Sis and mom love eating the ‘oss’ which is the liver of ray fish. It’s gilgilick! Yes, that’s a non-word, but it’s been around forever in our family, and probably among our friends too. But anyways, dad and I don’t eat pakat liver, but we do enjoy a couple of pieces of fried ray fish for the fishy Friday meals.
Ray fish (पाकट or Pakat in Marathi) are scientifically called batoids and there are over 600 species. They are close relatives to sharks (Mushi/Mooshi) and are actually compressed flattened sharks if you look closely. Did you know that their entire skeleton is made of cartilage and not bones, just like sharks?
But these ray fish are not the sting rays that killed our beloved Steve Irwin. These are regular ray fish that don’t have a barbed tail.
Ray fish or pakat as we call it locally are soft to eat and taste delicious as well. You can make a curry of this fish or just fry them too, just like so many of the other local fish we eat, mullets, mudskippers, surmai, and more.
Try Mom’s easy-to-make fried pakat recipe and let us know how it turns out.
What Ingredients Do You Need to Fry Ray Fish?
All you need to fry pakat is some haldi or turmeric, bottle masala, vinegar or lime juice or lemon, and salt. Oil for frying.
How To Fry Pakat?
Wash the ray fish pieces with water once you get them home, to remove any dirt or excess blood.
Add salt, turmeric, East Indian bottle masala, and a little vinegar or sour lime juice and mix well. If you wish, you call also add a little rice flour or semolina to make it crunchy, but that’s not essential. Allow the fish to marinate for about 10 minutes.
Heat oil in a frying pan and add the masala-coated fish slices. Fry on each side for about 5 – 7 minutes.
Serve ray fish with a fresh onion salad and sprinkle with sour lime.
How To Fry Ray Fish – Pakat Fry
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- 1 Kilogram Ray fish
- 1 teaspoon Salt
- 1 teaspoon Turmeric Powder
- 2 Tablespoon East Indian Bottle Masala
- 50 ml Vinegar or Sour lime or Lemon Juice
- 4 Tablespoon Oil For frying
- Wash the pre-cut rayfish pieces with water to remove any dirt or extra blood.
- Marinade the pakat pieces with salt, turmeric, chili powder, and a little vinegar. Sour lime or lemon juice are good substitutes for vinegar.
- Heat oil in a frying pan and fry for about 5-7 minutes on each side.
- Serve with fresh-cut onion slices and sprinkle with sour lime or lemon juice.
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- You can use vinegar or lemon juice to marinate the fish.
- Marinate for about 10 minutes for a better flavour.
- Coat with semolina or rice flour for a cunrchy exterior.
- Sprinkle with lemon or sour lime juice before eating.
- You can replace East Indian bottle masala with chinchoni masala.
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
Recipe Pointers For Fried Rayfish
- You can use vinegar or sour lime juice to marinate the fish.
- Add two tablespoons of rice flour or semolina to make it crunchy.
- Depending on the country you’re in, you can buy bottle masala from any of the sellers on this list. Or you can Whatsapp Jevayla Ye at +919175191561 (No email, no website) and order using discount code Fugyeah10 for orders above 1 kg.
- Marinate for about 10 -15 minutes for a better flavor.
- Serve with rice, dal, and salad or even with pav and chitaps.
The Answers you want About Fried Ray Fish
What is Ray fish?
Ray fish or Pakat (in Marathi) are scientifically called batoids and there are over 600 species worldwide. These fish do not have any bones, but only cartilage.
How Long Should I Fry Pakat?
You can shallow fry or pan-fry the ray fish for 5-7 minutes on each side.
How Do I Cook Ray Fish Liver (Pakat Liver)?
Cook the pakat liver the same way you cook the pakat fish. If you’re making a curry of the fish, add the liver to the curry. If you’re frying the ray fish, fry the liver too. Just be gentle with it, because it’s so light, it breaks very easily.
What Can I Substitute For East Indian Bottle Masala?
In place of East Indian bottle masala, you can use either red chili powder, chinchoni masala, malwani masala, agri masala, or gavran masala.
Depending on the country you’re in, you can buy bottle masala from any of the sellers on this list. Or you can Whatsapp Jevayla Ye at +919175191561 (No email, no website) and order using discount code Fugyeah10 for orders above 1 kg.
How long can I store fried Pakat?
Fried Pakat can be stored in an air-tight container in a refrigerator for about 2-3 days and in a freezer for upto 6 months. Thaw and reheat before eating. Even fresh ray fish can be stored in the freezer for months on end.
If you want our traditional East Indian recipes on hand, the Abby's Plate Cookbook Series books are available online or in-store in most countries.
East Indian Celebration
Festive Recipes from Abby's Plate
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Other Fish Recipes You Might Like
- How To Fry Kingfish Indian-Style?
- Fried Nevties
- Bangda Chilli Fry – East-Indian Mackerel Stew
- Tasty Fried Baiki
- Easy Fried Mullets Recipe
Although Sarah has worked in travel for 15 years and specializes in Africa, she loves music, wine, food, and travel. Armed with her Canon, she’s on a mission to photograph food showcasing her East Indian community’s traditional recipes on the blog. And Abby is forever grateful!