FISH FRY RECIPE
Fish fry is a popular Indian dish where fish fillets are marinated in a blend of spices and then deep-fried until crispy and golden brown. It is a flavorful and delicious preparation that is enjoyed as a snack or a main course dish. The spices used in the marinade add a unique taste to the fish, while the frying process gives it a crunchy texture. Fish fry is a versatile dish that can be made with different types of fish and is often served with mint chutney or a squeeze of lemon juice.
INGREDIENTS
- 500 grams fish fillets (such as tilapia, cod, or snapper)
- 2 tablespoons lemon juice
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons rice flour (or cornflour)
- 2 tablespoons gram flour (besan)
- Oil for frying
INSTRUCTIONS
Clean and wash the fish fillets. Pat them dry using a paper towel.
In a shallow bowl, combine lemon juice, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt. Mix well to form a paste.
Apply the spice paste evenly on both sides of the fish fillets. Allow them to marinate for 15-20 minutes.
In a separate bowl, mix together rice flour and gram flour.
Heat oil in a frying pan or skillet over medium heat.
Take one marinated fish fillet and coat it with the flour mixture on both sides. Shake off any excess flour.
Carefully place the coated fish fillet in the hot oil. Fry on one side for 3-4 minutes or until golden brown, then flip and fry the other side for another 3-4 minutes or until cooked through.
Remove the fried fish from the oil and place it on a plate lined with paper towels to absorb any excess oil.
Repeat the process with the remaining fish fillets.
Serve the fish fry hot as an appetizer or as a main course dish. It can be accompanied by mint chutney or a squeeze of lemon juice.
TIPS
- Use fresh fish fillets for the best flavor and texture. You can use any firm white fish like tilapia, cod, or snapper.
- Adjust the spice levels according to your preference. If you like it spicier, you can increase the amount of red chili powder or add some chopped green chilies to the marinade.
- The rice flour and gram flour coating adds crispiness to the fish. If you don’t have rice flour, you can use cornflour as a substitute.
- Make sure the oil is hot enough before adding the fish fillets to fry. Test the oil by dropping a small piece of the fish coating into the oil – if it sizzles and rises to the surface, the oil is ready.
- Fry the fish in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy fish.
- After frying, place the fish on a paper towel-lined plate to remove any excess oil.
- Serve the fish fry immediately while it is still hot and crispy.
- Fish fry can be enjoyed as an appetizer, a side dish with rice or bread, or even in a sandwich or wrap.
- For a healthier version, you can bake the marinated fish fillets in the oven at 200°C (400°F) for about 15-20 minutes or until cooked through.
- If you prefer a lighter coating, you can skip the flour coating and directly fry the marinated fish fillets in oil. This will result in a slightly different texture but still delicious.
NUTRITION VALUE
- Calories: 200-250
- Protein: 25-30 grams
- Carbohydrates: 10-15 grams
- Fat: 8-10 grams
