This Crispy Fish Fry is a golden, crunchy, and flavor-packed dish that brings together the best of texture and taste. Perfect as a main course or a party appetizer, it features tender fish fillets marinated in aromatic spices, coated in a seasoned flour blend, and pan-fried to perfection. Whether you’re serving it with a side of lemon wedges and tartar sauce or pairing it with a fresh salad and rice, this dish is a guaranteed crowd-pleaser. The secret lies in the double-layered coating and the balance of spices that create a crust so crisp, it crackles with every bite.
Ingredients:
For the Marinade:
- 500g fish fillets (tilapia, cod, or any firm white fish)
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- ½ teaspoon turmeric powder
- ¾ teaspoon garam masala
- ½ teaspoon red chili powder
- Salt to taste
For the Coating:
- 2 tablespoons rice flour
- 2 tablespoons gram flour (besan)
- ½ teaspoon red chili powder
- 1 sprig curry leaves, finely chopped (optional)
- Salt to taste
For Frying:
- 2–3 tablespoons oil (for shallow frying)
Optional Garnish:
- Sliced onions
- Lemon wedges
- Fresh coriander leaves
Instructions:
- Prepare the Fish:
Begin by rinsing the fish fillets under cold water and patting them dry with a paper towel. If the fillets are thick, you can make shallow slits on the surface to help the marinade penetrate better. - Marinate the Fish:
In a bowl, combine ginger-garlic paste, lemon juice, turmeric, garam masala, red chili powder, and salt. Mix well to form a thick paste. Rub this marinade generously over the fish fillets, ensuring each piece is well coated. Cover and let it rest for at least 20 minutes. For deeper flavor, marinate for up to 1 hour in the refrigerator. - Prepare the Coating:
In a shallow plate, mix rice flour, gram flour, red chili powder, chopped curry leaves, and a pinch of salt. This dry mix will form the crispy outer layer of the fish. - Coat the Fish:
Take each marinated fish fillet and press it into the flour mixture, coating both sides evenly. Let the coated fillets rest for 10–15 minutes. This allows the moisture from the marinade to bind the flour, creating a better crust during frying. - Fry the Fish:
Heat oil in a non-stick skillet or tawa over medium heat. Once hot, gently place the fish fillets in the pan. Do not overcrowd—fry in batches if needed. Cook each side for 3–4 minutes or until golden brown and crispy. Flip carefully to avoid breaking the crust. - Drain and Serve:
Once fried, transfer the fish to a plate lined with paper towels to absorb excess oil. Garnish with sliced onions, lemon wedges, and fresh coriander.
Serving Suggestions:
Serve your crispy fish fry hot with mint chutney, garlic mayo, or a tangy tamarind dip. It pairs beautifully with jeera rice, coconut rice, or even a simple dal and roti combo. For a lighter option, serve it atop a bed of greens with a drizzle of lemon vinaigrette.
Would you like a tropical twist on this recipe—maybe a mango salsa or coconut-lime dip to go with it? I’ve got ideas!