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Spicy, crispy, and incredibly flavorful, this Andhra-style king fish fry is a true delight. Thick steaks of fish are coated in a fiery masala paste and shallow-fried to golden perfection. A perfect appetizer or side dish for any meal.
For 4 servings
Prepare the Fish: Rinse the king fish steaks under cold water. Pat them completely dry with paper towels. This step is crucial for ensuring the masala adheres well and the fish becomes crispy.
Create the Masala Paste: In a mixing bowl, combine ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, black pepper powder, rice flour, lemon juice, and salt. Add water, one tablespoon at a time, and mix until you have a thick, smooth paste that can easily coat the fish.
Marinate the Fish: Apply the masala paste generously over each fish steak, ensuring all sides are evenly coated. Let it marinate for at least 30 minutes at room temperature. For a more intense flavor, you can marinate it in the refrigerator for up to 2 hours.
Shallow Fry: Heat oil in a wide, non-stick skillet or pan over medium heat. To test if the oil is ready, drop a pinch of the masala; it should sizzle immediately. Add the curry leaves and slit green chillies to the hot oil and let them crackle for a few seconds.
Cook the Fish: Carefully place the marinated fish steaks in the pan in a single layer, avoiding overcrowding. Fry for 4-5 minutes on the first side until a golden-brown, crisp crust forms. Gently flip the steaks and cook for another 4-5 minutes on the other side until the fish is cooked through and flakes easily.
Serve: Once cooked, transfer the fish fry to a wire rack to drain excess oil. Serve hot, garnished with onion rings and lemon wedges, alongside steamed rice and sambar.
Spicy, crispy, and incredibly flavorful, this Andhra-style king fish fry is a true delight. Thick steaks of fish are coated in a fiery masala paste and shallow-fried to golden perfection. A perfect appetizer or side dish for any meal.
This andhra recipe takes 30 minutes to prepare and yields 4 servings. At 266.16 calories per serving with 32.04g of protein, it's a moderately challenging recipe perfect for appetizer or side or lunch or dinner.
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For a lower-calorie option, bake the marinated fish at 200°C (400°F) for 15-20 minutes, or cook it in an air fryer at 180°C (350°F) for 12-15 minutes, flipping halfway through.
This masala works well with other firm-fleshed fish like pomfret, seer fish (surmai), or even boneless tilapia or cod fillets.
Add 1-2 tablespoons of fine semolina (rava) or cornstarch to the marinade for an even crunchier crust.
Reduce the amount of red chilli powder to 1 teaspoon and use a milder variety like Kashmiri red chilli powder for color without excessive heat.
King fish is packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This fish is a great source of Omega-3 fatty acids, known to support heart health by reducing inflammation and improving cholesterol levels, as well as boosting brain function.
The spices used, such as red chilli powder and black pepper, contain compounds like capsaicin and piperine which can help to slightly boost metabolism and aid in digestion.
A single serving of Andhra King Fish Fry (around 160g) contains approximately 280-350 calories, depending on the amount of oil absorbed during frying.
It can be part of a healthy diet in moderation. The fish itself is rich in protein and omega-3s. However, since it's shallow-fried, it contains more fat and calories than baked or grilled fish. To make it healthier, you can pan-fry with minimal oil or use an air fryer.
The key is to pat the fish completely dry before applying the marinade, make a thick (not watery) masala paste, and avoid flipping the fish too frequently while it's cooking. Letting a crust form on one side before flipping helps the coating stay intact.
Yes, absolutely. Preheat your air fryer to 180°C (350°F). Place the marinated fish in the basket in a single layer, spray lightly with oil, and air fry for 12-15 minutes, flipping halfway through, until cooked and crispy.
King fish (Vanjaram) is traditional and ideal because its firm texture holds up well. Other great options include Seer fish (Surmai), Pomfret, or any firm white fish fillets like Tilapia or Cod.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm it in a pan or an air fryer for a few minutes to regain some of its crispiness. Avoid using a microwave as it will make the fish soggy.
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