Professional seafood secrets from Puri’s elite coastal kitchen

Chef Ananta at ITC Fortune in Puri has mastered the art of the perfect Rawa Fried Fish, blending professional precision with traditional coastal flavours. This signature dish utilises Surmai, commonly known as Kingfish, to create a texture that balances a crunchy exterior with succulent, tender meat inside.

Coastal Culinary Mastery

Fresh seafood remains the heartbeat of Odisha’s coastal tourism, and bringing this restaurant-quality experience home requires specific marination techniques. The process begins with 800 grams of Kingfish, cleaned and patted completely dry to ensure the marinade adheres properly. A potent blend of ginger-garlic paste, lemon juice, and mustard oil forms the base, while a medley of turmeric, cumin, garam masala, and red chili powder provides the heat and depth. Allowing the fish to rest for 30 minutes ensures these spices penetrate deep into the flesh.

Engineering the Perfect Crunch

Achieving the iconic "Rava Fry" texture involves a precise coating strategy. A mixture of semolina and rice flour provides a dual-layered crispness that stands up to high heat. For the best results, cooks should press the semolina firmly onto the marinated slices, ensuring no bald spots remain before the fish hits the pan.

Frying Excellence

Heat management defines the success of this dish. Using 2-3 cups of oil in a deep pan, the fish must be fried on medium heat for four to six minutes. This specific temperature prevents the semolina from burning while guaranteeing the interior reaches a safe, flaky consistency. Avoid overcrowding the pan, as this drops the oil temperature and leads to a greasy finish.

Serve these golden fillets immediately alongside fresh mint chutney and a squeeze of lemon to replicate the premium dining experience found along the Puri coastline.

With Inputs from: Executive Sous Chef Ananta, ITC Fortune, Puri