Crispy Fish Fry Recipe – Authentic Indian Spiced Fish Recipe

Last Updated on 3 months by Neha Deshmukh

Crispy Fish Fry Recipe – Authentic Indian Spiced Fish Recipe

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 in minutes. I first made this myself when I moved away from home and desperately missed my mom’s cooking. It took a few tries to get it just right, but now I’m excited to share my version with you! It’s a little bit spicy, a little bit tangy, and completely addictive.

Why You’ll Love This Recipe

This Crispy Fish Fry is a winner for so many reasons! It’s relatively quick to make – perfect for a weeknight dinner. The marinade is packed with flavour, and the frying process creates a wonderfully crunchy exterior. Plus, it’s a fantastic way to enjoy fish, even if you’re not usually a huge seafood fan. Trust me on this one!

Ingredients

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

• 500 grams boneless fish (I prefer firm white fish like basa or tilapia)
• Salt to taste
• 0.5 teaspoon red chili powder (adjust to your spice preference!)
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon coriander seeds powder
• 0.25 teaspoon black pepper powder
• 0.5 teaspoon ginger garlic paste
• 0.5 teaspoon lemon extract
• 1 teaspoon chickpea flour (besan)
• 1 teaspoon all-purpose flour (maida)
• 1 teaspoon thick yogurt
• 0.25 teaspoon dried fenugreek (kasoori methi)
• A pinch of red food color (optional, for a vibrant colour)
• Oil as needed for deep frying

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Kasoori Methi: This dried fenugreek leaf adds a unique, slightly bitter aroma that’s so characteristic of Indian cooking. Don’t skip it if you can help it!
• Besan (Chickpea Flour): Besan gives the fish a lovely texture and helps the spices adhere. It’s a staple in Indian marinades.
• Spice Levels: Feel free to adjust the red chili powder to your liking. Some families in India prefer a milder flavour, while others like to turn up the heat! Regional variations are huge.
• Fish Choice: While I love basa or tilapia, you can use any firm white fish. Cod, haddock, or even sole would work well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the fish pieces with salt, a squeeze of lemon extract, and a pinch of turmeric powder. This helps remove any fishy smell and keeps the fish firm. Rinse thoroughly under running water and drain well.
2. Now, in a mixing bowl, combine the fish with all the spices: salt, red chili powder, turmeric, coriander powder, black pepper, ginger-garlic paste, lemon extract, chickpea flour, all-purpose flour, yogurt, and kasoori methi.
3. Mix everything really well, making sure the fish is evenly coated in the marinade. If you’re using it, add a tiny pinch of red food color for a beautiful reddish hue.
4. Cover the bowl and refrigerate for at least 20 minutes. This allows the flavours to meld together.
5. Heat oil in a deep pan over medium-high heat. Carefully add the marinated fish pieces, being careful not to overcrowd the pan.
6. Fry for 5-8 minutes, turning occasionally, until the fish is golden brown and crispy.
7. Remove the fried fish and place it on a paper towel-lined plate to drain any excess oil.

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy fish.
• Make sure the oil is hot enough before adding the fish. You can test it by dropping a tiny piece of the marinade into the oil – it should sizzle immediately.
• For extra crispy fish, double fry it! Fry for 2-3 minutes, remove, let the oil temperature come back up, and then fry again for another 2-3 minutes.

Variations

• Gluten-Free: Swap the all-purpose flour for rice flour for a gluten-free version. It works beautifully!
• Spice It Up (or Down): My friend, Priya, loves to add a pinch of cayenne pepper for extra heat. My dad prefers to reduce the chili powder for a milder flavour. Adjust to your preference!
• Festive Appetizer: This fish fry is amazing as a party appetizer. Serve with a mint-coriander chutney for dipping.

Serving Suggestions

Serve this Crispy Fish Fry hot, with a side of sliced onions, lemon wedges, and fresh coriander leaves. It’s delicious with rice, roti, or even a simple salad. A cool raita (yogurt dip) also complements the spice perfectly.

Storage Instructions

Leftovers can be stored 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. (Microwaving will make it a bit soggy, unfortunately.)

FAQs

• Is this fish fry best with a specific type of fish? While basa or tilapia are great, any firm white fish will work.
• Can I marinate the fish for longer than 20 minutes? Yes, you can! Marinating for up to a few hours will deepen the flavour. Just don’t marinate for too long, as the yogurt can start to break down the fish.
• How can I make this fish fry healthier? You can try air frying instead of deep frying, or baking it in the oven. It won’t be quite as crispy, but it will be a healthier option.
• What is Kasoori Methi and can I substitute it? Kasoori Methi is dried fenugreek leaves. If you can’t find it, you can try substituting with a pinch of dried oregano, but the flavour won’t be quite the same.
• Can I bake this fish instead of frying? Absolutely! 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 and golden brown.