Kerala Masala Fish Fry - South Indian, crispy, spicy, shallow-fried fish fry.
Why this recipe works
1. The masala or spices will stick to the fish and create a crispy coating.
2. It's pretty easy to make, with readily available pantry ingredients
This fish fry is crispy and spicy on the outside and flaky on the inside—a perfect accompaniment to a south indian meal.
Fish fry, along with a quick air fryer tandori chicken, is the protein of choice in our house. Sometimes, when we are feeling especially indulgent, I make shammi kebabs too.
I was first introduced to it 15 years back, at my in-laws' house. It's served with every dinner and lunch. Sometimes, there are two different fish kinds, along with a prawn curry and a chicken curry.
So it's only natural that I have nagged anyone and everyone to get a perfect fish fry recipe.This one is my husband's grandma's recipe. Fish fry is also called meen varuthathu in Kerala.
Ingredients for Kerala Fish Fry
Here are the simple ingredients you need to make this delicious recipe
Fish
To make this dish, you need a fish that has a central bone and very little bones other than that. It should be cut in flat steaks as you can see in the picture.
In India, you can get this at any fish store. I usually use fish like Kingfish, also called surmai, seer fish, and vanjaram in Malayalam. You can also use steaks of pomfret- black or white. Whole fish like mackerel and pomfret will work, too but you need a little experience with flat fish first.
Outside India, you get frozen king fish steaks, tilapia and snapper. I have used halibut and barramundi too.
Make sure you pat them dry so the marinade doesn't get diluted.
I also make a vegetarian version of kerala fish fry with raw banana and aubergine.
Flour
Yes, flour is the secret to your masala marinade sticking to the fish. You can use all-purpose flour (maida) or corn flour, too.
Spices
- Ground Chili Powder- The fish fry appears almost red because of Kashmiri chili powder. Any other kinds of chili powder will make the fish too spicy. If that's your jam, then go for it.
- Turmeric - This is used more for purifying the fish than for taste.
- Ground Coriander Seeds - This is a staple in Indian cuisine. I usually buy seeds and grind them into a coarse powder.
- Oil for frying - Traditionally, coconut oil is used to fry fish. You can use any neutral oil instead.
- Curry leaves
- Lemon - You can use vinegar or tamarind pulp here too.
See the recipe card for quantities.
How to make Kerala fish fry
Wash your fish and pat it dry so no water sticks to it. If using frozen fish, thaw it completely before applying the marinade.
Step 1: Make the Marinade
Chop the curry leaves finely. Mix everything except the fish and oil together. Add one tablespoon of water to make it into a thick paste.
Step 2: Marinate the fish
Using gentle hands, coat the fish with masala paste.
Let it marinate for 15 -20 minutes at least. The longer the fish marinates in the masala, the better it will taste. For the best results, I recommend marinating the fish for 12 hours in the refrigerator.
If I am meal prepping, I wrap each fish piece in plastic wrap and freeze it. I take out one at a time and fry them with my dinners.
Step 3: Fry the fish
I only shallow-fry the fish. You can use a nonstick or a well-seasoned cast-iron pan.
First, heat the pan. Add oil and let it heat through. This is important. Otherwise, the fish will stick to the bottom of the pan.
If needed, slather the marinade on the fish again. Place the fish gently in the oil.
Cook until the fish leaves the pan and turns brown. This takes a bit of practice, and I find that a thin spatula or a turner works to see the color of the fish. Repeat for the rest of the fish.
Once done, add more oil to the pan, fry curry leaves and sliced shallots till crispy, and then top the fried fish with it.
You could also air fry the fish for a healthier version.
Variations
You could give this recipe so many different delicious twists-
- Spicy Green fish fry- Instead of red chilly powder, grind one green chili with fresh coriander leaves. Proceed with the recipe as it is.
- Rawa fry-Skip the rice flour and marinate the fish with the rest of the ingredients. Before frying the fish, gently press semolina (rawa) into it. Fry as per the recipe instructions.
Storage
If you don't eat the fried fish in a couple of hours, the leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
Freezer- Instead of storing cooked fish, I usually freeze individual pieces marinated fish. Just thaw and fry as per the instructions.
Reheat- To reheat cold fish fry, you can either microwave it or heat it in a pan.
Serving Masala Fish fry
In India, Fish fry is served as a side dish or an appetizer.
- Low Carb Meal - I usually serve this with my house vegetable soup and green coriander chutney as a healthy dinner.
- Everyday Indian Meal- Serve this with soft rice and dal.Maybe a stir-fried vegetable or potatoes. or serve with curd rice.
- South Indian feast- The way my mother-in-law serves it- Kerala style chicken curry, soft rice, potato fry, pappadam, stir-fried ladies finger. Sometimes a chicken 65 or a kerala style roast chicken is also added.
Kerala masala fish fry
Ingredients
- ½ kg King fish fillet 5-6 fillets, depending on the size of the fish
- ¼ cup Coconut oil for shallow frying
Marinade
- 2 Tablespoon Rice flour
- 1 Tablespoon Ground Coriander seeds
- 1 Tablespoon Red Kashmiri chili powder
- 2 Tablespoon Ginger Garlic paste
- 20 Curry leaves divided
- 1 Lime
- ½ teaspoon Salt as per taste
Instructions
- Chop half of the curry leaves finely.
- In a large bowl, mix toghether the marinade ingredients - chopped curry leaves, turmeric, ground chili powder, ground coriander seeds, salt, lime and ginger garlic paste.
- Add 1 -2 tablespoon water to make it into a thick paste. Taste and adjust the salt, chili and lime if needed. We are looking ofr toothpast consistency
- Wash the fish. Pat it dry with a kitchen towel. Add the cleaned fish to the marinade.Gently apply the marinate to both sides of the fish.
- Marinate for 15 minutes minimum. It's best to marinate for 12 hours in the refrigerator. Check notes for freezing.
- Heat a cast iron or non stick pan. Once hot, add 2 tablespoon oil and let it heat through.
- On low heat, gently place the fish and cook for 3-4 minutes per side. Flip using a broad spatula or fish turner. Cook the other side.
- Repeat with rest of the fish.Add more oil if needed.
- In the leftover hot oil, add the rest of the curry leaves.Fry till they turn crispy amd top tje fish fry with it.
Notes
Tricks and tips
- Taste the marinade before you add the fish. Adjust the salt and spice level.
- The fish is cooked if it turns bright, opaque white inside. The ideal texture of the fish when cooked just right is flaky. Fish can overcook easily so be hands-on while frying the fish.
- Keep the heat medium and not smoking hot.
- In between frying two steaks, you might need to sprinkle some water on the tawa and wipe the charred bits.
- Use a dosa turner or a fish turner whose edge is sharp like a knife to flip the fish.
Meal Prep
I usually portion the fish, place it in smaller containers or zip lock bags. This way, I can take out the amount I need, without disturbing the rest of the fish. The smaller quantity of fish will also thaw faster.Substitutes
Fish- You can use any fish using the same recipe. Larger, thicker fish fillets take more time to cook. You can also use cuttlefish or shrimp, too. For a vegetarian option use raw banana slices or eggplant. Coriander powder - You can use garam masala or cumin masala too. Ground Chili- This recipe is medium spicy, and we use Kashmiri chili powder. You can choose to use a spicier chili powder as per your taste. Ginger Garlic paste- Use storebought or homemade. Curry leaves- You can skip them if you can't find curry leaves. Dry curry leaves or curry leaves powder are good substitutes, too. Lime Juice - Replace with lemon juice or vinegar Oil - Traditionally coconut oil is used but you can use groundnut oil too.Nutrition
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timoghna says
Deliciously satisfying! The flavors of the Kerala masala and the tender, succulent fish created an unforgettable dining experience