Fried Fish Recipe | How To Make Fish Fry At Home | Fish Fry Masala

Wash 3 kg of fish thoroughly.

In a large bowl, add enough water to submerge the fish and mix in 1/3 cup of white vinegar. Dip the fish in this mixture for 3-4 minutes to eliminate any smell.

Drain the vinegar water and rinse each piece of fish under running water, then place them in a strainer to remove excess water.

Prepare the marinade by mixing 2 tablespoons of ginger-garlic paste, 4 tablespoons of green chili paste, and 4 tablespoons of mustard oil in a bowl.

Add 3 tablespoons of crushed coriander, 2-3 tablespoons of crushed red chili, 1-2 tablespoons of red chili powder, 2 tablespoons of crushed cumin, and 1 tablespoon of black pepper powder to the marinade.

Incorporate 2 tablespoons of dried fenugreek leaves and 1 tablespoon of chicken powder into the mixture. Adjust salt to taste, adding 2 tablespoons as needed.

Squeeze the juice of 2 lemons into the marinade and mix well.

Optionally, add food color to the marinade and mix again.

To enhance the flavor, add 3-4 tablespoons of tamarind pulp to the marinade and mix thoroughly.

Add 4 tablespoons of gram flour (besan) to the marinade to help bind the spices to the fish. If the marinade is too thick, add 1-2 tablespoons of water to adjust the consistency.

Coat each piece of fish with the marinade thoroughly, ensuring all sides are covered.

For best results, marinate the fish for several hours or overnight in the refrigerator to allow the flavors to penetrate.

Heat oil in a pan over medium heat for frying the fish. Avoid high heat to ensure the fish cooks through without burning on the outside.

Fry the fish for about 4-5 minutes on each side until golden brown and crispy. Check for color on one side before flipping to the other side.

Once cooked, remove the fish from the pan and place it on a plate to drain excess oil.

Equipment Needed

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