A super easy and quick Indian fish fry recipe. It has very few ingredients but is packed with flavor. It makes for a great appetizer, serve this with mint chutney and salad. Its great for parties too as you can easily adjust the amounts for a bigger group.
I ate this fish fry for the first time at a friends place and could not believe that a recipe so simple could pack so much flavor! I immediately knew that this is going to be my go to fish fry recipe. Thank you Prashanth! 🙂
I have been making this recipe ever since and have had many friends try it. I can vouch for its deliciousness since it turned one of my vegetarian friends into a pescatarian (momentarily). Lol.
Anyways, give this recipe a try and let me know how it turned out for you.
p.s. Don’t forget the beer!
- 4 white fish fillets (grouper, tilapia,cod etc) cut into half
- 1 tablespoon red chilli powder
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 cup rava (sooji, semolina)
- Salt to taste
- Vegetable oil for shallow frying
- Chaat masala to taste (optional)
- In a mortar and pestle start by pounding a small piece of ginger and 3-4 cloves of garlic if using whole and make a paste. (if using ginger and garlic paste, add it to a bowl to make the marinade).
- Then add the red chilli powder, coriander and cumin powder, olive oil, lime juice and salt to the paste. Mix well to make the marinade.
- Wash and dry the fish fillets. Make sure the fish is completely dry, you can use paper towel to dry the fish. Smear the marinade evenly on both sides of the fish fillet.
- Leave it to marinate for 15-20 minutes.
- In a plate take the sooji, flatten it and take the fish pieces and coat evenly. Try to take off the excess rava as it’s best to have a thin coating on the fish. Coat all the pieces and keep them on a plate.
- In a nonstick pan, add enough oil to shallow fry the fish, on medium flame fry the fish for 2-3 minutes on each side. The frying time will depend on the thickness of the fillet. Be careful not to burn the rava or overcook the fish. You’re looking for a golden brown color on each side.
- Once the fish is fully cooked and looks crispy take it out on a plate lined with paper towel to soak the excess oil.
- Serve with some pickled onions and mint chutney. Enjoy!