Jan 16, 2016, Updated Mar 11, 2024
Indian Fish Fry Recipe: Why You’ll Love It
When most people think of indian food, their minds jump to rich curries brimming with warm spices. But there’s another, lighter side to Indian food in the coastal south, where fresh ingredients predominate and spicy fish, sautéed veggies, and light lentil curries are on constant meal rotation. My mother-in-law made this for us on her recent visit. Her version is extra spicy, mine is tempered down a bit (but if you like to breathe smoke, feel free to use more cayenne!). This masala fish fry marinade is packed with flavour – ginger, garlic, and lime or lemon juice, plus turmeric powder and fiery red chili powder (or cayenne). If you are intimidated by cooking fish, this is a great place to start. It’s a super flavourful, versatile recipe. Many people get swallowed up by all the varieties offered at the market, and don’t know what to buy or where to start. The thing is, it’s pretty easy to swap one fish for another, so just buy a pound of whatever fillets are the freshest and grab your skillet for a spicy fish fry. My favourite thing about pan frying fish is that it cooks so quickly – like, 5 minutes in the pan and dinner is on the table. Excellent for busy weeknights, but tasty enough to star at a dinner party. You’re right; let me correct that and focus solely on incorporating the additional keywords appropriately into the Variations and Substitutions section without altering the original recipe’s integrity.
Here’s What You Need
For this Indian Fried Fish Recipe, a flavorful dish awaits. Let’s break it down.
Ingredients
Starting with the essentials makes all the difference. Here’s what each brings to the table:
Minced garlic adds a sharp, aromatic base. Minced ginger introduces a warm, spicy kick. Feel free to swap in ginger-garlic paste if that’s what you have on hand. Lime (juiced and wedges) brings a zesty freshness. Kosher salt enhances all the flavors. Red Chilli Powder or Cayenne adds a spicy heat. Turmeric gives a subtle earthiness and color. Fish fillets or steaks serve as the star, absorbing all the spices. Coconut or vegetable oil is key for frying, adding its own flavor or keeping it neutral.
Variations and Substitutions
This recipe has many versions all over India. Feel free to tweak it based on what you have or prefer. Here are some ideas:
Garam masala powder, coriander powder and/or cumin can be mixed with or replace some of the fish marination spices for a different flavor. Curry leaves can be added for a distinct, aromatic touch. Heat the oil in your skillet and add a few curry leaves to it before adding the fish. As the leaves sizzle, they’ll release their flavor into the oil, which then gets absorbed by the fish, adding another layer of taste. Chickpea flour (aka gram flour or besan) or rice flour works well if you’re looking for a gluten-free coating. Black pepper powder can be added for a more complex heat. Coriander leaves or Fenugreek leaves could add a lovely aroma if sprinkled over the finished dish. Chaat masala sprinkle on the fish after cooking for a tangy twist.
Grab these Tools
The right tools make this recipe a breeze. Here’s what you’ll need:
A small bowl to mix the spice paste. A heavy skillet, preferably cast iron, for even heating and perfect frying. Measuring spoons to accurately add your spices and seasonings. A spatula for safely flipping the fish in the pan.
With these ingredients, variations, and tools, you’re all set to create a delicious Indian Fried Fish dish, tailored just to your taste.
How to Make Indian Fried Fish: An Easy Guide
Diving into this Indian Fried Fish recipe is a journey of flavors you won’t want to miss. It’s simple, quick, and delicious. Prep the Spice Paste Start by mixing your spices. Combine minced garlic, ginger, lime juice, kosher salt, cayenne, and turmeric in a bowl. This paste is where all the magic starts. It’s the heart of the dish. Marinate the Fish Rub that spice paste all over your fish fillets or steaks. Make sure every inch is covered. Then, let it sit. You can leave it at room temperature for 30 minutes or in the fridge for up to 2 hours. This step is crucial for flavor. Get Frying Heat your skillet until it’s really hot. Add coconut or vegetable oil and wait for it to shimmer. The oil heat is important for a golden crust and a tender inside. This is when you add your fish. Cook it without moving it at first. After a few minutes, flip it over. Serve It Up Once it’s cooked, it’s time to enjoy. Transfer fish to a plate with paper towel to drain excess oil. Serve your fish with extra lime wedges on the side. The zesty lime adds a fresh kick to the spicy fish. It’s a simple touch that makes a big difference. This guide is your ticket to a fantastic Indian Fried Fish meal. Follow these steps, and you’re in for a treat.
Indian Fried Fish Side Dish Ideas
I serve mine with raw onion, cilantro, limes and rice, with a Kerala-style sauteed vegetable on the side – I follow this recipe for Indian cabbage with coconut using cabbage and/or carrots or whatever is in my crisper drawer, really. My father-in-law’s Indian yogurt cucumber salad is also perfect. Serve with my mother-in-law’s easy basmati rice recipe, or your favorite Indian flatbreads (like roti, chapati, butter naan, or paratha).
My Indian Husband’s Other Favorite Recipes
Put some of Adarsh’s favs on your list to try.
The Chicken Korma that he says will change your life. Best-Ever Creamy Butter Chicken (one of the most popular recipes on the Foodess website!) Easy Homemade Butter Paneer (the vegetarian version) Creamy Madras Lentils (the ultimate vegetarian comfort food) Amma’s special Masoor Dal and Indian Chickpea Curry Recipe Malai Kofta (paneer and potato balls in creamy tomato sauce). It’s my favorite dish to order in an Indian restaurant and even better homemade! Indian Chai (tea the authentic Indian way) or Chai Coffee
