If you love eating fish hands on, you’ll enjoy dhomas. With flaky fresh and many fine bones, dhomas are often eaten whole. Called croacker fish in English, some days we eat two dhomas with salad and skip the rice. It’s tasty and easy to cook. Simply gut the fish, add chili powder, turmeric, salt and a bit of vinegar and fry for a few minutes. Detailed recipe below.
If you’re not a fan of bony fish and want lesser fish bones, try a surmai moile, fried ray fish, or mushi lonvas. Otherwise, use the same recipe for surmai, shark, palla, or any other fried fish. Serve with dal and apas or plain rice.
Fried Croacker / Dhomas Fish Fry
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Ingredients
- 1 Kilogram Dhomas (Croacker Fish)
- 1 teaspoon Sea salt adjust to taste
- 1 teaspoon Turmeric Powder
- 2 teaspoons Red Chili Powder
- 30 ml Vinegar or Lemon Juice
Optional
- 3 Tablespoons Rice Flour
Instructions
- Dhomas can be cut into pieces or used whole. Wash and clean the whole fish or slices and put them in a bowl.
- Add salt, turmeric and red chilli powder and mix well.
- Add vinegar or lemon juice and allow to marinate for a few minutes.
- Optionally, coat with rice flour just before frying for a crispier fish.
- Heat oil in a frying pan and when hot, place the fish slices next to each other.
- Fry for about 4-5 minutes on one side and turn over and fry the other side.
- Sprinkle with lemon juice and serve!
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Notes
- The same recipe can be used for surmai, shark, palla, or any other fried fish.
- Goes well with dal and apas or plain rice.
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
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