Indian Fried Fish Recipe (Kerala Fish Fry)

Indian fried fish recipe with ginger, garlic and spices. Flaky fish pan-fried to golden perfection in a super flavourful recipe.

Indian fried fish recipe with onions and cilantro.

When most people think of indian food, their minds jump to rich curries brimming with warm spices.  But there’s another, lighter side to Indian food in the coastal south, where fresh ingredients predominate and spicy fish, sautéed veggies, and light lentil curries are on constant meal rotation.

My mother-in-law made this for us on her recent visit.  Her version is extra spicy, mine is tempered down a bit (but if you like to breathe smoke, feel free to use more cayenne!).

This masala fish fry marinade is packed with flavour – ginger, garlic, and lime or lemon juice, plus turmeric powder and fiery red chili powder (or cayenne).

If you are intimidated by cooking fish, this is a great place to start. It’s a super flavourful, versatile recipe.

Many people get swallowed up by all the varieties offered at the market, and don’t know what to buy or where to start.  

The thing is, it’s pretty easy to swap one fish for another, so just buy a pound of whatever fillets are the freshest and grab your skillet for a spicy fish fry.

Indian fried fish served with limes, cilantro and onions on the side.

My favourite thing about pan frying fish is that it cooks so quickly – like, 5 minutes in the pan and dinner is on the table.

Excellent for busy weeknights, but tasty enough to star at a dinner party.

You’re right; let me correct that and focus solely on incorporating the additional keywords appropriately into the Variations and Substitutions section without altering the original recipe’s integrity.

Here’s What You Need

For this Indian Fried Fish Recipe, a flavorful dish awaits. Let’s break it down.

Ingredients

Starting with the essentials makes all the difference. Here’s what each brings to the table:

  • Minced garlic adds a sharp, aromatic base.
  • Minced ginger introduces a warm, spicy kick. Feel free to swap in ginger-garlic paste if that’s what you have on hand.
  • Lime (juiced and wedges) brings a zesty freshness.
  • Kosher salt enhances all the flavors.
  • Red Chilli Powder or Cayenne adds a spicy heat.
  • Turmeric gives a subtle earthiness and color.
  • Fish fillets or steaks serve as the star, absorbing all the spices.
  • Coconut or vegetable oil is key for frying, adding its own flavor or keeping it neutral.

Variations and Substitutions

This recipe has many versions all over India. Feel free to tweak it based on what you have or prefer. Here are some ideas:

  • Garam masala powder, coriander powder and/or cumin can be mixed with or replace some of the fish marination spices for a different flavor.
  • Curry leaves can be added for a distinct, aromatic touch. Heat the oil in your skillet and add a few curry leaves to it before adding the fish. As the leaves sizzle, they’ll release their flavor into the oil, which then gets absorbed by the fish, adding another layer of taste.
  • Chickpea flour (aka gram flour or besan) or rice flour works well if you’re looking for a gluten-free coating.
  • Black pepper powder can be added for a more complex heat.
  • Coriander leaves or Fenugreek leaves could add a lovely aroma if sprinkled over the finished dish.
  • Chaat masala sprinkle on the fish after cooking for a tangy twist.

Grab these Tools

The right tools make this recipe a breeze. Here’s what you’ll need:

  • A small bowl to mix the spice paste.
  • A heavy skillet, preferably cast iron, for even heating and perfect frying.
  • Measuring spoons to accurately add your spices and seasonings.
  • A spatula for safely flipping the fish in the pan.

With these ingredients, variations, and tools, you’re all set to create a delicious Indian Fried Fish dish, tailored just to your taste.

Marinating the fish in spices for indian fried fish recipe.

How to Make Indian Fried Fish: An Easy Guide

Diving into this Indian Fried Fish recipe is a journey of flavors you won’t want to miss. It’s simple, quick, and delicious.

Prep the Spice Paste

Start by mixing your spices. Combine minced garlic, ginger, lime juice, kosher salt, cayenne, and turmeric in a bowl. This paste is where all the magic starts. It’s the heart of the dish.

Marinate the Fish

Rub that spice paste all over your fish fillets or steaks. Make sure every inch is covered. Then, let it sit. You can leave it at room temperature for 30 minutes or in the fridge for up to 2 hours. This step is crucial for flavor.

Get Frying

Heat your skillet until it’s really hot. Add coconut or vegetable oil and wait for it to shimmer. The oil heat is important for a golden crust and a tender inside.

This is when you add your fish. Cook it without moving it at first. After a few minutes, flip it over.

Serve It Up

Once it’s cooked, it’s time to enjoy. Transfer fish to a plate with paper towel to drain excess oil.

Serve your fish with extra lime wedges on the side. The zesty lime adds a fresh kick to the spicy fish. It’s a simple touch that makes a big difference.

This guide is your ticket to a fantastic Indian Fried Fish meal. Follow these steps, and you’re in for a treat.

Indian Fried Fish Side Dish Ideas

I serve mine with raw onion, cilantro, limes and rice, with a Kerala-style sauteed vegetable on the side – I follow this recipe for Indian cabbage with coconut using cabbage and/or carrots or whatever is in my crisper drawer, really.

My father-in-law’s Indian yogurt cucumber salad is also perfect.

Serve with my mother-in-law’s easy basmati rice recipe, or your favorite Indian flatbreads (like roti, chapati, butter naan, or paratha).

My Indian Husband’s Other Favorite Recipes

Put some of Adarsh’s favs on your list to try.

Indian fried fish recipe

Indian Fried Fish Recipe (Kerala Fish Fry)

Prep Time 10 minutes
Cook Time 5 minutes
Servings 4
Dinner
Indian
Keyword fried fish recipe indian, Indian fish fry, Indian fried fish, indian fried fish recipe, Kerala fish fry

Ingredients
 
 

  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • ½ lime juiced, plus lime wedges for serving
  • 1 ½ tsp kosher salt
  • ½ tsp cayenne
  • ¼ tsp turmeric
  • 1 lb fish fillets or steaks I typically use tilipia or cod, but really, most any fish would work
  • ¼ cup coconut or vegetable oil

Instructions
 

  • Combine garlic, ginger, lime juice, salt and spices in a small bowl.  Pat fish dry then rub spice paste all over it.  Let stand 30 minutes at room temperature (or up to 2 hours in the refrigerator).
  • Preheat a heavy skillet (preferably cast iron) over high heat.  Add oil to hot pan. When oil is shimmering hot, carefully slide in half of the fish. Let cook undisturbed until fish lifts easily and top of the fish is turning opaque at the edges, 2-3 minutes. Carefully flip and finish cooking on the other side until fish is just opaque at the centre and flakes easily with a fork, 1-2 minutes more.
  • Serve with lime wedges.

Nutrition

Calories: 239kcalCarbohydrates: 2gProtein: 23gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 57mgSodium: 932mgPotassium: 372mgFiber: 0.4gSugar: 0.2gVitamin A: 108IUVitamin C: 3mgCalcium: 19mgIron: 1mg
Keyword fried fish recipe indian, Indian fish fry, Indian fried fish, indian fried fish recipe, Kerala fish fry

Last Updated on March 11, 2024 by Jennifer Pallian BSc, RD

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Shane Antony
Shane Antony
2 years ago

4 stars
Looks good. My only comment is that we traditionally cook this with fish with its skin on. Butter fish is one of the recommended fishes. Enjoy!

Jacquie Donovan
Jacquie Donovan
4 years ago

5 stars
Thank you for a great recipe. I was wondering what to do with fish, bored with my usual and googled fish, turmeric and up popped your recipe which led me to cook Madhur Jaffrey’s spiced potatoes and cabbage with peas to go with it. Great meal, Indian fish and chips.! I am not going back to mash and peas with plain fried fish.

Liz
Liz
4 years ago

4 stars
This was tasty! I realize it’s not a new post, but I just found it today when I was in the mood for crispy, spicy fish in a hurry. Cooking instructions were spot-on and the flavors were delicious–though I cut the salt and would cut even further next time. I served it on top of fresh baby spinach .- the heat & residual oil from the fish wilted the greens just the right amount– with steamed yams on the side. Thanks for a delicious recipe!

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