Rupchanda really comes to mind when we go for a trip to the sea. No matter how you fry or roast this fish, it’s a lot of fun. This time, instead of going to the sea, you can eat Rup Chanda sitting at home. The fish is great with hot rice or pollawa. If you add a little less salt, these Roopchanda fries can be eaten immediately. And if there are potato wedges then there is no question. After Frenchie, now the food craze is potato wedges. You can also make it at home. Roopchanda has given the recipe for Fries with Potato Wedges Kazi Nausheen Laila।
whatever it takes
Roopchanda fish 3, turmeric powder half spoon, red pepper 2 teaspoon, bread crumb 2/3 tablespoon, ginger garlic paste 2 spoon, chili powder 2 spoon, lemon leaf, butter 2 spoon, oil in quantity, salt to taste (a little less because it is seafood) (fish contains salt), 3/4 cup cornflour, and 2 tablespoons flour.
How to make
First wash the fish well. Then cut the fish lightly with a knife. Now take turmeric, 1 lemon juice, salt, red pepper and chili powder in a bowl and apply it on the fish. Then keep the fish for 15 minutes. Make a paste while the fish is marinating. Mix all the ingredients in a bowl to make the paste. Once the paste is made, apply it well on the fish. Keep the fish like this for 1 hour. When the time is right, heat a non-stick pan and add enough oil. Now add butter. When you see that the butter has melted, add three fishes one by one. After frying on low flame for 8-10 minutes, flip the fish. So that the other side is also fried well. When you see that both sides are fried well, switch off the flame and take the fish on a plate. And serve with potato wedges.
How to make potato wedges
4 large potatoes are required to make potato wedges. Cut each potato lengthwise into eight pieces. Then boil 2 cups of water with 1 spoon of salt. Then boil in boiling water on high heat for 10 minutes. Now put the potatoes in the remaining marinade of the fish. Add little flour if needed. Then fry in oil. Also fry some green chillies.