I fried up some Hilsa, because I didn’t want to cook it the way Hilsa should be cooked… That is not fried… cooked in Mustard paste. I just wanted to cook something different. Just as you would cook a Rohu Kaalia.
The good thing about Hilsa, is that it cooks really fast, so don’t wait too long to turn the side. I fried maybe 4 minutes on each side on high heat? As you know, I don’t measure, neither time nor quantity. A good cook knows how to feel with all senses… Mostly sight and smell eh 
I Fried the fish in Mustard Oil. Any other oil is a Sacrilege when you are dealing with Fish. Just make sure that you heat the oil till all the bubbles have gone and start to release a fume.. Learn to know the smell. I usually wave my hand over the oil towards myself to check the smell. Undercooked Mustard oil has a bad smell. Burnt oil is no good either. Hmm, maybe I will do a Video. Once the oil is propah-ly heated, let the fish slid down a flat spatula, or use a pair of Steel tongs. Beware of all the oil that will spill out and jump out all over the place. I use a large Lid as a Shield. A Lid with a knob to hold. If not, use a large steel plate, and hold it with a Clamp.
DON’T cover the frying Pan totally. Just cover enough to catch the nasty flying oil. Leave space for the fumes to leave though.
