Nut Crusted Rawas with Lemon Butter Sauce

Marinated fish pieces dipped in egg, coated with nut-breadcrumb mixture, shallow fried and served with lemon butter sauce. This is a Sanjeev Kapoor exclusive recipe.

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Nut Crusted Rawas with Lemon Butter Sauce
Main Ingredients Rawas fillets, Almonds
Cuisine Fusion
Course Main Course Seafood
Prep Time 1-1.30 hour
Cook time 16-20 minutes
Serve 6
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Nut Crusted Rawas with Lemon Butter Sauce

  • 400 grams Rawas fillets boneless, cut into 2 inch pieces
  • 2 tablespoons Almonds roasted
  • 2 tablespoons pinenuts roasted
  • 2 tablespoons Pistachios roasted
  • ¼ cup Melon seeds (magaz)
  • ¼ cup Pumpkin seeds roasted
  • 1 Lemon
  • 1 tablespoon Butter
  • to taste Salt
  • to taste Crushed black peppercorns
  • 1 tablespoon Ginger-garlic paste
  • 1 teaspoon Red chilli flakes
  • 1 tablespoon Semolina (suji)
  • ¼ cup Parmesan cheese powder
  • ¼ cup Bread crumbs
  • 1 Egg beaten
  • for shallow frying Oil
  • a few Fresh coriander sprigs chopped


  1. Grate the lemon peel into a small bowl to get the zest. Reserve the lemon juice in another small bowl.
  2. 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.
  3. Blend together almonds, pinenuts, pistachios, melon seeds and pumpkin seeds into a coarse mixture. Spread the mixture on a plate.
  4. Add chilli flakes, semolina, parmesan cheese powder, breadcrumbs, salt and crushed peppercorns and mix.
  5. Take the beaten egg in a bowl, dip marinated fish pieces in it and coat with nut-breadcrumb mixture.
  6. 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.
  7. 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.
  8. Serve the fish hot with lemon butter sauce.