Kerala Fish Fry
Kerala Fish Fry is a traditional South Indian delicacy, featuring fresh fish marinated in a flavorful blend of spices and fried to a crispy, golden perfection. This dish is known for its spicy, tangy profile and is often enjoyed as a snack or side.
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Ingredients
- 500 gramsFresh fish fillets (preferably kingfish, pomfret or sardines)
- 1 teaspoonTurmeric powder
- 2 teaspoonsRed chili powder
- 1 teaspoonBlack pepper powder
- 1 tablespoonGinger-garlic paste
- 2 tablespoonsLemon juice
- 1 teaspoonSalt
or to taste
- 3 tablespoonsRice flour
for crispy coating
- 10 leavesCurry leaves
optional, finely chopped for garnish
- 200 mlOil
for deep frying (preferably coconut oil)
Instructions
Clean the fish fillets thoroughly and pat them dry using kitchen paper towels.
In a large bowl, combine turmeric powder, red chili powder, black pepper powder, ginger-garlic paste, lemon juice, and salt to form a smooth marinade.
Add the fish fillets to the marinade and gently coat each piece evenly. Let it marinate for at least 30 minutes in the refrigerator to absorb the flavors.
After marination, sprinkle rice flour evenly on the fish pieces. The rice flour helps achieve a crispy texture when fried.
Heat oil in a deep frying pan over medium heat. To test if the oil is ready, drop a small pinch of rice flour; it should sizzle immediately.
Carefully slide the fish pieces into the hot oil and fry them in batches to avoid overcrowding.
Fry the fish for 3-4 minutes on each side until the pieces turn golden brown and are cooked through.
Use a slotted spoon to remove the fried fish and drain on paper towels to remove excess oil.
If using, sprinkle finely chopped curry leaves on the fish immediately after frying for added aroma and flavor.
Serve hot as a snack or with steamed rice and a side of lemon wedges.
