Fried Tiny Fish
Fried tiny fish is a popular dish across many cultures and countries. This recipe uses a healthier alternative to frying, which is baking. This dish is pescatarian, gluten-free, and a good source of protein and omega-3 fatty acids, thanks to the tiny fish. However, people with a fish allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
187 kcal
Protein
17 g
Carbs
2 g
Fat
11 g
Fiber
2 g
Ingredients
Pink Perch Fish (Raw)
200 gms (200g)
Turmeric powder
0.5 tsp (2.5g)
Red chilli Powder
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Cumin Powder
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Mustard oil
1 tbsp (15g)
Instructions
Preparation
-Clean, wash tiny fish under running water.
Cooking Steps
Preheat the oven to 200°C (400°F).
In a bowl, mix the red chili powder, turmeric powder, coriander powder, cumin powder, and salt.
Add the cleaned tiny fish to the bowl and coat the fish with the spice mix.
Grease a baking sheet with oil and spread the coated tiny fish on the sheet.
Drizzle the remaining oil over the fish.
Bake in the preheated oven for 15-20 minutes until the fish is cooked and crispy.
Serve hot with lemon wedges.
Note: Traditionally deep frying method is used to prepare this recipe, here used baking method.