Authentic Fish Fry Recipe – Ginger Garlic & Besan Coated

Last Updated on 2 months by Neha Deshmukh

Authentic Fish Fry Recipe – Ginger Garlic & Besan Coated

Hey everyone! If you’re anything like me, a perfectly crispy, flavourful fish fry is pure comfort food. I remember the first time I made this – it was for a small get-together with friends, and it disappeared so quickly! It’s become a bit of a signature dish ever since. Today, I’m sharing my go-to recipe for an authentic Indian-style fish fry, coated in a delicious blend of besan and spices. Trust me, it’s easier than it looks!

Why You’ll Love This Recipe

This fish fry isn’t just about crispy goodness; it’s a flavour explosion! The marinade tenderizes the fish beautifully, while the spice blend adds warmth and depth. Plus, the besan coating gives it a unique texture that’s seriously addictive. It’s perfect as an appetizer, a side dish with rice, or even a light meal on its own. And it comes together in under an hour – what’s not to love?

Ingredients

Here’s what you’ll need to make this amazing fish fry:

• 0.5 kg fish (pieces or fillets)
• 2 tbsp Oil
• 1 tbsp ginger garlic paste
• Lemon juice (to taste)
• Salt (to taste)
• 0.25 tsp turmeric powder (haldi)
• 0.75 tsp garam masala
• 0.5 tsp coriander powder (dhaniya powder)
• 0.5 tsp red chili powder
• 1.5 tbsp rice flour
• 1.5 tbsp besan (gram flour)
• Curry leaves (a handful, chopped)

Ingredient Notes

Let’s talk ingredients for a sec!

• Besan (Gram Flour): This is the star of the coating! Besan adds a lovely nutty flavour and helps create that perfect crispy texture. You can find it in most Indian grocery stores, or even in the international aisle of larger supermarkets.
• Spice Levels: Feel free to adjust the red chili powder to your liking. Some regions in India prefer a milder flavour, while others like to turn up the heat! I usually stick to 0.5 tsp for a nice, balanced spice level.
• Fish Choices: I love using firm white fish like cod, tilapia, or basa for this recipe. But you can also use pomfret, kingfish (seer fish), or even salmon if you prefer. Just adjust the cooking time accordingly – thicker fillets will need a bit longer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the marinade. In a bowl, mix together the salt, ginger garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, and a generous squeeze of lemon juice. This is where the magic starts!
2. Now, rinse your fish fillets and gently apply the marinade, making sure every piece is well coated. Let it sit for about 10-15 minutes – this allows the flavours to really penetrate the fish.
3. While the fish is marinating, let’s prepare the coating. In a separate bowl, combine the rice flour, besan, salt, red chili powder, and those lovely chopped curry leaves. Give it a good mix.
4. Time to coat the fish! Take each marinated fillet and evenly coat it in the dry flour mixture. Press gently to make sure the flour adheres well. Let it rest for another 10-15 minutes. This helps the coating stay on during frying.
5. Heat the oil in a pan over medium-low heat. Carefully place the coated fish fillets into the hot oil, making sure not to overcrowd the pan.
6. Fry the fish for about 3-4 minutes per side, or until it’s golden brown and beautifully crispy.
7. Remove the fish from the pan and place it on a paper towel-lined plate to drain any excess oil.
8. Garnish with a sprinkle of chopped onions and serve immediately!

Expert Tips

• Don’t overcrowd the pan: Frying in batches ensures the oil temperature doesn’t drop, resulting in crispier fish.
• Medium-low heat is key: This prevents the fish from burning on the outside while remaining cooked through.
• Pat the fish dry: Before marinating, patting the fish dry helps the marinade adhere better.

Variations

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

• Vegan Adaptation: Use plant-based fish alternatives like banana blossom or tofu. Marinate and coat them just like the fish!
• Gluten-Free Adaptation: Substitute the besan with a gluten-free flour blend or almond flour.
• Spice Level Adjustments: My friend Priya loves adding a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: During Onam, we often serve this with a side of pachadi (a sweet and sour chutney). For Christmas, it’s a lovely addition to the festive spread.

Serving Suggestions

This fish fry is incredibly versatile!

• Serve it as an appetizer with a side of mint chutney or tartar sauce.
• Pair it with steamed rice and a simple vegetable curry for a complete meal.
• It’s also fantastic in fish tacos or wraps!

Storage Instructions

Leftovers? Yes, please! Store any leftover fish fry in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or air fryer to restore some of the crispiness.

FAQs

Let’s answer some common questions:

• What type of fish is best for frying? Firm white fish like cod, tilapia, or basa work best, but feel free to experiment!
• Can I marinate the fish overnight? Yes, you can! Just make sure to store it in the refrigerator.
• How do I prevent the fish from sticking to the pan? Make sure the oil is hot enough before adding the fish, and don’t overcrowd the pan.
• What is besan and where can I find it? Besan is gram flour, made from ground chickpeas. You can find it in Indian grocery stores or the international aisle of larger supermarkets.
• Can I bake this fish instead of frying? Absolutely! Preheat your oven to 200°C (400°F) and bake for 15-20 minutes, flipping halfway through. It won’t be quite as crispy, but still delicious!

Enjoy making this recipe! I hope it becomes a favourite in your kitchen too. Let me know how it turns out in the comments below!