Recipe for Naati Style Fish Kabab – Country style deep fried fish recipe with step by step pictures and video. A very easy and tasty fish fry made with Catla.
This Naati style Fish Kabab (Kabab with an “a”) is a fantastic starter. This fried fish is called as Kababs in Bengaluru. I have used fresh water Catla Fish for this recipe. Any kind of fish steaks will work. Please make sure to marinate the fish for the required time so the salt and seasonings can penetrate into the fish well. Instead of deep frying the fish, you can shallow fry them as well.
Here are the things you can buy online for making the recipe
Carbon Steel Wok
Deep Fry Strainer Wire Skimmer with Spiral Mesh
Granite Mortar and Pestle
Here is the video of how to make Naati Style Fish Kabab
Here is the recipe for Naati Style Fish Kabab
Crush the ginger and garlic in a mortar and pestle. Add it to a plate / bowl. Add in all the the other ingredients listed under marinade. Mix well to combine. Do not add any water. Form a thick paste. The egg will hold the masalas well while deep frying without getting separated.
Apply the marinade on the fish steaks. Fresh water fish works well for this recipe. I have used catla fish today. Apply evenly on all the sides. Marinate the fish for a minimum of one hour. You can marinate for up to four hours. The salt and seasoning will nicely penetrate the fish if marinated for a long time. Marinate the fish in the refrigerator so the fish stays fresh.
Heat oil in a pan and add in the fish steaks. Do not disturb the fish for the first two minutes. Gently turn the fish and cook on the other side for two more minutes. Drain the fried fish on paper towels.
Serve immediately. The fried fish needs to be served hot immediately else it will lose its crunch.
Naati Style Fish Kabab
- Total Time: 4h20m
- Yield: 6 servings 1x
Description
Recipe for Naati Style Fish Kabab – Country style deep fried fish recipe with step by step pictures and video. A very easy and tasty fish fry made with Catla.
Ingredients
Ingredients for the Marinade
2 pods Country Garlic
2 inch piece Ginger
2 tablespoon Red Chilli Powder
1 teaspoon Turmeric Powder
1/2 teaspoon Black Pepper Powder
1 teaspoon Garam Masala Powder
1.5 teaspoon Salt
2 tablespoon Gram Flour – Besan
2 tablespoon Corn Flour / Starch
1 teaspoon Coconut Oil
1.5 tablespoon Plain Vinegar
1 Egg
Other Ingredients
1 kilogram Catla Fish Steaks
Vegetable Oil for deep Frying
Instructions
Crush the ginger and garlic in a mortar and pestle. Add it to a plate / bowl. Add in all the the other ingredients listed under marinade. Mix well to combine. Do not add any water. Form a thick paste. The egg will hold the masalas well while deep frying without getting separated.
Apply the marinade on the fish steaks. Fresh water fish works well for this recipe. I have used catla fish today. Apply evenly on all the sides. Marinate the fish for a minimum of one hour. You can marinate for up to four hours. The salt and seasoning will nicely penetrate the fish if marinated for a long time. Marinate the fish in the refrigerator so the fish stays fresh.
Heat oil in a pan and add in the fish steaks. Do not disturb the fish for the first two minutes. Gently turn the fish and cook on the other side for two more minutes. Drain the fried fish on paper towels. Serve immediately. The fried fish needs to be served hot immediately else it will lose its crunch.
- Prep Time: 4h
- Cook Time: 20m
Keywords: fish kabab
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