Crispy Fish Fry Recipe – Authentic Indian Spiced Fish

Last Updated on 2 months by Neha Deshmukh

Crispy Fish Fry Recipe – Authentic Indian Spiced Fish

Introduction

Oh, fish fry! Is there anything more satisfying than a perfectly crispy, flavourful piece of fish? This isn’t just any fish fry, though. This is the Indian-spiced version I grew up with – a family favourite that always disappears way too quickly. I first made this myself when I moved away from home and was craving a little taste of my childhood. It’s surprisingly easy to make, and the aroma while it’s cooking is just heavenly. You’ll be hooked, I promise!

Why You’ll Love This Recipe

This crispy fish fry is a winner for so many reasons. It’s quick – ready in under 45 minutes. The spice blend is vibrant and aromatic, giving the fish a wonderful depth of flavour. Plus, it’s a fantastic way to enjoy fish, even if you’re not a huge seafood fan. It’s crispy, flavourful, and utterly addictive!

Ingredients

Here’s what you’ll need to create this magic:

• 5-6 fish pieces (about 150-200g total)
• 1 teaspoon red chilli powder
• ?? teaspoon turmeric powder (about 1/2 tsp)
• 1 teaspoon cumin seeds powder
• 1 teaspoon coriander seeds powder
• As per taste salt
• 1 teaspoon ginger garlic paste
• 2-3 teaspoons water
• 3 tablespoons oil
• 3-4 lemon wedges, for serving
• 2 tablespoons fresh coriander leaves, chopped, for garnish
• Onion rings, as needed, for serving

Ingredient Notes

Let’s talk ingredients! Fresh fish is key here. I prefer using firm white fish like pomfret, basa, or tilapia. But feel free to experiment with your favourite.

Now, about that spice blend. Traditionally, Indian fish fries use a mix of spices. For a beautiful red colour, some people like to add a pinch of Kashmiri chilli powder – it’s milder in heat but adds a gorgeous hue. Ginger-garlic paste is the foundation of so many Indian dishes, and this is no exception. It adds a lovely warmth and depth. Don’t skimp on it! And always, always taste and adjust the salt – everyone’s preference is different.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those fish pieces a really good rinse. Then, rub them with salt and a pinch of turmeric. Let them sit for about 5 minutes, then rinse again. A little lemon juice can help get rid of any fishy smell if needed.
2. In a bowl, combine the red chilli powder, turmeric, cumin powder, coriander powder, salt, and ginger-garlic paste. Now, add water gradually – just a teaspoon at a time – and mix until you have a thick, smooth paste. You don’t want it too runny!
3. Now for the fun part: coat each fish piece evenly with that beautiful spice paste. Make sure every nook and cranny is covered. Let it marinate for 10-15 minutes. This is where the flavour really develops.
4. Heat the oil in a pan over medium heat. Once it’s hot, carefully place the marinated fish pieces in the pan. Fry for about 5 minutes per side. Flip them gently and continue cooking until they’re golden brown and crispy – about 10 minutes total per side, depending on the thickness of the fish.
5. Once cooked, take the fish out and place it on paper towels to drain any excess oil. Serve immediately!

Expert Tips

Want to take your fish fry to the next level? Here are a few tips:

• Extra Crispy Fish: For an even crispier coating, you can lightly dust the fish with rice flour after marinating.
• Preventing Sticking: Make sure the oil is hot enough before adding the fish. This will help prevent it from sticking to the pan.
• Checking for Doneness: The fish is cooked through when it flakes easily with a fork.
• Don’t overcrowd the pan: Fry in batches to maintain the oil temperature.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Fish Fry: My friend, Priya, loves making this with banana blossom or firm tofu instead of fish. It’s surprisingly delicious!
• Gluten-Free Adaptation: Just double-check that all your spices are certified gluten-free.
• Spice Level Adjustment: If you like it really spicy, use a hotter chili powder like cayenne pepper. Or, for a milder flavour, reduce the amount of chili powder.
• Festival Adaptations: In my family, we often make this during Diwali and other festivals. It’s a perfect accompaniment to a larger feast.

Serving Suggestions

Serve this crispy fish fry hot, with a generous squeeze of lemon juice. A sprinkle of fresh coriander leaves and some crunchy onion rings are a must! It’s fantastic with rice, roti, or even a simple salad. A side of mint chutney or tartar sauce also works beautifully.

Storage Instructions

Honestly, this is best enjoyed fresh. But if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. Reheat in a pan or oven to regain some of the crispiness.

FAQs

Let’s answer some common questions:

(1) What type of fish is best for fish fry?

Firm white fish like pomfret, basa, or tilapia work best. They hold their shape well during frying.

(2) How can I reduce the fishy smell during preparation?

Rinsing the fish with lemon juice or vinegar helps neutralize the smell.

(3) Can I bake the fish instead of frying?

Yes, you can! Preheat your oven to 200°C (400°F). Place the marinated fish on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until cooked through. It won’t be quite as crispy, but still delicious.

(4) What is the best way to marinate the fish for maximum flavour?

Marinating for at least 15-30 minutes allows the spices to penetrate the fish.

(5) How do I know when the fish is cooked through?

The fish should flake easily with a fork and be opaque throughout.

(6) Can I make the marinade ahead of time?

Absolutely! You can make the marinade a day or two in advance and store it in the refrigerator. This actually helps the flavours develop even further.