Meal Prep · Indian
Chettinad Fish Fry
Experience the fiery and aromatic flavors of South India with this classic Chettinad Fish Fry.
Ingredients
Tap to check offMethod
Step-by-step- Wash and pat dry the fish pieces thoroughly. Make a few slits on each piece for better marination.
- In a large bowl, combine ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, black pepper powder, fennel powder, chopped curry leaves, lemon juice, and salt. Mix well to form a thick paste.
- Generously coat each fish piece with the prepared marinade, ensuring it gets into the slits. Let it marinate for at least 30 minutes, or ideally 1-2 hours in the refrigerator.
- In a separate plate, mix the rice flour and all-purpose flour. Lightly dust each marinated fish piece with this flour mixture, shaking off any excess.
- Heat enough oil for shallow frying in a large pan or tawa over medium heat. The oil should be hot but not smoking.
- Carefully place the floured fish pieces in the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes on each side, or until golden brown and cooked through.
- Once cooked, transfer the fish fry to a plate lined with paper towels to drain excess oil.
- Serve hot with a squeeze of fresh lemon juice and onion rings.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 35 g |
| Fat | 22 g |
| Carbohydrates | 12 g |
| Fiber | 2 g |
Storage & Freezer Guide
Make it last Refrigerator 2-3 days
Store leftover Chettinad Fish Fry in an airtight container in the refrigerator. The texture may soften slightly.
Freezer Not recommended
Freezing fried fish is not recommended as it significantly alters the texture and crispiness upon thawing and reheating.
Reheat Stovetop/Air Fryer
For best results, reheat in a hot pan with a little oil or in an air fryer at 180°C (350°F) for 5-7 minutes until heated through and crispy again.
Chef’s Corner
- For an authentic Chettinad flavor, lightly toast the whole spices (fennel, cumin, black pepper, coriander) before grinding them into a fine powder for the marinade.
- Ensure your fish is fresh and thoroughly patted dry before marinating; this helps the marinade adhere better and prevents splattering during frying.
- Don’t overcrowd the pan while frying, as this can lower the oil temperature and result in soggy fish. Fry in batches if necessary.
