Crispy Fish Fry Recipe | Masala Fish Fry Recipe | Marinate and Freeze for Winters

fish fillets

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based alternative, while chicken is often less expensive.

ginger-garlic paste

🥗Healthier: fresh ginger and garlic

💰Cheaper: none

Fresh ingredients offer more flavor without added preservatives.

rice flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is nutritious and gluten-free.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds a similar acidity, while vinegar is often more affordable.

Clean 1 kilogram of fish thoroughly in an open container to remove strong odor and blood.

Add 1/4 cup of white vinegar and 1 tablespoon of salt to the fish, rubbing it in well. Let it sit for at least 1 hour to eliminate the fishy smell.

After an hour, rinse the fish thoroughly with water to remove vinegar and salt, then place it in a sieve for half an hour to drain excess water.

In a pan, dry roast 2 tablespoons of whole coriander seeds, 1 tablespoon of whole cumin seeds, and 1 teaspoon of celery seeds over medium to low flame for 3-4 minutes until aromatic. Avoid high heat to prevent bitterness.

Once roasted, let the spices cool, then coarsely grind them.

Add 1/2 teaspoon chaat masala, 1/2 teaspoon garam masala powder, 1 teaspoon red chili powder, 1/2 teaspoon turmeric, and 1 teaspoon salt to the ground spices. Mix well.

Add 1 teaspoon dry-roasted and crushed kasuri methi to the spice mixture and set aside.

In an open container, add 1 tablespoon of garlic and ginger paste to the cleaned fish, then apply the entire spice mixture. Mix thoroughly, ensuring the spices adhere well to the fish.

Cover the fish and marinate for 1 hour to allow flavors to penetrate.

Prepare the gram flour mixture by adding 1/2 cup of roasted gram flour, 1/2 teaspoon salt, and a pinch of orange food coloring in a bowl. Gradually add water to achieve a consistency that is neither too thin nor too thick.

After marination, pour the gram flour mixture over the fish and mix thoroughly to coat each piece.

Heat oil for frying, ensuring it is hot enough before adding the fish. Avoid cold oil to prevent the coating from peeling off.

Carefully place the fish in the hot oil, pouring hot oil over the fish to help the coating adhere. Do not disturb immediately to avoid peeling off the coating.

Fry the fish until golden and crispy, turning occasionally to ensure even cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens