Basic Fish Fry Recipe that you can enjoy almost every day. You can make a perfect spice mix with simple ingredients available in your kitchen and use it for this basic fish fry recipe.
A good fish fry has to have just the right blend of spice and flavour. At the same time, the spice mix should not overpower the flavour of the fish. I like to use basic spices that add to the flavour of the fish keeping the blend mild.
If you are frying a small size fish then you may like to keep it whole otherwise cut it into slices, as I have done for this recipe. To get even slices, use a sharp knife to cut the fish, or else ask your fisher monger to do it for you.
Coat the fish with your favourite spice mix and let it rest for at least 10 to 15 minutes. Heat oil in a pan and fry the fish on both sides till done.
For this recipe, I made my own spice mix using fresh green mint and coriander leaves. I also add curry leaves and peppercorns to this spice paste and then blend it with lemon juice or vinegar. The combination of curry leaves and peppercorn is just wonderful when blended together.
For a slightly crisp coat on the fish, I added a teaspoon of rice flour. Adding rice flour also acts as a binding to the masala paste and also coats the fish well while frying.
Also, read Quick Fish Fry
What is the best fish to pan fry.
You could pan-fry any variety of fish, I like to pan-fry fish like Rawas, Pomfret, Bombay Ducks, Black Pomfret, Kingfish, or Surmai. Firm fish are the best to pan fry whereas fish like Bombay Duck tends to stick to the pan sometimes.
It is also important to heat the pan well before you could place the fish on it. A cast-iron pan is the best option for frying fish but even a non-stick pan is fine.
Fish like sardines and mackerel release oil while frying so use only a little in the pan. Also fish like Bombay Duck tends to get soggy in extra oil so use sparingly.
How to prepare fish to fry
- Cut fish into desired pieces. Scrape off any scales from the skin and wash it a couple of times and then pat the fish dry with a kichen towel or paper napkin.
- Make a marinade to coat the fish. I like to use basic ingredients as I do not want to overpower the flavour of fish with strong spices. Blend these ingredients to a smooth paste with some lemon juice –
- Green Chillies – 6 to 7 (use more if you like it to be a little spicy)
- Mint leaves – 1/4 cup
- Curry leaves – 8 to 10
- Peppercorns – 1/2 tsp
- Coriander leaves – 1/2 cup
- To this paste, add salt to taste and turmeric powder. For better binding, I used a teaspoon of rice flour into the marinade.
- Apply this marinade all over the fish and then rest it for 10 to 15 minutes before frying.
Basic Fish Fry Recipe Video
Tips for pan frying fish
- Preferably use mild spices to fry fish unless you need the spices to overpower the natural flavour of the fish.
- Allow the fish to rest in the marinade for at least 10 to 15 minutes.
- For best results, use a cast iron pan to fry fish. Always season your cast iron or stainless steel pan before using it. It is fine to use a non-stick pan too.
To season cast iron or stainless steel pan, smear the pan with oil and then wipe it clean with a kitchen tissue. Now heat the pan well and then reduce the flame. Add a few drops of oil to the pan once again and spread it evenly with a kitchen tissue. Your pan will now have a non-stick-like coating and is ready for frying.
- Heat a pan and add 2 to 3 tbsp of vegetable oil. Allow the oil to get sufficiently hot before placing the fish slices on it.
- Let the fish cook on a medium flame for 4 to 5 minutes and then flip it over and fry till done. I like to add a few slit green chillies to the pan while frying fish.
Serving Suggestions
Serve Basic Fish Fry as a side dish with fish curry and steamed rice or with simple dal and rice. This fish fry can be served with chapatis or Rotis along with a simple vegetable dish like Drumstick Foogath or Beans Foogath.
Fish Fry Recipes that you may like
Green Masala Pan Fried Mackerel
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Basic Fish Fry Recipe
Equipment
- Fry pan
Ingredients
- 6 Fish slices (I used black pomfret)
- 6 – 7 Green Chillies
- ¼ cup Mint Leaves
- ½ cup Coriander Leaves
- ½ tsp Peppercorns
- 8 to 10 Curry leaves
- 1 tsp Rice flour
- ½ tsp Turmeric powder
- Salt to taste
- Oil for frying
Instructions
- Blend the ingredient for the marinade and add alt, turmeric and rice flour to make a thick paste.
- Apply this paste all over the fish and let it marinate for at least 10 to 15 minute.
- Heat a pan and add 2 to 3 tbp oil and place the fish on it. Let the fish fry for 4 to 5 minutes on each sides.
- Remove and serve the fish fry as a side dish or as an appetizer.
Notes
- Use chillies as per your taste.
- Do not use too many mint leaves as it will change the colour and flavour of the green masala.