Catla Fish Fry Recipe – Ginger Garlic Marinade & Besan Coating

Last Updated on 2 months by Neha Deshmukh

Catla Fish Fry Recipe – Ginger Garlic Marinade & Besan Coating

Introduction

Oh, fish fry! Is there anything more comforting? This Catla Fish Fry is a family favourite, and honestly, it’s one of the first things I learned to make properly in my kitchen. The aroma of ginger and garlic sizzling in oil… it just takes me right back to my grandmother’s kitchen. It’s crispy, flavourful, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any fish fry. The marinade is the star here – a vibrant blend of ginger, garlic, and spices that really penetrates the fish. Then, the coating of gram flour (besan) gives it that incredible crunch we all crave. Plus, it’s ready in under 30 minutes (plus marinating time, of course!). It’s perfect for a quick weeknight dinner or a festive gathering.

Ingredients

Here’s what you’ll need to make this delicious Catla Fish Fry:

• 1 kilogram Catla Fish Steaks
• 2 Country Garlic pods
• 2 inch Ginger
• 2 tablespoon Red Chilli Powder
• 1 teaspoon Turmeric Powder
• 0.5 teaspoon Black Pepper Powder
• 1 teaspoon Garam Masala Powder
• 1.5 teaspoon Salt
• 2 tablespoon Gram Flour (Besan)
• 2 tablespoon Corn Flour
• 1 teaspoon Coconut Oil
• 1.5 tablespoon Plain Vinegar
• 1 Egg

Ingredient Notes

Let’s talk ingredients – a few tips to make sure everything turns out perfectly!

Catla Fish: Choosing Freshness & Sustainability

Catla is a lovely freshwater fish, known for its mild flavour and firm texture. When buying, look for bright, clear eyes and firm flesh that springs back when touched. If possible, source your fish from sustainable fisheries.

Country Garlic: Aromatic & Flavorful – Regional Variations

Country garlic (desi lehsun) is smaller and more potent than the regular garlic you find in supermarkets. It has a wonderful aroma and adds a unique flavour. If you can’t find it, you can substitute with 4-5 regular garlic cloves, but the flavour won’t be quite the same. It’s commonly used in South Indian cooking.

Ginger: Fresh vs. Dried – Impact on Taste

Always use fresh ginger for the best flavour! Dried ginger powder just doesn’t compare. Peel and roughly chop the ginger before making the paste.

Red Chilli Powder: Spice Level & Types

I use Kashmiri red chilli powder for colour and mild heat. You can adjust the amount depending on your spice preference. If you like it really spicy, add a pinch of cayenne pepper!

Gram Flour (Besan): The Key to a Crispy Coating

Gram flour is essential for that signature crispy coating. Don’t skip it! It’s made from ground chickpeas and is a staple in Indian cuisine.

Coconut Oil: Traditional South Indian Flavor

Coconut oil adds a lovely subtle flavour that complements the fish beautifully. You can substitute with vegetable oil if you prefer, but coconut oil is traditional.

Step-By-Step Instructions

Alright, let’s get frying!

1. First, we need to make the marinade. Crush the ginger and garlic into a paste using a mortar and pestle – this really releases the flavours. If you don’t have one, a food processor works too, but the mortar and pestle gives it a lovely texture.
2. Add the red chilli powder, turmeric powder, black pepper powder, garam masala powder, salt, gram flour, corn flour, coconut oil, plain vinegar, and egg to the ginger-garlic paste. Mix everything together to form a thick, smooth paste.
3. Now, coat the fish steaks evenly with the marinade. Make sure every nook and cranny is covered!
4. Refrigerate the marinated fish for at least 1-4 hours. This allows the flavours to really absorb into the fish. I usually leave it for a good 3-4 hours, or even overnight if I have time.
5. Heat oil in a deep pan over medium-high heat. You’ll know it’s ready when a tiny piece of batter sizzles immediately when dropped in.
6. Carefully place the marinated fish steaks into the hot oil. Fry for about 2 minutes per side, until golden brown and crispy.
7. Remove the fish from the oil and drain on paper towels to remove any excess oil.

Expert Tips

A few little secrets to make your Catla Fish Fry the best it can be!

Achieving the Perfect Crispy Coating

The key is to make sure the fish is well-coated with the marinade and the oil is hot enough. Don’t overcrowd the pan, or the oil temperature will drop and the fish won’t get crispy.

Marination Time: Balancing Flavor & Tenderness

While 1-4 hours is good, don’t marinate for too long, or the fish might become mushy.

Oil Temperature: Ensuring Even Cooking

Maintaining the right oil temperature is crucial. If it’s too low, the fish will absorb too much oil. If it’s too high, it will burn on the outside before cooking through.

Variations

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

Vegan Catla Fish Fry (Using Plant-Based Alternatives)

Substitute the fish with firm tofu or banana blossoms. Adjust the marination time as needed.

Gluten-Free Catla Fish Fry (Alternative Flour Blend)

Replace the gram flour with a gluten-free flour blend (rice flour, potato starch, and tapioca starch work well).

Spice Level Adjustment: Mild, Medium, or Hot

Adjust the amount of red chilli powder to your liking. A pinch of cayenne pepper will really kick up the heat!

Festival Adaptations: Serving Catla Fish Fry During Special Occasions

During festivals, I sometimes add a squeeze of lemon juice and a sprinkle of chopped coriander leaves for extra freshness.

Serving Suggestions

Serve immediately while hot to maintain that lovely crisp texture. It’s fantastic with a side of lemon wedges, tartar sauce, and a simple salad. Rice and dal are also classic accompaniments.

Storage Instructions

Fish fry is best enjoyed fresh! However, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. Reheat in a preheated oven or air fryer to restore some of the crispness.

FAQs

Got questions? I’ve got answers!

What is the best type of fish to use for fish fry?

Catla is great, but you can also use other firm white fish like basa, tilapia, or cod.

Can I use a different oil for frying? What are the alternatives?

Yes, you can! Vegetable oil, sunflower oil, or peanut oil are all good alternatives to coconut oil.

How do I know if the oil is hot enough for frying?

Drop a tiny piece of the marinade into the oil. If it sizzles immediately, the oil is ready.

Can I marinate the fish overnight?

You can, but be careful not to over-marinate, as it can make the fish mushy.

What is ‘Country Garlic’ and where can I find it?

Country garlic (desi lehsun) is a smaller, more potent variety of garlic. You might find it at Indian grocery stores or farmers’ markets.

How can I make the fish fry extra crispy?

Make sure the fish is well-coated with the marinade, the oil is hot enough, and don’t overcrowd the pan. A little cornflour in the marinade also helps!