Crispy Fish Fry Recipe – Besan & Ajwain Spiced Indian Fish

Last Updated on 2 months by Neha Deshmukh

Crispy Fish Fry Recipe – Besan & Ajwain Spiced Indian 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 one’s special. It’s the recipe I’ve been tweaking for years, inspired by the street food stalls back home and perfected in my own kitchen. The secret? A generous dose of ajwain and a beautifully spiced besan coating. Trust me, you’ll be hooked!

Why You’ll Love This Recipe

This Crispy Fish Fry is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s packed with flavour – the spices create a wonderful aromatic experience. And it’s seriously addictive – one piece definitely isn’t enough. Plus, it’s a fantastic way to enjoy fish, whether you’re a seasoned seafood lover or just starting to explore.

Ingredients

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

• 300 grams fish (firm white fish like basa, cod, or tilapia work well)
• 1 teaspoon ginger garlic paste
• 0.25 teaspoon ajwain (carom seeds)
• 0.33 teaspoon salt
• 0.75 teaspoon red chili powder
• 0.5 teaspoon kasuri methi (dried fenugreek leaves)
• 0.75 teaspoon garam masala
• 0.5 teaspoon amchur powder (dried mango powder)
• 2 tablespoons curd or water
• 1 teaspoon lemon juice
• 3 tablespoons besan (gram flour)
• 0.25 teaspoon turmeric powder
• 2 tablespoons oil

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Besan (Gram Flour): This is the star of the coating! It gives the fish that lovely golden-brown colour and incredible crispiness. Make sure yours is fresh for the best results.
• Ajwain (Carom Seeds): Don’t skip these! They add a unique, slightly peppery flavour and aid digestion. My grandmother always said a little ajwain is good for the tummy!
• Kasuri Methi (Dried Fenugreek Leaves): These add a beautiful aroma and a subtle, slightly bitter flavour that balances the spices perfectly. Crush them between your palms before adding to release their fragrance.
• Amchur Powder (Dried Mango Powder): This adds a lovely tanginess that cuts through the richness of the fish. It’s a key ingredient in many North Indian dishes.
• Regional Fish Variations: Feel free to experiment with different types of fish! In coastal regions, you’ll often find this made with pomfret or kingfish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse your fish pieces and gently pat them dry with paper towels. This helps the marinade stick.
2. In a bowl, combine the ginger-garlic paste, ajwain, salt, red chili powder, kasuri methi, garam masala, amchur powder, curd (or water), and lemon juice. Mix well to form a marinade.
3. Now, coat each fish piece evenly with the marinade. Make sure every nook and cranny is covered!
4. Let the fish sit for about 10 minutes. This allows the flavours to really penetrate the fish.
5. For Deep Frying: Heat oil in a pan over medium-high heat. Carefully lower the marinated fish into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels to remove excess oil.
6. For Tawa Fry: Dry-roast the besan in a pan until it becomes fragrant. This is a game changer for extra crispiness! Heat oil in a pan, add the remaining ajwain, and fry the marinated fish on medium heat for 4-5 minutes per side.
7. Sprinkle the roasted besan over the fish during the final minute of cooking for an extra crispy coating.

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.
• For a lighter fry, use a neutral oil like sunflower or canola oil.
• Make sure the oil is hot enough before adding the fish. Otherwise, it will absorb too much oil and become soggy.

Variations

• Vegan Adaptation: Swap the curd for plant-based yogurt (like soy or cashew yogurt) for a delicious vegan version.
• Spice Level Adjustments: If you like it extra spicy, add a pinch of cayenne pepper or increase the amount of red chili powder. My friend, Priya, always adds a chopped green chili to the marinade!
• Tawa Fry vs. Deep Fry: I love the tawa fry for a slightly healthier option, but deep frying definitely gives you that extra crunch.
• Festival Adaptations: Fish fry is a popular dish during festivals like Durga Puja and Makar Sankranti in many parts of India.

Serving Suggestions

Serve your Crispy Fish Fry immediately while it’s still hot and crispy! A squeeze of fresh lemon juice and a side of mint chutney are a must. It also pairs beautifully with a simple salad or some fluffy rice.

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.

FAQs

1. What type of fish is best for fish fry? Firm white fish like basa, cod, tilapia, or pomfret work best. They hold their shape well during frying.
2. Can I marinate the fish for longer than 10 minutes? Yes, you can! Marinating for up to 30 minutes will allow the flavours to develop even further. But don’t go much longer, as the lemon juice can start to break down the fish.
3. How do I achieve extra crispy fish fry? Dry-roasting the besan is key! Also, make sure the fish is patted dry before marinating and the oil is hot enough before frying.
4. What is ajwain and can I substitute it? Ajwain is a spice with a slightly peppery, thyme-like flavour. If you can’t find it, you can substitute with a pinch of caraway seeds, but the flavour won’t be quite the same.
5. Can this recipe be made in an air fryer? Absolutely! Preheat your air fryer to 200°C (390°F). Lightly spray the fish with oil and air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.