The semolina coating makes the outer surface crisp while keeping the inner flesh succulent and soft. The fish when marinated for a couple of hours absorbs spices well. Tamarind and Lemon give a tangy flavour, vinegar not only adds to the tangy flavour but also helps in subduing the smell of the fish.
I got a large seer fish today. Seer does not have too many bones and therefore is easy and safe to eat, especially for children. Depending on availability you can also use King Fish or Pomfret
This recipe can also be used as a starter. I marinate the fish once a week and freeze it. I then take out small portions through the week for my daughter who carries a piece of fish in her lunchbox with lentils. This is one preparation for which she does not complain about the spice.