Goan Fish Rava Fry

Step 1

Pat the fish fillets dry with paper towels on both sides, pressing gently to remove all surface moisture, so the coating will stick.

Step 2

Mix the semolina, chili powder, turmeric powder, and 0.5 teaspoon salt in a shallow bowl until the color is uniform throughout.

Step 3

Cut the lemon in half; keep one half whole for juicing and slice the other half into thin wedges for serving.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 9

Transfer the fillets to a serving plate and squeeze the juice from the lemon half evenly over all the fish.

Step 10

Scatter the chopped cilantro over the top and arrange the lemon wedges on the side for squeezing at the table.