This crispy fish fry recipe delivers a perfect balance of spice, crunch, and succulence. The fish is marinated in a bold blend of spices, then coated in a light flour mixture that crisps up beautifully when pan-fried. Whether served with a side of rice, wrapped in flatbread, or enjoyed on its own with lemon wedges and chutney, this dish is a guaranteed crowd-pleaser.
Ingredients:
For the First Marinade:
- ½ kg (1.1 lbs) fish fillets (tilapia, cod, or any firm white fish)
- 1 tbsp ginger garlic paste
- 1 tbsp lemon juice
- ¼ tsp turmeric powder
- ¾ tsp garam masala
- ½ tsp red chili powder (adjust to taste)
- Salt to taste
For the Second Marinade (Crust):
- 1½ tbsp rice flour (or all-purpose flour)
- 1½ tbsp besan (gram flour) or corn flour
- ½ tsp red chili powder
- 1 sprig curry leaves, finely chopped (optional)
- Salt to taste
For Frying:
- 2–3 tbsp oil (for shallow frying)
Instructions:
1. Prep the Fish
- Rinse the fish fillets thoroughly and pat them dry with paper towels.
- If using thick fillets, make shallow slits on the surface to help the marinade penetrate.
2. First Marinade
- In a bowl, mix ginger garlic paste, lemon juice, turmeric, garam masala, red chili powder, and salt.
- Rub this mixture all over the fish fillets, ensuring it gets into the slits.
- Let the fish marinate for 15–20 minutes to absorb the flavors.
3. Second Marinade (Crust Layer)
- In a separate plate, combine rice flour, besan, red chili powder, chopped curry leaves, and a pinch of salt.
- Dredge each marinated fish fillet in this dry mixture, pressing gently so the coating sticks well.
- Let the coated fish rest for 10–15 minutes. This allows the natural moisture from the fish to bind the flour, forming a light crust.
4. Pan Frying
- Heat oil in a heavy-bottomed skillet or tawa over medium heat.
- Once hot, gently place the fish fillets in the pan. Do not overcrowd.
- Fry for 3–4 minutes per side, or until golden brown and crispy. Flip carefully to avoid breaking the crust.
- If needed, fry in batches and add more oil between batches.
5. Drain and Serve
- Remove the fried fish and place on paper towels to absorb excess oil.
- Serve hot with lemon wedges, sliced onions, and a sprinkle of chaat masala or fresh coriander.
Serving Suggestions:
- Pair with jeera rice, ghee rice, or plain basmati rice.
- Serve alongside tamarind rasam, mint chutney, or yogurt dip.
- Wrap in naan or paratha with pickled onions for a fish wrap.
Tips & Variations:
- For extra crispiness, double-coat the fish: dip in a beaten egg after the first flour coat, then dredge again in the flour mix.
- To bake or grill: Brush the marinated fish with oil and bake at 180°C (350°F) for 20–25 minutes, flipping halfway.
- Use cornflakes or panko for a Western-style crunch.
- Add ajwain or fennel seeds to the marinade for a unique flavor twist.
This crispy fish fry is a celebration of texture and spice, perfect for festive meals or casual dinners. Would you like a version with a dipping sauce or a tropical side pairing like mango slaw or pineapple salsa?