How to make fish fry

 Introduction:

Fish fry is one of those seafood dishes that loved across the globe. Every coastal region has its own special version of fish fry in south india it is usually made spicy with lots of masala, in bengal mustard based flavors are used, while in north india a more simple yet crispy style popular. Internationally too, fish fry has its own charm whether it is the classic english fish and chips or Mediterranean lemon garlic fish, every culture has a unique touch to this dish. 

This recipe is perfect for all kinds of occasions. Whether it is a snack party in the evening, a family dinner, or a special weekend meal, crispy fried fish always please everyone. The best part is that you can use both freshwater fish (like rohu, catla, tilapia) or saltwater fish (like pomfret, seer fish, basa) each one tastes different but equally delicious. 
The most striking feature of a good fish fry is that it remains crispy and golden brown on the outside while the inside stays soft, juicy, and tender. Every bite bursts with flavor as the spices blend beautifully with the natural taste of the fish. The tanginess of lemon juice and the aroma of garlic make it even more tempting. Another big advantage is that this dish is quick and simple it requires only a few common kitchen ingredients. 
From a health perspective, fish fry is also a good choice. Fish is rich in protein, omega 3 fatty acids, and essential vitamins. If you shallow fry instead of deep frying, it becomes a lighter and healthier meal option as well.

Ingredients:

• 500g fish fillets ( boneless or with  bones, like  rohu, pomfret, basa, or tilapia )

• 1 tablespoon lemon juice 

• 1 tablespoon ginger-garlic paste 

•  1 teaspoon red chilli  powder 

• 1 teaspoon turmeric powder 

• 1 teaspoon coriander powder 

• 1/2 teaspoon black pepper powder 

• 1/2 teaspoon garam masala

• salt to taste 

• 2 tablespoon rice flour  or corn flour (for crispiness)

• 2 tablespoon gram flour ( besan)

• 1 egg (optional  for extra binding)

• chopped coriander or curry leaves (optional)

• Oil for shallow or deep frying 

Preparation steps:

1. Clean the fish:

start by rinsing the fish fillets well under cold water. If your fish has small bones, carefully check and remove them. Once cleaned, pat the fillets dry using a kitchen towel or tissue paper. This step is very important because excess water prevents marinade from sticking properly and can also cause spluttering while frying. Once dried, your fish is ready for marination. 

2. Prepare the marinade:

In a large mixing bowl, add lemon juice, ginger garlic paste, red chili powder, turmeric powder, coriander powder, black pepper powder, garam masala, and salt. Next add rice flour and gram flour to the mixture. These flours are the secret to a crispy and crunchy coating. 

For extra binding and crispiness, crack in an egg and whisk it well into the marinade. Now coat each fish fillt evenly with this spice mixture. Make sure the masala sticks nicely to the fish, as this will help form crispy crust during frying. 

3. Rest the fish: 

Allow the marinated fish to rest for at least 30 minutes. This step is crucial as it allows the flavors to seep deep into the fish. If possible, refrigerate the marinated fish for 1 to 2 hours the longer it marinates, the richer and more flavorful it becomes. 

4. Heat the oil:

Heat oil in a frying pan or kadai. For a healthier version, use Less oil and shallow fry the fish in a nonstick pan. For a restaurant style crunchy texture, go for deep frying with more oil.  Keep the flame on heat while heating the oil. A simple way to check if the oil is ready: drop a tiny bit of the marinade into the. If it immediately rises to surface and sizzles, the oil is at the right temperature.

 
5. Fry the fish:

Gently slide the marinated fillets into the hot oil. Do not overcrowd the pan fry 3 to 4 pieces at a time. Cook each side for about 3 to 4 minutes heat until golden brown and crispy. Use a spatula carefully while flipping so that the coating does not come off.

Once fried, place the fish on a plate lined with tissue paper to absorb any excess oil.

Tips:

• Using rice flour or corn flour makes the fish extra crispy. 

• For spicier fish, increase red chilli powder or add green chilli paste tothe marinade. 

• If  using frozen fish, thaw completely and pat dry before marination.

Conclusion:

Fish fry is a simple, quick, and flavor packed seafood dish that easily finds its place in every meal. Its crispy outer layer and juicy inside make it a crowd favorite. With just handful of spices and some flour, you can recreate a restaurant style crispy fish at home. If you are a seafood lover, this recipe is a must try whether you shallow fry or deep fry, serve it with chutney, lemon wedges or alongside rice, this dish promises a mouthwatering experience that everyone will enjoy. 

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