Pan-fried fish fry, one of my favorite dishes from South India and a family favorite too. This dish is a crispy, juicy treat that fills the kitchen with a wonderful aroma when made with fresh fish and a blend of Indian spices, ginger garlic paste, and herbs. It's a perfect starter and pairs beautifully as a side with steamed rice and various traditional sauces like fish curry, chepala pulusu, or a tangy rasam.
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Indian Fish Fry (Pan Fried)
Pan-fried fish fry is a crispy, aromatic seafood starter beloved in south India. Cooked with the right spices, it pairs perfectly with steamed rice, fish curry, or spiced tamarind tomato soup (rasam). Traditionally served on a banana leaf in South India, this enhances the dish’s flavors even further.
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Ingredients
Main Ingredients
- 4 pieces Fish, cut and cleaned
- 1 tsp Chili Powder
- 1 tsp Coriander Powder
- ½ tsp Pepper Powder
- ½ tsp Turmeric Powder
- 1 tsp Ginger Garlic Paste
- 1 tsp Corn Flour
- 1 tsp Lemon juice
- 1 tsp Salt, adjust as needed
- 2 tbsp Oil
For Tempering
- 1 tsp Coconut Oil
- 2 Green Chili
- 1 tsp Ginger Garlic, finely chopped
- 1 sprig Curry Leaves
For Garnishing
- 5 slice Onion, adjust as needed
- 2 wedges Lemon, adjust as needed
Instructions
Preparing Fish
- In a bowl, combine chili powder, coriander powder, turmeric powder, pepper powder, oil, cornflour, salt, and lemon juice. Mix everything thoroughly.
- Coat the cleaned fish pieces with the mixture and allow the fish to marinate for at least 15 minutes. This waiting time lets the fish fully absorb the spicy marinade, enriching each bite with deep, robust flavors.
Frying the Fish
- Pour enough oil into a pan to cover the bottom and heat it over medium flame. This ensures even cooking. Add green chili, curry leaves, and chopped ginger and garlic or ginger garlic paste to the oil. Sauté these ingredients until they become fragrant, which will infuse the oil with their flavors, enhancing the overall taste of the fish.
- Carefully place the marinated fish pieces in the pan. Make sure not to overcrowd the pan, as this can lower the temperature of the oil and lead to soggy fish. Shallow fry the pieces until they turn golden brown on one side. This usually takes about 3-4 minutes, depending on the thickness of the fish.
- Using a spatula, gently flip each piece of fish to fry the other side until it also achieves a golden brown color. It's important to handle the fish gently to prevent the coating from breaking off.
- Once both sides are golden brown, remove the fish fry from the pan. Place the pieces on a plate lined with paper towels to drain excess oil. This step helps to keep the fish crispy.
Serving
- Enjoy this crispy fish fry hot with some warm rice as a hearty meal, or serve it as an appetizer with fresh sliced onions and lemon wedges on the side. It’s perfect with rice and fish curry or a bowl of tangy rasam.
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Chef's Notes and Tips
Here are my helpful tips to make the best fish fry at your home:
Preparation Tips:
- Choosing Your Fish: I’ve used red tilapia for this recipe, but you might also enjoy red snapper, catfish, salmon, kingfish, or sardines. Each fish has its unique flavor and texture, but all can beautifully carry the flavors of this dish.
- Crisp It Up: Using corn flour helps achieve a nice crisp texture. For an even crunchier bite, you can mix equal parts rice flour with the corn flour. The rice flour adds a lighter, airier crunch that complements the fish wonderfully.
- Oil Options: Coconut oil is my favorite for frying because it adds a slight sweetness that enhances the spices. You can also use mustard, sesame, canola, vegetable, or corn oil. Each oil has its own smoking point and flavor profile that can subtly alter the taste of your fish fry.
Cooking and Serving Tips:
- Check the Temperature: Use a thermometer to check the oil's temperature. Frying at the ideal heat (between 350°F and 375°F or 175°C to 190°C) ensures your fish gets perfectly crispy, without burning.
- Dry Before Diving In: Make sure to pat the fish dry before frying. Moisture on the fish can cause the coating to become soggy and slip off. Drying ensures the coating sticks properly and fries to a perfect crispness.
- Fresh is Best: Always choose the freshest fish you can find. Look for a clean, mild smell and bright, clear eyes to ensure the best flavor and texture.
- Let It Rest: After frying, set your fish on a wire rack instead of paper towels. This helps prevent steam from making the crust soggy, keeping it crispy as it cools.
Nutrition Info
Serving: 1piece | Calories: 186kcal | Carbohydrates: 9g | Protein: 1g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 1334mg | Potassium: 116mg | Fiber: 3g | Sugar: 3g | Vitamin A: 543IU | Vitamin C: 30mg | Calcium: 26mg | Iron: 1mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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