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Crispy Indian Fish Fry with a golden spiced coating and crisp exterior

Indian Fish Fry

Crispy, pan-fried fish coated in a flavorful spiced marinade.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 20 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Appetizer, Side Dish
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

Fish and Marinade
  • 500 g firm white fish fillets or steaks cut into uniform pieces
  • 1 tbsp ginger garlic paste freshly ground preferred
  • 1 tsp Kashmiri red chili powder adjust to taste
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tbsp lemon juice
  • 3/4 tsp salt or to taste
  • 2 tbsp rice flour for light dusting
  • 3 tbsp cooking oil for shallow frying

Equipment

  • 1 Skillet A wide heavy-bottomed or non-stick skillet for shallow frying.
  • 1 Spatula A wide thin spatula for safely flipping the fish.

Method
 

  1. In a wide bowl, combine the ginger-garlic paste, Kashmiri red chili powder, turmeric powder, coriander powder, lemon juice, and salt. Mix well into a thick paste.
  2. Add the fish pieces to the bowl, rubbing the spice paste evenly over all sides. Let the fish marinate at room temperature for 15 to 20 minutes.
  3. Lightly dust each marinated fish piece with rice flour, shaking off any excess.
  4. Heat the cooking oil in a skillet over medium heat. Place the fish pieces in the pan without crowding. Fry for 3 to 4 minutes until the bottom is deeply golden and crisp.
  5. Carefully flip the fish and cook for another 3 to 4 minutes on the other side until golden and cooked through, reaching an internal temperature of 74°C / 165°F at the thickest part. Remove and drain on paper towels.

Notes

Serve immediately while the crust is crisp.