Fried Butterfish - two ways

We've entered the winter season, and I know it from the cold, ear infection, cold, cough and many more rounds of the same in our family. The other way I know is I am starting to crave more fried food, and especially if it is a fresh fish, nothing makes me happier.

We found butterfish at Monahan's (we have found great variety and wonderfully fresh fish here) and picked up a few not knowing what I was going to do with it.

I ended up frying it a couple of times with different marinades. Don't ask me to choose one cause I won't be able to. Each one gave it a distinctive taste and nothing spells comfort like a fried fish on a rainy day.

Ingredients:
Fish Fry -1
With Soy Sauce marinade
3-4 fish
2 tbspoon soy sauce
1 tspoon rice wine vinegar
1 tspoon chopped garlic
1/2 tspoon siricha sauce
1/2 tspoon turmeric powder
3-4 tbspoon oil
Salt to taste

Fish Fry -2
With ginger, garlic paste, cilantro and green chillies stuffed (the fish soaked in all the flavors from the stuffing)
3-4 fish
1 tspoon ginger grated
1 tspoon garlic
2 green chillies - chopped
small bunch cilantro (you can replace it with your favorite herb) - chopped
1/2 tspoon turmeric powder
1/2 tspoon chilli powder
4-5 tbspoon oil
Salt to taste

Method:
After letting the fish marinade for 1-2 hours, heat oil in a shallow nonstick pan and fry the fish 4-5 min on each side or till done.

Serve warm either as a starter or with garam garam dal bhaath!