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Crispy on the outside, tender and flaky on the inside. These fish steaks are coated in a bold, spicy Indian masala and shallow-fried to golden perfection. A perfect appetizer or side for any meal.
For 4 servings
Prepare the Fish
Create the Marinade Paste
Marinate the Fish
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Crispy on the outside, tender and flaky on the inside. These fish steaks are coated in a bold, spicy Indian masala and shallow-fried to golden perfection. A perfect appetizer or side for any meal.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 216.68 calories per serving with 31.45g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer or side.
Shallow Fry the Fish
Serve Hot
This recipe works well with other firm-fleshed fish like pomfret, seer fish (surmai), or even tilapia fillets.
For an extra crispy texture, you can add 1 tablespoon of semolina (rava/sooji) to the rice flour in the marinade.
Increase or decrease the Kashmiri red chilli powder to adjust the heat. For a different flavor profile, add a teaspoon of fish masala powder.
For a healthier version, bake the marinated fish in a preheated oven at 200°C (400°F) for 15-20 minutes, or air fry it at 190°C (375°F) for 12-15 minutes, flipping halfway.
Fish, especially fatty fish like kingfish, is an excellent source of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and supporting cardiovascular health.
Provides essential amino acids necessary for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The spices used, such as turmeric, ginger, and garlic, contain potent anti-inflammatory and antioxidant properties that can help strengthen the immune system.
A single piece of Indian Fish Fry (approximately 145g) contains around 230-250 calories. This is an estimate and can vary based on the type of fish and the amount of oil absorbed during frying.
It can be part of a balanced diet. Fish is an excellent source of lean protein and healthy omega-3 fatty acids. However, since it's shallow-fried, it contains more oil than baked or grilled fish. To make it healthier, use minimal oil or opt for baking or air frying as suggested in the variations.
Firm, white-fleshed fish are ideal as they hold their shape well during frying. Kingfish (Surmai), Pomfret, Seer Fish, and Mackerel are excellent choices. You can also use fillets of Tilapia, Cod, or Basa.
This usually happens for a few reasons: the fish was not patted completely dry, the marinade was too watery, the pan wasn't hot enough when you added the fish, or you flipped it too early. Ensure the fish is very dry and the marinade is a thick paste to prevent this.
You can marinate the fish up to 24 hours in advance and store it covered in the refrigerator. However, the fish fry is best enjoyed immediately after cooking to retain its signature crispiness. Reheating can make the coating soggy.