Small fish fry

Fried fish

We normally do not buy small fish because it is cumbersome and time consuming to prepare it for cooking. Today most big fishes are laden with mercury. Therefore small fish is a better option. Fish that is 4 to 7 inches long is what mean by small fish. Many varieties of small fish are available – mackerel, sardines, tuna, herring, trout etc. Small fish is cheaper than big fish.
Many people use small fish to make fish balls, curry puffs, cutlets and samoosas.   Today I am going to fry some small fish known as yellow stripe trevally or kunning in South East Asia.simply with minimal ingredients Small fish is tastier and has less mercury contamination than the big fish. The downside is small children may swallow the bones  This fried fish will go very well as a snack with chilled beer.

 Trevally fish

Recipe summary

                                                  For                                       
                                          Small fish fry

Preparation time: 30 minutes
Cooking time: 7 minutes per fish for frying

Serves: 6

1. Cleaning the fish

Cut off the tail

Trim the small fins on both sides near the head. Trim out the bones on both sides with a pair of scissors.
Cut off the side flesh that covers the stomach and intestines of the fish. Remove the internal organs.
Cut off the head
Wash thoroughly with turmeric powder and salt.

Fried fish

Dry the fish with paper towels.

2. Marination
 In a small bowl add the fish, chili powder, turmeric powder, pepper powder, roasted cumin powder, salt and marinate for 15 to 30 minutes in room temperature.

3. Frying
. Heat up oilin a pan. Oil must cover the fish. Reduce the heat to medium.  You can fry three fish at a time according to the size of the wok.
Cook for 3 minutes and turn the fish to the other side and fry for 3 minutes. Turn the fish again and fry for 1 minute on each side.

When you fry this fish it splashes oil all over and you may get hurt. So try to use a splash guard.

                           Small fish fry is ready.

                                  

                                        

                     Recipe follows in detail with pictures.



Preparation time: 30 minutes
Cooking time: 7 minutes per fish for frying
Serves: 6

Ingredients
500 grams small fish
1 teaspoon salt
1 teaspoon turmeric powder
1 teaspoon chili powder
¼ teaspoon pepper powder
1/2 teaspoon roasted cumin powder
1 cup vegetable oil

Preparation
Cut off the tail.

cutting the tail

Tail is cut off

Trim the small fins on both sides near the head

Cutting off the fin

Removing the fin

Cut off fins near the head

Trim out the bones on both sides with a pair of scissors.

Trimming the bones on the sides 

Trim the fins on the sides

Cut off the side flesh that covers the stomach and intestines of the fish. Remove the internal organs.

Cutting off side to remove the internal organ

Slit near the head

Cut off the head head.The head is no use. I just left it in some fish. Mt husband likes to chew the head when we fry.

Cleaned fish

Wash thoroughly. I use turmeric powder and salt to wash.

Dry the fish with paper towels.

Cleaned fish before marinating

In a small bowl add the fish, chili powder, turmeric powder, pepper powder, roasted cumin powder  and salt.

Marinated fish

 Let it marinate for 15 to 30 minutes in room temperature.You can marinate and keep in the freezer for later use. 

Marinated fish 

Thaw the fish in the refrigerator before  frying them. You can taste the seasoning and add them to your taste.


Method
In a frying pan add the oil and heat it up. Oil must cover the fish Reduce the heat to medium. Add the fish one by one with a little space in between. You can fry three fish at a time according to the size of the wok.
Cook for 3 minutes and turn the fish to the other side and fry for 3 minutes. Turn the fish again and fry for 1 minute on each side.

Frying the fish

When you fry this fish it splash oil all over and you may get hurt. So try to use a splash guard.

Using a splash guard

Splash guard

If you use high heat, the fish will cook fast and the inside will be uncooked. Therefore use low heat and longer cooking time to get evenly cooked fish.
Serve with rice or as a snack to accompany  a chilled beer or other alcoholic beverage It is a delicious fish fry.When you consume take care of the tiny bones. Always throw away the middle bone. The fry is not suitable for children because of the bones.

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
 Click the button below to view the nutrition data. Click again to close it.