Masala fish fry is also known as spicy fish fry recipe or South Indian fish fry. It is a flavourful seafood dish which is made by coating fresh fish in a blend of aromatic spices and shallow frying it to golden perfection. This dish is often prepared with coconut oil and curry leaves for an authentic touch.

This Indian style fish fry is famous dish which is made in many regional cuisines especially in Kerala, Tamilnadu and Andhra. This fish fry is served as a side dish or appetizer.

Masala Fish Fry Recipe

I should admit, even though I am not a big fan of sea food, i love fried fish. They are crispy and spicy and tangy and frankly they are not too fishy. I have many many varieties of fried fish recipe in this blog, this is my addition to the fried fish collection.

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About Masala fish fry
Ingredients
Step by Step Pictures
Hacks
Expert tips
Variations
FAQ
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About Masala fish fry

Masala fish fry is a staple in many Indian coastal households for its bold flavours and simple preparation. This masala fish fry goes good with steamed rice, fish curry or tangy rasam for a complete meal.

This dish is loved for its versatility. This spicy seafood dish can be made with a variety of fish such as pomfret, seer. Which makes a perfect choice for both everyday meals and festive occasions.

Why this recipe work?

This dish uses basic ingredients and it can be prepared by easy steps. Which makes it beginner friendly.
This fish fry is loved by everyone for its crunchy exterior yet moist and tender inside.
Masala fish fry works well with variety of fresh fishes and even frozen fish types.
This dish pairs with many dishes like rice, dal, biriyani or even with rasam rice.

Why I love this recipe - Masala fish fry is great for special occasions. It look and taste is impressive enough for festive menus. Spicy fish fry pairs with both Indian and continental sides. It tastes just as good with salad as it does with rice. This recipe works with different cooking methods. It can be shallow fried, air fried or even grilled.

Ingredients

Fish: This is the star of the dish. It provides a fresh, tender and flaky base that absorbs spices beautifully.

Coconut oil: It adds a rich, authentic coastal flavour and enhances crispiness during frying.

Curry leaves: This gives distinct aroma and earthy taste that complements seafood.

Spice Powders : I used chilli powder, Kashmiri chilli powder, garam masala and turmeric powder.

Ginger garlic paste: This gives a aromatic punch that balances the fishy smell.

Lemon juice: It adds tanginess, gives richness and tenderises the fish

Step by Step Pictures

Take your ingredients

You can use any fish..i happened to use some mackeral

make deep slashes over them

Now take your marinating ingredients
You will need chilli pdr, kashmiri chilli pdr, turmeric pdr,
garam masala, ginger garlic paste, lemon juice & salt

First mix all of them except the lemon

squeeze in some lemon juice

add very little water

now it is a thick paste

apply the marination in the slashes

rub it all over the fish

apply it inside the fish as well

apply the marination inside the fish as well

once you have rubbed the marination all over it

this is my hubby's trick, if you have some sunlight falling inside your kitchen,just place the fish on it. Let it sit in the sunlight for 30 mins or so.

Now the marination has gone deep into the fish

heat some coconut oil in a pan

place fish over it

cover the pan with a lid and cook for 7 to 8 mins

now the fish must be cooked

flip over and cook on other side

now both the side is done

sprinkle lots of curry leaves over the fish

mix well

serve

Hacks

Make small slits on the fish to let the marinade penetrate deeper.
Dry the fish well. Pat dry with a tissue to help the masala stick better
Mix a little rice flour or rava into the marinade for an extra crispy crust.
Fry the fish on medium heat. It prevents the outside from burning while the inside cooks through.
Flip the fish only once. It helps to keep the coating intact and the fish juicy.
Try air frying for an healthier option. It still delivers a crisp texture.

Expert tips

Choose fresh and firm fish. It holds its shape better during frying and tastes sweeter.
Use a heavy bottomed pan. It prevents sticking and ensures even cooking.
Control oil temperature. Too hot oil will burn the masala, too low will make the fish oily.
Avoid overcrowding the pan to maintain crispness. Cook the fish in batches.
Serve immediately after cooking. The crisp texture is best enjoyed fresh from the pan.

Variations

Curry leaves fish fry: It is a south indian style fish fry where fresh curry leaves are infused in hot oil . It gives the fish a fragrant, earthy aroma and a uniquely crisp coating. The leaves blend beautifully with the spices for an authentic coastal touch.

Tuna fish fry: This dish is made by firm tuna steaks marinated in bold spices, then pan fried for a meaty and flavorful dish. It's dense texture holds marinades well which makes it perfect for spice lovers.

Nethili fish fry: A crispy anchovy fry famous in Tamilnadu and kerala, where tiny fish are marinated in a fiery spice mix and fried until crunchy. Which makes it a perfect snacks or side dish.

Lemon pepper fried fish: This dish combines tangy lemon juice and freshly cracked black pepper for a light and zesty twist. This recipe balances bright citrus with a gentle peppery heat.

Chinese pan fried fish: It features fish fillets seasoned with soy sauce, goner and garlic then pan fried until golden. It often served with a light soy based glaze for a savory and umami rich flavour.

FAQ

Which fish is best for masala fish fry?

Firm and fleshy varieties like kingfish, seer fish , pomfret or tilapia work best as they hold shape during frying.

Can I make this recipe without coconut oil?

Yes you can. Use vegetable oil, sunflower oil. But coconut oil gives an authentic coastal flavour.

How long should I marinate the fish?

Marinate at least 30 mins for the spices to infuse well. But 2-4 hours in the fridge gives deeper flavour.

Can I make masala fish fry in an airtight fryer?

Yes. Air frying with a light oil coating gives a healthier version whole keeping it crisp.

How do I keep the fish from breaking while frying?

Use a wide flat spatula. Avoid frequent flipping and fry on medium heat for even cooking.

Can I prepare this recipe ahead of time?

Yes you can marinate the fish ahead and refrigerate. The. Fry just before serving for the freshest taste.

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If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.

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