Everyday KitchenSearch all recipes

Indian · Dinner

Fish fry

Non-vegEasy

Diet: Non-veg · High-protein

Coat firm fish with chili, turmeric and rice flour, then shallow-fry it. Dry the fish well so the coating sticks.

Prep
15 min
Cook
12 min
Soak, marinate, rise or chill
20 min
Total
47 min
Servings
4
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of fish fry
Representative photograph of fish fry. Photo credit and licence
0 of 4 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Fish

Frying

Equipment

Frying pan; bowl; wide spatula; rack; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Marinate · About 20 min

  1. Pat fish dry. Mix 600 g firm fish fillets, cut into 4 portions, 20 ml lemon juice, 15 g ginger-garlic paste, 1 tsp chili powder, ½ tsp turmeric, ¾ tsp salt, 30 g rice flour gently; cover and refrigerate for 20 minutes.

Heat the pan · About 3 min

  1. Heat 80 ml neutral oil in a wide frying pan over medium heat for 2–3 minutes.

Fry · About 10 min

  1. Add the coated fish in one layer. Cook for 4–6 minutes per side, turning once with a wide spatula.

    Check: The coating is golden and fish reaches 63°C / 145°F.

Drain · About 2 min

  1. Lift onto a rack for 1–2 minutes. Serve hot.

Tips

  • Do not crowd the frying pan.
  • Turn once the first side has a firm crust.

Substitutions

  • Use semolina instead of rice flour for a coarser crust; this adds gluten.
  • Use cod or haddock portions of similar thickness.

Storage

  • Get perishable Fish fry into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Fish fry within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Fish fry to 74°C / 165°F, stirring or turning it for even heating. When Fish fry is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Fish fry includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Fish fry becomes softer in storage.

Make ahead

  • Mix the dry spices one day ahead.
  • Marinate the fish shortly before frying for the best texture.

FAQ

Why does the coating fall off?

The fish may be too wet or turned too early. Pat it dry and let the crust set.

Can I use fish steaks?

Yes. Allow longer for thicker bone-in steaks and check close to the bone.

Can I fry without flour?

Yes, but the crust will be less crisp. Keep the spices and temperature check.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes