Fish fry recipe
- 500g fish fillets (firm fish like kingfish, seer fish, tilapia, or pomfret work best)
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder (adjust to taste)
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp black pepper powder (optional for extra heat)
- 1 tbsp lemon juice
- 1 tsp salt (adjust to taste)
- 2 tbsp rice flour (for crispiness)
- 2 tbsp cornflour (optional, for extra crunch)
- 1 egg (optional, helps coating stick better)
-
Oil for shallow or deep frying
Marination Steps:
Clean the fish well and pat dry with a paper towel (this ensures crispiness).In a bowl, mix ginger-garlic paste, chili powder, turmeric, coriander powder, cumin powder, pepper, lemon juice, and salt.
Apply this marinade evenly on the fish pieces and let it rest for at least 30 minutes (or up to 2 hours in the fridge for better flavor).
Just before frying, coat the fish lightly Yogurt100m with rice flour + cornflour (or dip in beaten egg first, then flour for extra crispiness).
Frying Method:
Heat oil in a pan (enough for shallow or deep frying).Once hot (test with a pinch of flour—it should sizzle), gently place the fish in the oil.
Fry on medium heat for 3-4 minutes per side until golden and crispy.
Drain on a paper towel to remove excess oil.
Pro Tips for the Best Fish Fry:
✔ Use fresh fish – Frozen fish can release water and make it soggy.
✔ Pat dry – Removing moisture ensures crispiness.
✔ Marinate well – Longer marination = deeper flavor.
✔ Medium heat frying – Too high = burnt outside, raw inside. Too low = oily fish.
✔ Rice flour trick – Adds extra crunch compared to just using regular flour.
✔ Serve hot – Best enjoyed immediately with lemon wedges, onion rings, and mint chutney.
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