Seer Fish Fry Recipe – Coconut, Ginger & Green Chilli Marinated

Last Updated on 2 months by Neha Deshmukh

Seer Fish Fry Recipe – Coconut, Ginger & Green Chilli Marinated

Hey everyone! If you’re a seafood lover like me, you have to try this Seer Fish Fry. It’s a family favourite, and honestly, one of the first fish recipes I really mastered. The marinade is bursting with fresh flavours – coconut, ginger, and a good kick of green chilli – and the result is a beautifully crispy, flavourful fish that’s perfect for a quick weeknight dinner or a special occasion.

Why You’ll Love This Recipe

This Seer Fish Fry isn’t just delicious; it’s surprisingly easy to make! The marinade does most of the work, infusing the fish with incredible flavour. Plus, it cooks up super fast – perfect when you’re craving something tasty but don’t want to spend hours in the kitchen. It’s a real crowd-pleaser, and I guarantee you’ll be making this one again and again.

Ingredients

Here’s what you’ll need to make this amazing Seer Fish Fry:

• 0.5 kg Seer Fish Steaks (about 4 steaks)
• 3 tablespoons Fresh Shredded Coconut
• 10 Shallots
• 4 Garlic Cloves
• 0.5 inch Ginger
• 6 Green Chillies (adjust to your spice preference!)
• 2 sprigs Curry Leaves
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Black Pepper
• 1 teaspoon Salt
• 1 tablespoon Besan Flour (Gram Flour)
• 1 tablespoon Rice Flour
• Coconut or Peanut Oil, for frying

Ingredient Notes

Let’s talk ingredients for a sec! Using fresh shredded coconut really makes a difference here. It adds a sweetness and aroma you just can’t get from desiccated coconut.

Now, about the fish – Seer Fish (also known as Kingfish or Surmai) has a firm, meaty texture that holds up beautifully to frying. Different regions in India have their own favourite types of seer fish, so feel free to use what’s locally available and fresh.

And don’t underestimate the power of shallots! They have a milder, more delicate flavour than onions, which is traditional in South Indian cooking and really complements the other spices. If you absolutely have to substitute, use a small red onion, but shallots are definitely worth seeking out.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re making the marinade. In a blender or food processor, grind the coconut, shallots, garlic, ginger, green chillies, curry leaves, turmeric powder, black pepper, and salt into a coarse paste. Don’t add too much water – you want a thick paste, not a smoothie!
2. In a bowl, mix the besan flour and rice flour together. This is going to be our coating.
3. Now, generously apply the masala paste to each seer fish steak, making sure it’s well coated. Let it marinate for at least 20 minutes. This is where all the flavour magic happens!
4. Heat coconut or peanut oil in a pan over medium-high heat. You want the oil to be hot – almost smoking. This is key to getting that crispy exterior.
5. Carefully place the marinated fish steaks into the hot oil. Fry for about 1.5-2 minutes per side, until golden brown and crispy.
6. Remove the fish from the pan and drain on paper towels to remove any excess oil. Serve immediately with a squeeze of fresh lemon juice.

Expert Tips

• Don’t overcrowd the pan! Fry the fish in batches to ensure it cooks evenly and stays crispy.
• 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 squeeze of lemon juice right before serving brightens up all the flavours.

Variations

• Vegan Adaptation: Use plant-based fish alternatives like banana blossom or firm tofu. Marinate and fry as directed.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your besan flour to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level: Adjust the number of green chillies to your liking. If you’re sensitive to spice, start with 2-3. My family loves a good kick, so I usually go for 6!
• Festival Adaptations: This Seer Fish Fry is a fantastic addition to a festive Onam or Vishu Sadya (traditional South Indian feasts). It adds a lovely seafood element to the spread.

Serving Suggestions

This Seer Fish Fry is amazing on its own, but it’s even better with some sides! I love serving it with:

• Steamed Rice
• Coconut Chutney
• A simple Cucumber Raita
• A side of Kerala-style Vegetable Curry

Storage Instructions

This is best enjoyed fresh, but if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Reheat in a pan or oven to restore some of the crispiness.

FAQs

What type of oil is best for frying seer fish?

Coconut oil or peanut oil are traditional choices and impart a lovely flavour. You can also use vegetable oil, but the flavour won’t be quite as authentic.

Can I use frozen coconut for this recipe?

While fresh is best, you can use frozen shredded coconut in a pinch. Just make sure to thaw it completely and squeeze out any excess moisture before using.

How do I know when the seer fish is cooked through?

The fish should be opaque and flake easily with a fork. Avoid overcooking, as it can become dry.

What is a good substitute for seer fish if it’s unavailable?

Kingfish, Pomfret, or even firm white fish like Cod or Halibut can be used as substitutes.

Can this marinade be made ahead of time?

Absolutely! You can make the marinade up to a day in advance and store it in the refrigerator. This actually allows the flavours to develop even further.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I’m always happy to hear from you.