Crispy Fish Fry Recipe – Indian Style with Spicy Masala

Last Updated on 4 months by Neha Deshmukh

Crispy Fish Fry Recipe – Indian Style with Spicy Masala

Hey everyone! If you’re anything like me, you absolutely love a good fish fry. There’s just something so satisfying about that perfectly crispy exterior giving way to flaky, tender fish. This Indian-style crispy fish fry is a family favourite – it’s packed with flavour, surprisingly easy to make, and always a crowd-pleaser. I first made this for a get-together with friends, and it disappeared within minutes! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your average fish fry. We’re taking things up a notch with a vibrant, aromatic masala that truly elevates the dish. It’s crispy, spicy, and utterly delicious. Plus, it’s ready in under an hour – perfect for a weeknight dinner or a weekend treat. You’ll love how the marinade tenderizes the fish while ensuring maximum crispiness when fried.

Ingredients

Here’s what you’ll need to make this amazing fish fry:

• 6-7 boneless fish pieces
• 1 teaspoon red chili powder (adjust to your spice preference!)
• 1 teaspoon turmeric powder
• 1 teaspoon black pepper powder
• 1 teaspoon ginger garlic paste
• 2 teaspoons corn flour
• 2 teaspoons all-purpose flour (maida)
• 3 tablespoons beaten egg
• 1 teaspoon lemon extract
• 5-6 vertically slit green chillies
• 1 tablespoon finely chopped garlic
• 6-7 fresh curry leaves
• 2 tablespoons thick yogurt
• 2 tablespoons freshly chopped coriander leaves

Ingredient Notes

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

• Fish: Traditionally, you’d use firm white fish like basa, pomfret, or tilapia. But honestly, cod or haddock work beautifully too!
• Chili Powder: I like to use Kashmiri chili powder for its vibrant colour and mild heat. You can mix it with regular chili powder for a spicier kick.
• Maida & Corn Flour: This combo is key for that incredible crispiness. Maida helps bind, while corn flour creates a light, airy coating. Don’t skip them!
• Yogurt: Use thick, full-fat yogurt for the best results. It adds a lovely tang and helps tenderize the fish.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash and thoroughly dry your fish pieces. Patting them dry is super important for getting that crispy coating.
2. In a bowl, create a marinade with salt, red chili powder, turmeric powder, black pepper powder, ginger-garlic paste, corn flour, maida, beaten egg, and lemon extract.
3. Add the fish pieces to the marinade and make sure they’re well coated. Then, pop it in the fridge for about 30 minutes. This lets the flavours meld and the fish get nice and tender.
4. While the fish marinates, heat up some oil in a deep pan. You want enough oil for the fish to swim!
5. Carefully fry the marinated fish until it’s golden brown and crispy. Don’t overcrowd the pan – work in batches if needed.
6. Once fried, drain the fish on absorbent paper to remove any excess oil.
7. Now for the masala! In a separate pan, heat a little oil. Add the slit green chilies, chopped garlic, and curry leaves. Sauté for about 30 seconds until fragrant.
8. Add the red chili powder, cumin, coriander, garam masala, black pepper, and salt. Stir well.
9. Add the yogurt and food colour (if using) and stir on low heat until everything is combined.
10. Gently add the fried fish to the masala and toss to coat evenly.
11. Garnish with freshly chopped coriander leaves.

And that’s it! Your crispy fish fry is ready to be devoured.

Expert Tips

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

• Extra Crispy Fish: Double fry the fish! Fry it once at a lower temperature, then again at a higher temperature for extra crispiness.
• Preventing Sticking: Make sure the oil is hot enough before adding the fish. Also, don’t move the fish around too much while it’s frying.
• Spice Level: Start with less chili powder and add more to taste. Remember, you can always add spice, but it’s hard to take it away!

Variations

This recipe is super versatile. Here are a few ways to customize it:

• Vegan Adaptation: Swap the egg for a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and use plant-based yogurt.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of maida.
• Spice Level Adjustment: For mild, reduce the chili powder to ½ teaspoon. For hot, add a pinch of cayenne pepper.
• Regional Variations: My friend’s mom, who’s from the Goan coast, adds a splash of vinegar to the marinade for a tangy twist. North Indian styles often include a touch of ajwain (carom seeds) for digestion.

Serving Suggestions

This fish fry is amazing on its own as a starter. But it also pairs beautifully with:

• Steaming hot rice
• Warm roti or naan
• A side of mint chutney or tamarind chutney
• A simple onion and lemon salad

Storage Instructions

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

FAQs

Got questions? I’ve got answers!

1. What type of fish is best for fish fry?
Firm white fish like basa, pomfret, or tilapia are ideal.

2. Can I marinate the fish for longer than 30 minutes?
Yes, you can! But don’t marinate for more than a couple of hours, as the lemon juice can start to break down the fish.

3. How do I prevent the fish from sticking to the pan while frying?
Make sure the oil is hot enough and don’t overcrowd the pan.

4. What is the best way to adjust the spice level of this recipe?
Start with less chili powder and add more to taste.

5. Can this fish fry be made in an air fryer?
Absolutely! Air fry at 200°C (390°F) for about 10-12 minutes, flipping halfway through.

6. What is the purpose of adding maida/corn flour to the marinade?
They create a light, crispy coating that helps the fish stay crunchy.

Enjoy making this delicious crispy fish fry! Let me know how it turns out in the comments below. Happy cooking!