This crispy fish fry is a celebration of texture and taste. It features tender fish fillets marinated in aromatic spices, coated in a seasoned flour mix, and pan-fried to golden perfection. The double-layered coating ensures a shatteringly crisp crust while locking in moisture. Whether served as a main dish, appetizer, or part of a festive spread, this recipe is versatile, crowd-pleasing, and deeply satisfying. Pair it with lemon wedges, tartar sauce, or a spicy dip for a complete experience.
Ingredients:
For the Marinade:
- ½ kg fish fillets (tilapia, cod, or catfish work well)
- 1 tablespoon ginger garlic paste
- 1 tablespoon lemon juice
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ¾ teaspoon garam masala
- ½ teaspoon coriander powder
- Salt to taste
For the Coating:
- 1½ tablespoons rice flour
- 1½ tablespoons besan (gram flour) or corn flour
- ½ teaspoon red chili powder
- Salt to taste
- 1 sprig curry leaves, finely chopped (optional)
For Frying:
- 2–3 tablespoons oil (vegetable or mustard oil)
Garnish:
- Sliced onions
- Grated carrots
- Lemon wedges
Instructions:
🧂 Step 1: First Marinade
- In a bowl, mix ginger garlic paste, lemon juice, turmeric, red chili powder, garam masala, coriander powder, and salt.
- Rinse the fish fillets thoroughly and pat dry with paper towels.
- Apply the marinade evenly over the fish, ensuring it coats all sides. Let it rest for 15–20 minutes to absorb the flavors.
🧄 Step 2: Second Marinade (Dry Coating)
- In a separate plate, combine rice flour, besan, red chili powder, salt, and chopped curry leaves.
- Taste the mixture and adjust seasoning if needed.
- Dredge each marinated fish fillet in the flour mix, pressing gently so the coating adheres well.
- Set aside for 10–15 minutes. The moisture from the fish will help the flour cling and form a crust.
🔥 Step 3: Pan Frying
- Heat a heavy-bottomed skillet or tawa over medium heat. Add oil and spread evenly.
- Once the oil is hot, place the coated fish fillets gently into the pan.
- Fry undisturbed for 3–4 minutes on one side until golden and crisp.
- Flip carefully using a spatula and fry the other side for another 3–4 minutes.
- If needed, fry in batches to avoid overcrowding and ensure even crisping.
🍽️ Step 4: Garnish and Serve
- Remove the fish from the pan and drain excess oil on paper towels.
- Garnish with sliced onions, grated carrots, and lemon wedges.
- Serve hot with mint chutney, tartar sauce, or a spicy mayo dip.
Tips for Extra Crispiness:
- Pat the fish dry before marinating to reduce moisture.
- Let the coated fish rest before frying to help the crust set.
- Use a cast iron or heavy skillet for even heat distribution.
- Don’t flip the fish too early—let it release naturally when the crust forms.
This crispy fish fry is a flavor-packed dish that’s easy to make and hard to resist. Want to try a tropical twist next time—maybe coconut-crusted fish or mango chutney on the side? I’ve got plenty of ideas sizzling! 😄