Crispy Seer Fish Fry Recipe – Authentic Indian Spice Blend

Last Updated on 2 months by Neha Deshmukh

Crispy Seer Fish Fry Recipe – Authentic Indian Spice Blend

Hey everyone! If you’re anything like me, a perfectly crispy fish fry is pure comfort food. I remember my grandmother making this for special occasions, and the aroma would fill the entire house. Today, I’m sharing my go-to recipe for Crispy Seer Fish Fry – it’s incredibly flavorful, surprisingly easy, and always a crowd-pleaser. Get ready for a taste of authentic Indian flavors!

Why You’ll Love This Recipe

This Seer Fish Fry (also known as Vanjaram Fry) is a real winner. It’s quick to prepare, taking only about 10 minutes of prep time, and cooks up in under 20 minutes. The spice blend is what really makes it special – it’s a beautiful balance of flavors that’s not too spicy, but definitely packs a punch. Plus, the rice flour coating gives it an amazing crunch!

Ingredients

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

• 8 fish pieces (vanjaram/seer fish)
• 1 teaspoon ginger garlic paste
• 1 teaspoon turmeric powder
• 3 teaspoons red chili powder (adjust to your spice preference!)
• 2 teaspoons coriander powder
• 1 teaspoon lemon juice
• 2 tablespoons rice flour
• Salt to taste
• Oil for frying

Ingredient Notes

Let’s talk ingredients for a sec! A few little tips can make all the difference.

• Seer Fish/Vanjaram: This is my absolute favorite for frying. It’s firm, flaky, and holds up beautifully to the spices. If you can’t find seer fish, you can substitute it with kingfish (surmai) or pomfret – they work wonderfully too.
• Spice Blend – Regional Variations: Every family has their own secret spice blend! Feel free to adjust the red chili powder to your liking. Some people also add a pinch of garam masala or cumin powder for extra depth.
• Rice Flour as Coating: This is the key to the incredible crispiness. Don’t skip it! It creates a light, airy coating that gets beautifully golden brown when fried. You could use cornstarch as a substitute, but rice flour really is best.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, give your fish pieces a good clean and wash. Pat them completely dry with a paper towel – this is important for getting that crispy coating.
2. In a mixing bowl, combine the fish pieces with ginger garlic paste, turmeric powder, red chili powder, coriander powder, lemon juice, rice flour, and salt.
3. Now, get your hands in there! Gently massage the spice mixture into the fish, making sure each piece is evenly coated. Add a tiny sprinkle of water – just enough to help the marinade cling to the fish.
4. Cover the bowl and let the fish marinate in the refrigerator for at least 30 minutes. This allows the flavors to really meld together.
5. Heat oil in a pan or tawa over medium heat. You want enough oil for shallow frying – about 1/2 inch deep.
6. Carefully place the marinated fish pieces into the hot oil. Fry for about 4-5 minutes per side, until golden brown and crispy.
7. Remove the fried fish and place it on paper towels to drain any excess oil.

And that’s it! Seriously, it’s that easy.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan! Fry the fish in batches to ensure even cooking and maximum crispiness.
• Make sure the oil is hot enough before adding the fish. If it’s not, the fish will absorb too much oil and become soggy.
• A little lemon juice in the marinade helps to remove any fishy smell and keeps the fish nice and tender.

Variations

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

• Spice Level – Mild, Medium, Hot: Adjust the amount of red chili powder to suit your taste. For a milder fry, use just 1 teaspoon. For a fiery kick, go up to 4 or 5 teaspoons!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, thanks to the rice flour. Just double-check that your spice powders are also gluten-free.
• Regional Fish Options: As I mentioned before, feel free to experiment with different types of fish. Pomfret, kingfish, or even basa work well.
• Air Fryer Adaptation: For a healthier option, you can air fry the fish! Preheat your air fryer to 200°C (390°F). Lightly spray the fish with oil and air fry for 10-12 minutes, flipping halfway through.

Serving Suggestions

This Seer Fish Fry is best served hot and fresh! I love to enjoy it with:

• Lemon wedges for squeezing over the top
• Thinly sliced onion rings
• A cooling mint chutney (my personal favorite!)
• A side of fluffy rice or roti

Storage Instructions

Leftovers? Sure, they happen! Store any leftover fish fry in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or air fryer to restore some of the crispiness. (It won’t be quite as good as fresh, but still delicious!)

FAQs

Let’s answer some common questions:

• Is seer fish healthy? Seer fish is a good source of protein, omega-3 fatty acids, and essential nutrients. However, it can contain mercury, so it’s best to consume it in moderation.
• What is the best way to check if the fish is cooked through? The fish is cooked when it flakes easily with a fork and is opaque throughout.
• Can I use a different type of fish for this fry? Absolutely! Pomfret, kingfish, or basa are all great alternatives.
• How can I adjust the spice level of this recipe? Simply adjust the amount of red chili powder.
• What is the best chutney to serve with seer fish fry? Mint chutney is a classic pairing, but you can also try coconut chutney or a spicy tomato chutney.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!