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Bounshe fry / Anchovies fry
Hello dear readers ! Today I’m going to share anchovies/ Bounshe fish fry recipe. As I had mentioned in my last post that I will share the recipe of every fish whenever it is possible I kept my words. The recipe is same for every fish fry but it will be convenient for the readers in case they are looking for a specific recipe.
Anchovies is called as “Bounshe” in Konkani and “Kollataru” in Kannada and Tulu. They are baby versions of silver fish and they taste the same. Deep fried anchovies can be eaten directly without any worries of thorns as it turns crisp . And they are super addictive. This dish also makes an excellent party snack. Please click here for dry anchovies curry/ Bounshe randayi.
Ingredients:
Anchovies – 50, cleaned
Chilly powder – 2 tbsp or to taste
Hing powder – 2 pinches
Besan – 2 tbsp
Haldi powder – 1 pinch
Rice flour – as much needed to coat
Coconut oil – as much needed to deep fry
Method:
- Clean the fish well .
- Marinate it with salt to taste, chilly powder, haldi powder, besan and hing.
- Coat it with rice flour for both the sides.
- Heat oil and deep fry until crisp.
- Serve it hot.
