Machli Tikki - Fried Fish Bites

A very simple pan fried fish recipe:

2 filets of catfish, butterfly cut
1/2 tbsp garlic ginger paste
1/2 tbsp turmeric powder
1/2 tbsp red chilli powder
1 tsp tamarind pulp
A little mint chutney (take a few mint leaves crush them and add to the marinade)
Salt to taste

Rice flour and Rava (Semolina) to coat

1. Wash and pat dry the fish. I always butterfly cut my fish at its thickest part. So cut the fish filet into half. And then butterfly cut the parts that are thick.
2. Drizzle some olive oil and marinate the fish with the ingredients above.
3. Set aside for 30 minutes in the fridge. Bring to room temperature before frying
4. Coat all the fish filets in the mixture of the flour and semolina and keep ready. Heat oil and add the fish to the pan. Keep heat on medium. Cook for 4 minutes. Flip and cook for another few minutes. Now turn the flame to low and cover and let it steam just a little to ensure its cooked all the way. 
5. Remove the lid and let cook for  a few more minutes on low so they crisp up.

Serve hot.