This easy Indian fish fry is so good!
Punjabi cuisine is the most popular restaurant food all over India. This Indian fish fry is one of the most ordered seafood dishes.
There are many versions of this Indian fish fry recipe but they are all quite similar.
What makes a good Indian fish fry?
Use the freshest fish and spices you can get your hands on. As I wrote above, there are many different fried fish recipes but this Punjabi version which is also popular in Pakistan gets great results.
The recipe takes me back to my trips around India where I have enjoyed all the different local variations but my favourite is Punjabi!
Frying the fish…
The most important part of frying the fish is to ensure you get the oil hot enough before adding the marinated fish.
One good way to ensure your oil is hot enough is to dip a wooden chopstick or spatula in the hot oil.
If bubbles form around the wood instantly, then you’re good to start cooking. If the oil isn’t hot enough, your Indian fish fry will not become deliciously crispy and that would be unfortunate!
Step by step photos…
If you like this Indian fish fry recipe, be sure to try some of these too…
- 900g (2 lbs) white fish such as cod or halibut, cut into bite sized pieces
- Rapeseed (canola) oil for shallow frying
- FOR THE MARINADE
- 1 tbsp kasoori methi (dried fenugreek leaves)
- 2 tbsp tamarind pulp
- 2 tbsp garlic and ginger paste
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp salt
- ½ tsp ajwain seeds (optional)
- ½ tsp ground turmeric
- 1 tsp garam masala
- 1 tbsp Kashmiri chilli powder
- 1 tbsp dried red chilli flakes
- 2 tbsp rice flour or cornflour (corn starch)
- 3 tbsp gram flour
- Rub the kasoori methi between your fingers into a mixing bowl. Then add the remaining marinade ingredients and whisk until smooth like cream. You might need to add a drop of water or lime juice to thin the marinade.
- Add thefish to the marinade and coat completely. You can fry the fish immediately or allow it to marinate for up to 60 minutes.
- When ready to cook, heat about 7.5cm (3 inches) of oil in a large frying pan or wok. When bubbles from instantly around a wooded chopstick or spatula when dipped into the oil, it is hot enough to start cooking.
- Cook the fish in batches until crispy brown and cooked through. Transfer the cooked fish to a wire rack to drip any excess oil and repeat with the remaining fish.
- Serve hot just as it is or with rotis, salad, hot sauce and/or the coriander (cilantro) chutney.
I hope you enjoy this Indian fish fry recipe. If you do try it, please leave a comment. I’d love to hear from you.