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Crispy, pan-fried fish steaks coated in a fiery and tangy Hyderabadi masala. This popular appetizer is packed with bold flavors from ginger, garlic, and classic Indian spices, making for a perfect starter or side dish.
For 4 servings
Prepare the Fish
Prepare the Marinade
Marinate the Fish
Coat the Fish for Frying
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Crispy, pan-fried fish steaks coated in a fiery and tangy Hyderabadi masala. This popular appetizer is packed with bold flavors from ginger, garlic, and classic Indian spices, making for a perfect starter or side dish.
This hyderabadi recipe takes 60 minutes to prepare and yields 4 servings. At 275.55 calories per serving with 32.63g of protein, it's a moderately challenging recipe perfect for appetizer or side_dish or dinner.
Shallow Fry the Fish
Drain and Serve
For a different texture, you can use fine semolina (rava) instead of or mixed with the rice flour for an even crispier coating.
Add 1 tablespoon of finely chopped mint leaves and a few crushed curry leaves to the marinade for a fresh, aromatic flavor.
For a healthier version, preheat your air fryer to 200°C (400°F). Lightly spray the coated fish with oil and air fry for 10-12 minutes, flipping halfway, until golden and cooked through.
Fish is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Fatty fish like kingfish are packed with omega-3 fatty acids, which are known to support heart health by reducing inflammation, lowering blood pressure, and improving cholesterol levels.
The omega-3 fatty acids, particularly DHA, found in fish are crucial for brain development and function. Regular consumption may help improve memory and reduce the risk of cognitive decline.
This recipe uses spices like turmeric, which contains curcumin, a powerful anti-inflammatory and antioxidant compound that helps combat oxidative stress in the body.
Firm, white-fleshed fish works best. Kingfish (Surmai) is traditional, but you can also use pomfret, tilapia, cod, or sea bass. The key is to use steaks or thick fillets that won't fall apart during frying.
This usually happens for two reasons. First, the fish was not patted completely dry before marinating. Moisture prevents the masala from adhering. Second, the oil might not have been hot enough, or you may have flipped the fish too early before a crust formed.
You can marinate the fish for up to 4 hours in the refrigerator. However, fish fry is best enjoyed immediately after cooking to retain its crispiness. Reheating can make it soggy.
While fish itself is very healthy, rich in protein and omega-3 fatty acids, this dish is shallow-fried, which adds extra calories and fat. It's healthier than deep-frying. For a lower-calorie option, you can bake or air-fry the marinated fish.
One serving (approximately 2 pieces or 185g) contains around 350-400 calories, depending on the type of fish and the amount of oil absorbed during frying.
You can, but the flours are essential for creating the signature crispy crust. Rice flour provides crispiness, while besan (chickpea flour) adds a nutty flavor and helps the coating bind.