Authentic Fish Fry Recipe – Kerala Style Onion & Spice Marinated

Last Updated on 2 months by Neha Deshmukh

Authentic Fish Fry Recipe – Kerala Style Onion & Spice Marinated

Hey everyone! If you’re anything like me, a perfectly crispy, flavourful fish fry is pure comfort food. This Kerala-style fish fry is one I’ve been making for years – it’s a family favourite, and honestly, it’s so good, it disappears in minutes! I first learned this recipe from my aunt, and it’s become a staple whenever we have guests or just want a little taste of home. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any fish fry. The magic lies in the marinade – a vibrant blend of onions, spices, and a touch of coconut that really penetrates the fish, making it incredibly tender and flavourful. It’s relatively quick to make, perfect for a weeknight dinner, and the results are seriously restaurant-worthy. Plus, the aroma while it’s frying? Unbeatable!

Ingredients

Here’s what you’ll need to create this Kerala delight:

• 6-9 Fish pieces (about 150-200g total)
• 1 Onion, whole (medium sized)
• 2 Green chilies
• 1 tbsp Ginger-Garlic paste
• 1 tbsp Red chili powder (adjust to your spice preference!)
• ?? tbsp Turmeric powder (about ½ tsp)
• ?? tbsp Black pepper powder (about ½ tsp)
• To taste Salt
• As needed Oil (for frying – about 150-200ml)
• 2-3 sprigs fresh Coriander leaves, for garnish

Ingredient Notes

Let’s talk about a few key ingredients to make this recipe shine:

• Kerala Spices: The combination of red chili powder, turmeric, and black pepper is classic Kerala cuisine. Don’t skimp on these – they’re what give this fry its signature flavour!
• Fish Type Variations: Traditionally, this recipe works beautifully with sardines (mathi), kingfish (seer fish), or pomfret. But honestly, you can use almost any firm white fish! Tilapia, cod, or even basa work well if you can’t find the traditional options.
• Onion Power: We’re using a whole onion in the marinade, which might seem like a lot, but it adds incredible sweetness and helps tenderize the fish.
• Green Chilies: I prefer using green chilies for a fresh heat, but you can adjust the quantity based on how spicy you like things.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the marinade. Roughly chop the onion slices, green chilies, and pop them into a grinder or food processor. Grind to a fine paste – you want it smooth, not chunky.
2. Now, in a bowl, mix the ground onion-chili paste with salt, red chili powder, turmeric powder, black pepper powder, 1 tablespoon of oil, and the ginger-garlic paste. Give it a good stir until everything is well combined.
3. Gently coat each fish piece with the marinade, making sure it gets into all the nooks and crannies.
4. Cover the bowl and refrigerate for at least 1 hour. I usually leave it for 2-3 hours for maximum flavour!
5. Heat oil in a pan over medium heat. You want enough oil for shallow or deep frying – about 1-2 inches deep.
6. Carefully add the marinated fish pieces to the hot oil in batches. Don’t overcrowd the pan, or the temperature will drop and the fish won’t get crispy.
7. Fry the fish for about 3-4 minutes per side, flipping occasionally, until golden brown and cooked through.
8. Transfer the fried fish to a paper towel-lined plate to drain any excess oil.
9. Garnish with fresh coriander leaves and serve immediately with a wedge of lemon.

Expert Tips

• Don’t Over-Marinate: While marinating is key, don’t leave the fish in the marinade for too long (overnight) as the acids can start to break down the fish.
• Hot Oil is Your Friend: Make sure the oil is hot before adding the fish. This ensures a crispy exterior.
• Batch Fry: Frying in batches prevents overcrowding and keeps the oil temperature consistent.
• Check for Doneness: The fish is cooked when it flakes easily with a fork.

Variations

This recipe is super versatile! Here are a few ways to switch things up:

• Vegan Fish Fry: My friend, who’s vegan, loves making this with banana blossom or jackfruit! Marinate them the same way and fry until golden. It’s surprisingly delicious.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustments: If you’re sensitive to spice, reduce the amount of green chilies and red chili powder. Or, if you like it really hot, add a pinch of cayenne pepper!
• Festival Adaptations: This fish fry is a popular dish during Onam and Christmas in Kerala. We often make a larger batch to share with family and friends during these celebrations.

Serving Suggestions

This Kerala fish fry is fantastic on its own as a snack or appetizer. But it also pairs beautifully with:

• Steamed rice
• Kerala-style sambar
• A simple coconut chutney
• A side of Kachumber salad (Indian cucumber and tomato salad)

Storage Instructions

Leftovers? (If there are any!) Store them in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or air fryer to regain some of the crispiness.

FAQs

Let’s answer some common questions:

• What type of fish is best for this fry? Sardines, kingfish, and pomfret are traditional choices, but any firm white fish will work well.
• Can I use a different type of chili? Absolutely! Bird’s eye chilies or even a pinch of chili flakes can be used instead of green chilies.
• How do I adjust the spice level? Reduce or increase the amount of green chilies and red chili powder to suit your taste.
• Can this be made in an Air Fryer? Yes! Preheat your air fryer to 200°C (390°F). Lightly spray the marinated fish with oil and air fry for 8-10 minutes, flipping halfway through.
• How can I tell when the fish is cooked through? The fish should flake easily with a fork and be opaque throughout.

Enjoy this little piece of Kerala sunshine! I hope you love it as much as my family does. Happy cooking!