Kerala Meen Fry

Instructions

1. 1

   Prepare the Fish (5 minutes)

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

   Create Marinade and Coat Fish (10 minutes prep + 30 minutes marination)

   • In a non-reactive bowl, combine the Kashmiri red chili powder, turmeric powder, black pepper powder, ginger-garlic paste, rice flour, and salt.
   • Add the lemon juice and 1-2 tablespoons of water, mixing thoroughly to form a thick, smooth paste that can easily coat the fish.
   • Generously rub this marinade paste all over each fish steak, ensuring it gets into the slits you made.
   • Let the fish marinate for at least 30 minutes at room temperature. For a deeper flavor, you can marinate it for up to 2 hours in the refrigerator.
3. 3

   Shallow Fry the Fish (10 minutes)

   • Heat the coconut oil in a wide, heavy-bottomed skillet or pan over medium heat. The oil should be hot but not smoking.
   • Carefully place the marinated fish steaks in the hot oil in a single layer. Avoid overcrowding the pan; fry in batches if necessary to maintain the oil temperature.
   • Scatter the curry leaves into the oil around the fish. They will crackle and infuse the oil with their distinct aroma.
   • Fry the fish on the first side for 4-5 minutes, undisturbed, until a deep golden-brown crust forms.
   • Gently flip the steaks using a spatula and cook for another 3-4 minutes on the other side until it is cooked through and equally crispy.
   • The fish is done when it flakes easily with a fork. Remove from the pan and place on a wire rack to drain excess oil.
   • Serve hot, garnished with fresh onion rings and lemon wedges.