Indian Fish Fry

Instructions

1. 1

   Prepare the Fish

   • Rinse the fish steaks under cold water and pat them completely dry with paper towels. This step is crucial for a crispy result.
   • Using a sharp knife, make 2-3 shallow, diagonal slits on both sides of each fish steak. This allows the marinade to penetrate deeply.
2. 2

   Create the Marinade Paste

   • In a medium bowl, combine the ginger-garlic paste, Kashmiri red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, black pepper, fennel powder, rice flour, lemon juice, and salt.
   • Mix all the ingredients well. Add water, 1 teaspoon at a time, until you form a thick, smooth paste that is not runny. It should have the consistency of toothpaste.
3. 3

   Marinate the Fish

   • Generously apply the marinade paste over each fish steak, ensuring it gets into the slits you made.
   • Cover the bowl and let the fish marinate in the refrigerator for a minimum of 30 minutes. For best results and deeper flavor, marinate for up to 2 hours.
4. 4

   Shallow Fry the Fish

   • Heat the coconut oil in a wide, non-stick skillet or pan over medium heat. The oil should be hot enough to sizzle but not smoke.
   • If using, add the curry leaves to the hot oil. They will splutter and release a beautiful aroma.
   • Carefully place 2-3 marinated fish steaks in the pan, ensuring not to overcrowd it. Fry for 4-5 minutes on the first side, undisturbed, until the bottom is golden brown and crisp.
   • Gently flip the steaks using a spatula and cook for another 4-5 minutes on the other side until it is equally crisp and the fish is cooked through.
   • Repeat the process for the remaining fish steaks, adding a little more oil if the pan gets too dry.
5. 5

   Serve Hot

   • Once cooked, remove the fish from the pan and place on a wire rack to drain any excess oil, which helps maintain crispiness.
   • Serve immediately, garnished with fresh onion rings and lemon wedges. It pairs wonderfully with steamed rice and sambar or rasam.