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Crispy, pan-fried fish fillets coated in a fiery and aromatic Chettinad spice blend. This South Indian classic brings a burst of flavor from freshly ground spices, perfect as an appetizer or a main dish.
For 4 servings
Prepare the Chettinad Spice Powder
Create the Marinade Paste
Marinate the Fish
Crispy, pan-fried fish fillets coated in a fiery and aromatic Chettinad spice blend. This South Indian classic brings a burst of flavor from freshly ground spices, perfect as an appetizer or a main dish.
This chettinad recipe takes 60 minutes to prepare and yields 4 servings. At 265.16 calories per serving with 33.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
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Shallow Fry the Fish
Rest and Serve
This recipe works well with other firm-fleshed fish like pomfret, seer fish (surmai), or even boneless tilapia or cod fillets.
For a healthier version, bake the marinated fish at 200°C (400°F) for 15-20 minutes. You can also air fry it at 180°C (360°F) for 10-12 minutes, flipping halfway through.
Adjust the number of dried red chillies to control the heat. For a milder version, use Kashmiri red chillies which provide vibrant color without excessive heat.
For a tangier flavor profile, replace the lemon juice with 1 teaspoon of thick tamarind paste in the marinade.
Kingfish is an excellent source of omega-3 fatty acids, which are crucial for supporting brain health, reducing inflammation, and promoting a healthy heart.
Fish provides lean, high-quality protein that is essential for muscle repair, growth, and overall body function, helping you feel full and satisfied.
The authentic Chettinad spice blend includes ingredients like black pepper, cumin, and chillies, which contain compounds that can help boost metabolism and aid in digestion.
A single serving (one fish steak) of Chettinad Fish Fry contains approximately 210-240 calories. This is an estimate and can vary based on the type of fish and the amount of oil absorbed during frying.
It has both healthy and less healthy aspects. The fish itself is a great source of lean protein and omega-3 fatty acids. The spices offer anti-inflammatory benefits. However, since it is shallow-fried, it contains more fat and calories than baked or grilled fish. It can be enjoyed in moderation as part of a balanced diet.
This usually happens for a few reasons: 1) The fish was not patted completely dry. 2) The marinade was too thin or watery. 3) The fish was flipped too early before a firm crust could form. 4) The pan was overcrowded. Ensure the fish is dry and the paste is thick to prevent this.
It's very versatile. Serve it as an appetizer with onion rings and lemon wedges. As a main course, it pairs wonderfully with simple South Indian meals like sambar rice, rasam rice, or curd rice.
Absolutely! You can prepare a larger batch of the dry spice powder and store it in an airtight container at room temperature for up to a month. This makes preparing the dish much quicker next time.
Yes, you can use frozen fish. However, make sure it is thawed completely and then pat it extremely dry with paper towels to remove all excess moisture before applying the marinade.
This recipe goes great with these complete meals
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Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
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