FISH 65

    Fish 65 is an easy Fish fry recipe prepared with Fish Chunks. Preferably I cook this recipe with Shark alias Sura/Sravu Fish.  Though you can prepare a wide range of recipes with Shark Fish, this Fish 65 recipe prepared with this variety does total justification, whatsoever.   And if you are a Seafood lover then this fried Fish recipe is for you.  Though it looks red and fiery, they are not as spicy as they look.

     Fish 65 is a spicy, deep-fried fish chunks which is a recipe adapted from Chicken 65 which is believed to have originated from Chennai, India, most specifically introduced in 1965 at the Buhari Hotel a famous restaurant in Chennai.  It serves as an entrée(starter) or even as a quick snack. It can be prepared using boneless Fish Chunks and is usually served with Sliced Onions and Lemon wedges. Any soft chunky variety of fish suits well for this recipe.  Vegetarian variants like "Paneer 65" or "Gobi(Cauliflower) 65" are also prevalent.  Kerala has its own style of Beef 65 too, made with pre-cooked Beef pieces.

       The flavour of this Fish 65 recipe can be attributed to Red Chilly Powder but rest of the ingredients for the recipe can vary.  Some recipes call for adding Garam Masala, add fried Curry Leaves etc., to add an extra note to this dish.  To be honest, Fish 65 teases you brain, and makes it difficult to identify whether the dish is made with Chicken or Fish.  So is the texture and flavour of well-marinated and perfectly cooked Fish 65.

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Cuisine - South Indian
Course - Appetizer / Starter
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time : 5-10 Minutes
Marination Time : Overnight / 3-4 Hours
Cooking Time : 20 - 30 Minutes

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HOW TO COOK FISH 65

FISH 65

INGREDIENTS:

To Marinate:

Boneless Fish  - 500 Grams
Ginger Garlic Paste - 2 Tbspn
Red Chilli Powder - 1 Tspn
Kashmiri Chilli Powder - 1 Tspn
Red Food Colour - (Optional)
Corn flour- 3-4 Tbspn
Mono sodium Glutamate(Aji-no-moto) - a Pinch (Optional)
Egg- 1
Salt - To Taste
Lemon Juice - 2-3 Tspns

To Fry:

Oil

To Garnish:

Onion Slices
Lemon wedges

METHOD:

To Marinate:

• Clean & Cut the Fish into small cubes.
• Wash it thoroughly & allow it to drain through a colander.
• Mix all the ingredients mentioned under "To Marinate."
• Add the Fish Pieces into the Marinade and mix well.
• Leave the marinated Fish Pieces for at least 1 hour or overnight in the refrigerator.

Fish 65:

• Heat cooking Oil on a high flame.  Allow the oil to smoke-off.
• Then reduce the flame to medium and then add the marinated Fish pieces into it.
• Do not overcrowd the pan, which will reduce the temperature of the oil.
  
• Deep-fry the Fish pieces on a medium flame until they are well cooked, and the sizzling sound stops.
• Remove the  fried Fish Pieces and allow it to drain on a paper towel.
• Fish 65 serves best as an entrée(starter) or even as a quick snack.  Serve it along with thinly sliced Onions and Lemon wedges. 
• Fish 65 can be served as a side dish. 
• Steaming hot Rice, Rasam and Fish 65 is one best combination & my personal preference.

FISH 65

NOTES:

• Drain the Fish Pieces well, before marinating them.
• Can use any fish variety with thick flesh for Fish 65 Recipe.  I have used Shark fish in this recipe. 
• Adding MSG(Aji-no-moto) and Red food colour to the marinade is totally optional.
• Adjust the amount of Red Chilli Powder to your spice level.
• Kashmiri Chilli Powder is less spicy and also gives the needed fiery red colour to Fish 65.
• I have not used Food Colouring in this Fish 65 recipe.
• Do not fry the Fish Pieces for a long time, which can make the pieces hard.