Indian Fish Fry
Crispy on the outside, tender and flaky on the inside. These fish steaks are coated in a bold, spicy Indian masala and shallow-fried to golden perfection. A perfect appetizer or side for any meal.
For 4 servings
Prepare the Fish
- Rinse the fish steaks under cold water and pat them completely dry with paper towels. This step is crucial for a crispy result.
- Using a sharp knife, make 2-3 shallow, diagonal slits on both sides of each fish steak. This allows the marinade to penetrate deeply.
Create the Marinade Paste
- In a medium bowl, combine the ginger-garlic paste, Kashmiri red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, black pepper, fennel powder, rice flour, lemon juice, and salt.
- Mix all the ingredients well. Add water, 1 teaspoon at a time, until you form a thick, smooth paste that is not runny. It should have the consistency of toothpaste.
Marinate the Fish
- Generously apply the marinade paste over each fish steak, ensuring it gets into the slits you made.
- Cover the bowl and let the fish marinate in the refrigerator for a minimum of 30 minutes. For best results and deeper flavor, marinate for up to 2 hours.
Shallow Fry the Fish
- Heat the coconut oil in a wide, non-stick skillet or pan over medium heat. The oil should be hot enough to sizzle but not smoke.
- If using, add the curry leaves to the hot oil. They will splutter and release a beautiful aroma.
- Carefully place 2-3 marinated fish steaks in the pan, ensuring not to overcrowd it. Fry for 4-5 minutes on the first side, undisturbed, until the bottom is golden brown and crisp.
- Gently flip the steaks using a spatula and cook for another 4-5 minutes on the other side until it is equally crisp and the fish is cooked through.
- Repeat the process for the remaining fish steaks, adding a little more oil if the pan gets too dry.
Serve Hot
- Once cooked, remove the fish from the pan and place on a wire rack to drain any excess oil, which helps maintain crispiness.
- Serve immediately, garnished with fresh onion rings and lemon wedges. It pairs wonderfully with steamed rice and sambar or rasam.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the fish is completely dry before marinating. Any moisture will create steam and prevent the coating from becoming crispy.
- 2Do not overcrowd the pan. Frying in batches maintains the oil temperature, ensuring a crispy exterior.
- 3Maintain a consistent medium heat. If the heat is too high, the masala will burn before the fish cooks. If it's too low, the fish will absorb too much oil.
- 4A non-stick pan is highly recommended to prevent the delicate masala coating from sticking to the bottom and breaking off.
- 5Let the fish cook undisturbed on one side before flipping. Flipping too early or too often can cause the coating to fall apart.
Adapt it for your goals.
Fish Choice
This recipe works well with other firm-fleshed fish like pomfret, seer fish (surmai), or even tilapia fillets.
CoatingCoating
For an extra crispy texture, you can add 1 tablespoon of semolina (rava/sooji) to the rice flour in the marinade.
Spice LevelSpice Level
Increase or decrease the Kashmiri red chilli powder to adjust the heat. For a different flavor profile, add a teaspoon of fish masala powder.
Cooking MethodCooking Method
For a healthier version, bake the marinated fish in a preheated oven at 200°C (400°F) for 15-20 minutes, or air fry it at 190°C (375°F) for 12-15 minutes, flipping halfway.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Fish, especially fatty fish like kingfish, is an excellent source of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and supporting cardiovascular health.
High-Quality Protein Source
Provides essential amino acids necessary for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Boosts Immunity
The spices used, such as turmeric, ginger, and garlic, contain potent anti-inflammatory and antioxidant properties that can help strengthen the immune system.
Frequently asked questions
A single piece of Indian Fish Fry (approximately 145g) contains around 230-250 calories. This is an estimate and can vary based on the type of fish and the amount of oil absorbed during frying.