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Crisp Fish Fry
Prep Time
10 mins
Cook Time
15 mins
 
Marination time: 15-30 minutes
Servings: 12 pieces
Ingredients
  • 1 and 1/2 pound 1/2 kg(12 pieces) Fish, cut into 1/2 inch steaks (I used Tilapia)
  • 3 teaspoons Chilly powder / paprika
  • 1/2 teaspoon Turmeric powder
  • 2 teaspoon Salt or to taste
  • 1 teaspoon Ginger garlic paste
  • 2 tablespoons rice flour
  • Oil for shallow frying I used coconut oil
  • 2 sprig curry leaves Optional
  • cilantro/coriander leaves for garnish
Instructions
  1. Wash the fish and pat dry.
  2. Mix all the spices together (Chilly powder + turmeric + salt). Taste and adjust the salt as needed. Salt should be slightly more than what you need. Add ginger garlic paste and tablespoon of water to the spices and make it to a paste.
  3. Add the spice paste to the fish and marinate well. Cover and keep it aside for 30 minutes.
  4. Sprinkle rice flour over the fish and coat it well.
  5. Add oil in a pan (preferably non-stick) for shallow frying and keep it on medium high heat. Add the curry leaves and place the fish pieces making sure its not sticking to each other. Turn the heat to medium low and let the fish cook on each side for 3-5 minutes till both the sides are crisp.
  6. Transfer to a paper to absorb extra oil. Transfer to a serving dish and garnish with finely chopped cilantro leaves.
Recipe Notes

Curry leaves pairs well with coconut oil and gives it a wonderful aroma and flavor. Curry leaves are available at neighborhood Indian markets. Its okay to skip if you don't have it.

Any oil with strong smell and flavor is good for frying fish, e.g: mustard oil.

Few of the other fishes which tastes good when fried this way is pomfret/pompano and swordfish.