If you are a true lover of fish fry and prefer enjoying a whole fried fish rather than small pieces, the special recipe by Naseem from Mau can be extremely useful for you. Naseem is a renowned fish fry specialist who uses his unique technique to make the entire fish spicy and crispy. Food enthusiasts travel not only from Mau but also from neighboring districts just to taste this special delicacy. Let us explore how you can recreate this delicious fish fry recipe right in your own kitchen.
Starting the Journey After Returning From Abroad
During a discussion, Naseem shared that he initially worked on preparing fish fry in Saudi Arabia. After returning from abroad, he set up his fish fry shop located in the Ansari Nagar lane of Mohammadabad Gohna in the Mau district. His method of preparing fish stands out distinctively from other shops in the region. Instead of chopping the fish into bite-sized pieces, he fries the entire fish whole, which enhances its unique flavor and crispiness.
Focus on Fresh Catch and Varieties
At Naseem's establishment, pomfret and pangasius are the primary varieties of fish prepared for frying. He insists on using strictly fresh fish. According to his routine, fish are brought straight from ponds and kept alive at the shop, ensuring that customers receive freshly fried fish upon their arrival. While pomfret is fried completely whole, the pangasius fish is sliced into smaller portions before getting cooked.
The Secret Marinade and Refrigeration Process
Preparing the pomfret fish begins with a thorough cleaning process. The fish is sliced open from the middle to remove internal residue and then washed cleanly with water. Following this, commercially available fish masala along with a special spice blend prepared personally by Naseem is applied all over. Once the seasoning is coated, the fish is stored inside a refrigerator for roughly two to three hours, allowing the flavors to penetrate deep inside the flesh.
Cooking Technique and Frying Duration
When the fish has fully absorbed the spices, it is taken out of the fridge and placed into a separate container. The fish is weighed according to the specific customer order. A very light layer of flour is then wrapped around it to prevent the spices from peeling off during the frying process. The fish is subsequently dropped into hot oil and left to fry for about 10 to 15 minutes. This careful method ensures the fish turns out exceptionally crunchy on the outside while remaining packed with spicy flavor.
Spice Blend and Operating Hours
According to Naseem, the signature spice mix consists of garlic, onions, chilies, and an assortment of aromatic spices. This exact blend is what gives the dish its remarkable taste, though the exact cooking time may vary slightly depending on the size and thickness of the fish. At his shop, pomfret fish fry is priced at 350 rupees per kilogram, while pangasius fish fry is available for 300 rupees per kilogram.
Popularity Among Food Lovers
Because preparing the fish requires dedicated time, many regular patrons prefer placing their orders in advance. The shop remains open and operational from around 2 PM until 8 PM every evening. People arrive from Varanasi and various other surrounding districts just to relish this specialty. Individuals who wish to replicate this spicy fish fry at home can thoroughly clean the fish, apply the marinade, chill it in the refrigerator for a while, coat it with a dusting of flour, and fry it in hot oil.
