Fish Fry Recipe (Pan Fried Fish)

Fish Fry that is Pan-Fried is an aromatic seafood starter and a staple nonvegetarian food that is crispy, juicy, and smells divine when prepared with the right ingredients. It is traditionally prepared with fresh-caught fish, Indian spices, ginger garlic paste, and herbs. This fish fry goes best as a side dish with steamed rice along with fish curry, chepala pulusu, or spiced tamarind and rasam.

Please find similar recipes below. Visit Seafood Recipes for more lunch and dinner recipes.

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If you are looking for more seafood recipes from fish to prawn and from side dishes to main dishes, you can take a look at this collection of Indian Seafood Recipes from this blog in one place. Take a peek!

Tips

• The fish used for this recipe here is red tilapia but it can also be prepared with red snapper, catfish, salmon, kingfish, and sardines for a similar taste and flavor
• Resting the marinated fish for at least 15 minutes helps the fishes to absorb the flavors of masala thoroughly which would enhance the taste and flavor 
• I have added cornflour to make the dish crispy, but if you would like to have the fry crispier, then rice flour can be added along with the cornflour in a ratio of 1:1
• Coconut oil has been used here in this recipe which is widely used in Kerala cuisine to give a unique flavor to the dish, but it can also be replaced with mustard, sesame, canola, vegetable, and corn oil to achieve a similar taste (avoid olive oil for frying which tends to overheat due to its low smoking point)
• This recipe can be either pan-fried or deep-fried, both give similar results
• Fish fry can be perfectly paired with rasam rice, sambhar rice, variety rice, one-pot meals, nonveg meals, or even as a starter   

Fish Fry recipe video

I have also shared a detailed video instruction of this Fish fry recipe below which I believe will help you to make this delicious dish easily at home. For a quick reference, you could also find this recipe in story format.

Fish Fry (Pan Fried)

Pan fried fish fry is an aromatic seafood starter and a staple Indian non-vegetarian food that is crispy, juicy, and smells divine when prepared with the right ingredients. It also goes best with steamed rice along with fish curry or spiced tamarind and tomato soup(rasam). In south India, it is usually served in banana leaf which enhances the taste of the food.

5 from 5 votes

Author: Sangeetha Vel

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Course: Appetizers

Cuisine: South Indian

Prep: 10 mins

Cook: 15 mins

Adjust 2 servings

Ingredients

  

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Main Ingredients

• ▢ 4 pieces Fish, cut & 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

Tempering

• ▢ 1 tsp Coconut Oil
• ▢ 2 Green Chili
• ▢ 1 tsp Ginger Garlic, finely chopped
• ▢ 1 sprig Curry Leaves

To Garnish

• ▢ 5 slice Onion, adjust as needed
• ▢ 2 wedges Lemon, adjust as needed

More on Measurements & Conversions »

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Instructions

 

To prepare Marinade

• In a bowl, add chili powder, coriander powder, turmeric powder, pepper powder, oil, cornflour, salt, and squeezed lemon juice and mix everything well
  
• Marinate the cleaned fish pieces with the above mixer and set them aside for 30 minutes
  

To Fry the Fish

• In a pan pour oil and let it heat in medium flame. Add green chili, curry leaves, and chopped ginger garlic, or ginger garlic paste, sauté until it turns fragrant
  
• Now place the fish pieces in the pan and shallow fry until it turns golden brown
  
• Flip the fish pieces and wait for them to become golden brown as well
  
• Remove the fish fry from the pan
  

To Serve

• Serve the fish fry with warm rice or as an appetizer with sliced onions and lemon wedges
  

Video

Notes

• The fish used for this recipe here is red tilapia but it can also be prepared with red snapper, cat fish, salmon, king fish and sardines for the similar taste and flavor
• Resting the marinated fish for at least 15 minutes helps the fishes to absorb the flavors of masala thoroughly which would enhance the taste and flavor  
• We have added corn flour to make the fish fry crispy, but if you would like to have the fry more crispier, then rice flour can be added along with the corn flour in the ratio of 1:1
• Coconut oil has been used here for frying the fish which is widely used in Kerala cuisine to given an unique flavor to the dish, but it can also be replaced with mustard, sesame, canola, vegetable and corn oil to achieve the similar taste (avoid olive oil for frying which tends to over heat due to its low smoking point)
• This recipe can be either pan fried or deep fried, both gives the similar result
• Fish fry can be perfectly paired with rasam rice, sambhar rice, variety rice, one pot meals, non veg meals or even as a starter   

Nutrition

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

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FAQ

Enjoy the recipe and let us know how it turned out for you!

If you have any other questions, please feel free to post them in the comment section below and we will try to answer them as soon as possible.

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• Chepala Pulusu

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