Discover the trick to a crunchy rava coating on fish using proper marination and heat control.
1 Answer
The secret to a super crispy rava (semolina) coating for pan-fried fish is to use fine semolina, make sure your fish is bone dry, and then fry it in hot oil over medium-high heat.
Detailed Explanation:
Rava, or semolina, creates this amazing, uniquely crunchy and flavorful coating when pan-fried. For the very best results, grab fine-grained rava instead of the coarse kind – it sticks better and crisps up more evenly. Before you even think about coating, pat your fish pieces absolutely, thoroughly dry with paper towels. Any extra moisture will just turn into steam and prevent that rava from getting truly crispy. You can even mix your rava with a little rice flour or cornstarch for extra crispiness and to help it stick, along with your favorite spices. Press the fish firmly into the rava mixture to get a nice, even coat. Heat your oil (coconut oil or a neutral vegetable oil works wonderfully) in a shallow pan over medium-high heat until it shimmers. Fry the coated fish, giving each piece plenty of room in the pan, until every side is golden brown and audibly crispy.
Pro Tip:
For an even deeper crunch, try lightly toasting the dry semolina in a pan for a few minutes before mixing it with spices and coating your fish. It really boosts the flavor and crispiness!