Spicy Fish Fry Recipe – Paprika Chilli Pepper Tomato Fish

Last Updated on 2 months by Neha Deshmukh

Spicy Fish Fry Recipe – Paprika Chilli Pepper Tomato Fish

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavourful dinner that doesn’t require hours in the kitchen. This spicy fish fry is exactly that. I first made this when I was craving something a little different from the usual, and it’s become a regular in my house ever since. The combination of paprika, chilli, and a vibrant tomato-pepper mix is just… wow! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just another fish fry. It’s a burst of flavour! The spices create a lovely warmth, balanced by the sweetness of the peppers and tomatoes. It’s relatively quick – perfect for weeknights – and surprisingly easy to make. Plus, it looks beautiful on the plate. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 4 pieces firm white fish (about 150-200g each)
• 4 tbsp olive oil or vegetable oil
• 3 peppers (green, red, yellow), sliced
• 2 large garlic cloves, minced
• 1 red onion, thinly sliced
• 3 green chillies, slit lengthwise (adjust to your spice preference!)
• 0.5 cup cherry tomatoes, halved (optional)
• 1 tsp paprika
• 1 tsp chilli powder
• 1 tsp lemon and black pepper seasoning
• 1 tsp tomato paste
• Salt, to taste
• Pepper, to taste

Ingredient Notes

Let’s talk ingredients for a sec. A few things make this recipe sing!

• Firm White Fish: This is key. You want something that holds its shape during frying. Cod, tilapia, or basa all work beautifully.
• Paprika: Don’t skimp on the paprika! It adds a lovely colour and a subtle smoky flavour. I prefer sweet paprika, but smoked paprika works wonderfully too for a deeper flavour.
• Chilli Powder: Use a good quality chilli powder. Kashmiri chilli powder is fantastic for colour and mild heat.
• Lemon-Black Pepper Seasoning: This is a game changer! It adds a zesty kick. If you don’t have it, you can easily make your own by mixing lemon zest with freshly cracked black pepper.
• Cherry Tomatoes: These add a lovely sweetness, but regular chopped tomatoes work just fine if that’s what you have on hand.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, pat your fish pieces dry with paper towels. This helps them get nice and crispy when frying.
2. In a bowl, mix together the paprika, chilli powder, garlic powder, salt, and pepper. Rub this spice mixture all over the fish, making sure every piece is well coated. Then, pop it in the fridge for at least 30 minutes – this lets the flavours really meld.
3. Heat the oil in a large pan over medium-high heat. Carefully add the fish and fry for 2.5-3 minutes per side (adjust the time depending on the thickness of your fish). You want it golden brown and cooked through. Once cooked, remove the fish and keep it warm in a preheated oven (around 80°C/175°F).
4. Now, in the same pan, sauté the minced garlic for about 30 seconds until fragrant. Be careful not to burn it!
5. Add the chilli powder, paprika, and lemon-black pepper seasoning to the pan. Give it a quick stir and add a splash of water if things start to look dry. Cook for another 30 seconds.
6. Toss in the sliced peppers, chillies, and red onion. Cook for 2-3 minutes, until they’re tender-crisp.
7. Stir in the tomato paste (and cherry tomatoes, if using). Cook for another 1-2 minutes, allowing the flavours to combine.
8. Season with salt and pepper to taste.
9. Finally, plate the fish and generously top it with the pepper-tomato mixture. Serve immediately!

Expert Tips

• Don’t overcrowd the pan when frying the fish. Fry in batches if necessary to ensure even cooking.
• For extra crispy fish, lightly dust it with cornflour before coating it with the spice mix.
• Taste as you go! Adjust the seasoning to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment:
  • Mild: Reduce the chilli powder to ½ tsp and remove the green chillies.
  • Medium: Use the recipe as is.
  • Hot: Add an extra ½ tsp of chilli powder and use more green chillies, or even a pinch of cayenne pepper.
• Fish Type Variations:
  • Cod: A classic choice! It’s flaky and mild.
  • Tilapia: Another great option, it cooks quickly and has a delicate flavour.
  • Basa: Very affordable and readily available, but make sure to source it sustainably.
• Regional Adaptations:
  • Goan Style: Add a splash of vinegar and a pinch of turmeric to the spice mix.
  • Kerala Style: Use curry leaves and mustard seeds in the pepper-tomato mixture for a South Indian twist. My aunt makes a version with grated coconut – it’s divine!

Serving Suggestions

This spicy fish fry is fantastic with:

• Mashed potatoes – a classic pairing!
• A fresh green salad
• Steamed rice
• Roti or naan bread

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or oven – microwaving can make the fish a bit rubbery.

FAQs

Let’s answer some common questions:

• What type of fish works best for this recipe? Any firm white fish will do! Cod, tilapia, and basa are all excellent choices.
• Can I adjust the spice level to make it milder? Absolutely! Reduce the amount of chilli powder or remove the green chillies altogether.
• Can this fish fry be made ahead of time? You can marinate the fish ahead of time (up to 24 hours) for even more flavour. However, it’s best to fry the fish and make the pepper-tomato mixture just before serving.
• What is lemon-black pepper seasoning, and can I substitute it? It’s a blend of lemon zest and freshly cracked black pepper. You can easily make your own, or substitute with a squeeze of lemon juice and a generous grind of black pepper.
• Is it necessary to use cherry tomatoes, or can I use regular tomatoes? No, regular chopped tomatoes work just fine!