 8
Cook the second side for 2 to 3 minutes until it turns golden brown and the flesh inside is opaque white when you flake it gently with a fork.
- 9
Transfer the fillets to a serving plate and squeeze the juice from the lemon half evenly over all the fish.
- 10
Scatter the chopped cilantro over the top and arrange the lemon wedges on the side for squeezing at the table.
Tools you’ll need
- paper towels
- shallow bowl
- cutting board
- knife
- large skillet (10–12 inch)
- thin metal spatula
- fork
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