A nice crispy plate of fish fry is always a delight to have. Fish fries make a for a great option as a snack item that one can gorge in guilt free. Either lightly sautéed and fried in a tawa or deep fried in oil, topped and tossed with some lemon juice it just tastes delectable.
This particular Himachali fish fry finds its origin in Chamba region of Himachal. Spicy in taste you can make this with any fresh water fish. A fresh catch is always worth the dish. A good marination is the secret behind a perfectly well-done fish fry and in this Himachali fish fry is made with applying a nice paste of ginger, garlic, coriander, chillies and then deep frying the fish till golden brown. This Pahari recipe is quick, easy and tasty at the same time.
