The konkani style of making fish fry is very different from the rest. Most of my friends get surprised to find out that we use hing in fish! Its very unusual to use hing in any non-veg dishes. But some of the konkani sea food cuisines do have hing.
In the MangaLooru area the sardines/bootai-kannada/peDvo-konkani, macarel/bangude-kannada/raaju-konkani, pomfret/maanji-konkani, small white fish boLinjeer-tuLu/motyaLe-konkani are the konkani favorite fishes. These are the small fishes unlike salmon, catfish or seer. They are fried along with the bones. I am quite bored of pomfret, the only Indian fish found here in US. One of my freind told me that smelt fish is like motyaLe and I made konkani fish fry with it. It was delicious, similar taste as motyaLe.
Special care has to be taken to clean the small fishes. They have a lot of scales and the end result largely depend on how well the fishes have been cleaned. Most of the konkanis do remove the head and the tail while cleaning fish. So the fishes in my pictures are well trimmed.
1 tsp chilli powder
1/4-1/2 cup rice flour or soji rava.
chick pea size hing
Clean and cut fish. Sprinkle some salt and set aside for 30 minutes.
In the meanwhile, dissolve hing in little water. Mix the chilli powder. Add little salt. If you choose to use rice flour, mix that in and make a thick paste. Drain any water from the fish and add to the paste. Apply the paste to all the sides of the fish. Set aside for another 10 minutes.
If you have chosen to use soji rava instead of rice flour, spread some rava on the plate, take individual fish pieces that is already dipped in chilli powder and roll it in the rava and set aside. Do this with all the pieces. Set aside for 5 minutes. By doing this the rava soaks in a little sticking to the fish and will not drop into the oil when frying.
Heat oil in a kadai for deep frying. Fry the fish on both the sides till deep red.