Nut Crusted Rawas with Lemon Butter Sauce

Ingredients for Nut Crusted Rawas with Lemon Butter Sauce Recipe

Rawas fillets boneless, cut into 2 inch pieces 400 grams

Almonds roasted 2 tablespoons

pinenuts roasted 2 tablespoons

Pistachios roasted 2 tablespoons

Melon seeds (magaz) ¼ cup

Pumpkin seeds roasted ¼ cup

Lemon 1

Butter 1 tablespoon

Salt to taste

Crushed black peppercorns to taste

Ginger-garlic paste 1 tablespoon

Red chilli flakes 1 teaspoon

Semolina (suji) 1 tablespoon

Parmesan cheese powder ¼ cup

Bread crumbs ¼ cup

Egg beaten 1

Oil for shallow frying

Fresh coriander sprigs chopped a few


  • Grate the lemon peel into a small bowl to get the zest. Reserve the lemon juice in another small bowl.
  • Put fish pieces in a large bowl. Add half the lemon juice, salt, crushed peppercorns and ginger-garlic paste. Mix and set aside to marinate for 1 hour.
  • Blend together almonds, pinenuts, pistachios, melon seeds and pumpkin seeds into a coarse mixture. Spread the mixture on a plate.
  • Add chilli flakes, semolina, parmesan cheese powder, breadcrumbs, salt and crushed peppercorns and mix.
  • Take the beaten egg in a bowl, dip marinated fish pieces in it and coat with nut-breadcrumb mixture.
  • Heat some oil in a non-stick pan. Place the fish pieces in it and shallow-fry, turning sides, till golden brown and evenly done on both sides.
  • To make lemon butter sauce, heat butter in a non-stick pan. Add remaining lemon juice and coriander leaves, mix well and cook for 2-3 minutes.
  • Serve the fish hot with lemon butter sauce.