Meal Prep · South Indian
Fish Fry
Crispy, spicy, and perfectly fried – a classic South Indian delicacy that’s easy to make at home.
Ingredients
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Step-by-step- Clean the fish pieces thoroughly under running water and pat them completely dry with paper towels. Make a few slits on each piece for better marinade absorption.
- In a large bowl, combine ginger-garlic paste, red chili powder, turmeric powder, coriander powder, black pepper powder, garam masala (if using), rice flour, cornflour, lemon juice, and salt. Mix well to form a thick paste.
- Generously apply the marinade paste to each fish piece, ensuring it coats all sides and gets into the slits. Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.
- Heat oil in a large non-stick pan or tawa over medium heat. Once the oil is hot, carefully place the marinated fish pieces in a single layer, ensuring not to overcrowd the pan.
- Shallow fry the fish for 4-6 minutes on each side, or until golden brown and cooked through. The exact time will depend on the thickness of the fish pieces. Flip gently to avoid breaking.
- Remove the fried fish from the pan and place them on a plate lined with paper towels to drain excess oil. Garnish with fresh curry leaves if desired, and serve hot with a squeeze of fresh lemon.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 30 g |
| Fat | 15 g |
| Carbohydrates | 5 g |
| Sodium | 350 mg |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover fried fish in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Not recommended for best texture
While technically freezable for up to 1 month, the crispy texture will be lost upon thawing and reheating. For best results, freeze marinated raw fish and fry fresh.
Reheat Oven/Air Fryer/Pan
For best results, reheat in a preheated oven at 180°C (350°F) for 8-10 minutes, or in an an air fryer at 180°C (350°F) for 5-7 minutes until warmed through and slightly crisp. You can also quickly pan-fry again to refresh the crispiness.
Chef’s Corner
- For extra crispiness, ensure the fish is completely dry before marinating and add 1-2 tablespoons of semolina (rawa) to the marinade.
- Adjust the amount of chili powder to your spice preference. For a richer color without too much heat, use Kashmiri chili powder.
- Don’t overcrowd the pan while frying; cook in batches if necessary to maintain oil temperature and ensure even cooking and crispiness.
