Hyderabadi Fish Fry

Name: Hyderabadi Fish Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 400 g fish fillet (firm fish, cut into medium pieces); 2 tbsp ginger-garlic paste; 1 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 2 tbsp lemon juice; 2 tbsp rice flour; 0.5 tsp salt; 2 tbsp oil; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(38)

TASTE SCORE

9/10

Spiced fish fillets marinated with ginger, garlic, chili, and lemon, then pan-fried until crisp outside and juicy inside. This Hyderabadi favorite brings bold heat and tangy flavor in a simple, home-style way.

PREP

15m

COOK

15m

SERVES

100 G

199 cal

SERVINGS

METHOD · 6 STEPS

prep
Prep the fish.
Wash the fish fillets gently and pat them completely dry. Cut into medium pieces so they cook evenly in the pan.
mix · ~3 min
Make the marinade.
1.Add ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, lemon juice, rice flour, and salt to a bowl.
2.Mix into a thick paste.
3.Coat the fish pieces well on all sides with the marinade.
rest · ~15 min
Rest the fish.
Set the marinated fish aside for 15 minutes so the spices and lemon soak in well.
TIPPatting the fish dry helps the marinade cling better and gives a crisper finish.
fry · ~8 min
Pan-fry the fish.
1.Heat oil in a wide pan over medium heat.
2.Place the fish pieces in a single layer without crowding the pan.
3.Cook for 3 to 4 minutes on the first side until the crust looks deep red and crisp.
4.Turn carefully and cook the other side for 3 to 4 minutes until the fish is cooked through.
TIPUse medium heat so the coating cooks evenly without burning before the fish is done.
garnish
Garnish with coriander leaves.
serve
Serve hot.
Serve the Hyderabadi Fish Fry hot while the outside is crisp and the inside is still juicy.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the fillets very dry before marinating, or the rice flour coating will turn patchy instead of crisp.
2
Keep the marinade thick and clingy; if it loosens from fish moisture, add a little extra rice flour.
3
Rest the coated fish only about 15 minutes, since too much lemon can start to firm up the surface.
4
Use a wide pan and leave space between pieces so the fish fries instead of steaming.
5
Do not flip early; wait until the underside looks deep red and releases easily from the pan.
6
Choose firm fish like seer fish, tilapia, or basa so the pieces hold together during turning.
7
Serve immediately after frying, because the rice-flour crust softens as the fish sits.