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Rawa fish fry with lemon rice

Rawa fish fry is fish marinated in spices then rolled in semolina before pan frying, served with basmati lemon rice seasoned with mustard seeds and peanuts. This recipe serves 4, takes 40 minutes, rates as easy, and costs €3.30 per person. The key to success is pressing the semolina firmly onto the fish so the crust sticks during cooking.

Tonight it's South India on your plate, with a rawa fish fry, fish marinated in spices and crisped in semolina, served with fragrant lemon rice.

Rawa fish fry with lemon rice
Total time
40 min
Difficulty
Easy
Cost per person
€3.30
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

Cod marinated in Indian spices gets a thin semolina crust that turns crisp in the pan while the flesh stays tender underneath. Chili, turmeric, garlic, and ginger season the fish without overpowering it, and the lemon rice brings a tangy freshness that balances the fried fish nicely.

This is a weeknight dinner that breaks away from the usual breaded fish, simple enough for a Wednesday with kids and flavorful enough to surprise guests on a Sunday. The lemon rice, with its popping mustard seeds and crunchy peanuts, tastes just as good warm as it does hot.

The ingredients

4 people

Fish counter

  • Cod or hake fillets 700 g

Pantry

  • Fine semolinaoften in the pantry 6 tbsp
  • Basmati riceoften in the pantry 300 g
  • Vegetable oiloften in the pantry 6 tbsp
  • Chili powderoften in the pantry 1 tsp
  • Turmericoften in the pantry 2 tsp
  • Mustard seedsoften in the pantry 1 tsp
  • Saltoften in the pantry 1 tsp

Fruits and vegetables

  • Lemon 3
  • Garlic 2 cloves
  • Fresh ginger 1 tsp
  • Shelled peanuts 40 g

Allergens Fish, Gluten, Mustard

The step by step recipe

  1. Mix the juice of one lemon with crushed garlic and ginger, chili powder, a bit of turmeric, and salt, then brush it over the fillets. 15 min

    A half hour marinade gives a really deep flavor, but 10 minutes works fine if you're short on time.

  2. Cook the basmati rice in salted water, then drain it. 12 min

    Rinse the rice before cooking, the grains will stay nicely separated.

  3. Roll the marinated fillets in the semolina, pressing firmly.

    Pat the fillets slightly dry first, semolina sticks better to a surface that's just barely damp.

  4. Brown the fillets in 4 tablespoons of hot oil, 3 minutes per side, then set aside and keep warm. 8 min

    Don't move them during the first minute, the crust needs time to form.

  5. In a saucepan, pop the mustard seeds in the remaining oil with the peanuts, add the turmeric, rice, and juice of 2 lemons, then mix everything together. 5 min

    Cover the pan as soon as the seeds start popping, they jump all over the kitchen.

Our tips to get it right

  • Pick cod or hake fillets that are thick enough, they hold together better during cooking and stay tender under the semolina crust.
  • Use a wide skillet so the fillets don't touch, otherwise trapped steam softens the crust instead of letting it crisp up.
  • Taste the rice before serving and adjust the lemon juice if needed, the tang should come through without overpowering the spiced fish.

The variations

  • Swap the cod for hake or pollock, two white fish that hold up well to the spiced marinade and pan frying.
  • For a vegetarian version, replace the fish with slices of parsnip or cauliflower marinated the same way and rolled in semolina.
  • For kids, cut the chili powder in half and serve the lemon rice on the side, without the whole mustard seeds.

What to serve it with

  • Cool cucumber raita
  • Extra lemon wedges on the side
  • Iced mint tea

Storage

The fish keeps for 1 day in the fridge in a sealed container, though the crust loses some of its crunch. The lemon rice keeps for 2 to 3 days in the fridge and reheats well in a skillet with a splash of water. This dish doesn't freeze well because of the breading.

Questions about this dish

Can you use breadcrumbs instead of fine semolina?

Yes, breadcrumbs give a slightly thicker and less distinctive crust, but the result still turns out crispy. Fine semolina stays closer to the original taste of rawa fish fry.

Can you prepare the marinade ahead of time?

Yes, you can marinate the fish the night before and keep it covered in the fridge. The flavor will be even stronger, just coat it in semolina right before cooking.

Why do you need to pop the mustard seeds?

This step, common in Indian cooking, releases their full flavor into the oil before it coats the rice. Without this popping, the seeds stay bitter and barely fragrant.

Can you use rice cooked the day before?

Yes, that actually works well, cold rice mixes with the spices without clumping. Just let it sit a bit longer in the pan so it heats through properly.

How long does it take to make a rawa fish fry with lemon rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a rawa fish fry with lemon rice?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a rawa fish fry with lemon rice cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, mustard. Always check the labels of the products you buy.

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