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–+ servings
Crispy Fish Fry

Crispy Fish Fry

Discover the ultimate Crispy Fish Fry recipe that's quick, flavorful, and perfect for any occasion. Achieve a golden crunch with minimal effort!
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Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 15 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g fish fillets preferably boneless, such as tilapia, bhetki or any firm fish
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tbsp ginger-garlic paste
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 2 tbsp rice flour
  • 1 tbsp cornflour
  • 3-4 tbsp oil mustard or vegetable oil works great
  • 1 sprig curry leaves optional, for flavor
  • 1 tbsp chopped fresh coriander leaves for garnish

Equipment

  • Large frying pan
  • Paper towels
  • Mixing bowls
  • Tongs or spatula

Method
 

  1. Clean and pat dry the fish fillets thoroughly to avoid moisture.
  2. In a mixing bowl, combine turmeric powder, red chili powder, ginger-garlic paste, lemon juice, and salt, then coat the fish fillets and marinate for 15-20 minutes.
  3. Mix rice flour and cornflour in a shallow dish and coat the marinated fillets in the flour mixture.
  4. Heat oil in a frying pan over medium heat and add curry leaves if using.
  5. Fry each coated fillet for 3-4 minutes on each side until golden brown and crispy.
  6. Transfer the fried fish onto paper towels to soak up excess oil and garnish with chopped coriander leaves.

Nutrition

Calories: 250kcalCarbohydrates: 15gProtein: 20gFat: 15gSaturated Fat: 3gCholesterol: 60mgSodium: 600mgPotassium: 400mgFiber: 1gVitamin A: 100IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

For extra crunch, consider double-coating the fish by dipping it back into the marinade and then the flour mixture before frying. Leftovers can be stored in an airtight container in the refrigerator for up to two days and reheated in the oven at 350°F for 5-7 minutes for best results. If you want to freeze leftovers, wrap individual pieces in parchment paper, store them in a freezer-safe bag, and reheat directly from frozen in the oven. Always keep your oil temperature steady and avoid overcrowding the pan for perfectly crispy fish.
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