Crispy on the outside and juicy inside pan-fried fish with deep flavours which will make your taste buds scream with joy.
Masala simply means a blend of spices that is either dry or fresh which adds flavor to any dish. Most often masala recipes might call for, although not all, coriander seeds or leaves, red chilies, turmeric, cumin, fenugreek leaves, iodized salt, black pepper, dry mango, dried ginger, mustard, cloves, nutmeg, cassia, cardamom. Also, a combination of some these ingredients are in garam masala.
This pan-fried fish is an Indian and Pakistani-inspired recipe. Whenever I go to an Indian restaurant, the fish fry is a must for me to eat.
- Fish: I used mackerel steaks. Also, mahi mahi, pompano, Pomfret, tilapia, or any fish fillets and many more.
- Oil: To shallow fry, I used ghee or clarified butter. Coconut oil, canola oil, and sunflower are food options.
To fry the fish, you can deep fry or shallow fry. If shallow frying, baste the fish with oil from time to time.
Crispy Fish Fry ( Masala Fish Fry)
- 2 Mackerel Fish Steaks
- 1-2 tsp Salt
- 1 tsp Tumeric powder
- ½ tsp Blackpepper
- 1 tsp Garam Masala
- ½ tsp Cumin
- 1 tbsp Red chili powder
- 1 tsp Coriander seeds ground
- 1 tbsp Lemon juice
- 1 tbsp Ginger and garlic paste
- 1 tbsp Oil
- ¼ Cup Ghee
- Wash or rinse the fish with water thoroughly.
- Pat dry fish with a paper towel to get rid of excess water.
- In a small bowl, mix all the ingredients except the ghee or coconut oil till well combined.
- Rub the fish with the marinade on both sides and allow it to marinate for 15-30 minutes.
- In a pan, heat the ghee or any cooking oil over medium heat.
- Now put the fish in the pan and shallow fry each side for about 5 minutes till cooked through. Cooking time will depend on how thick your fish is.
- Test doneness with a fork buy pulling a part of the fish. It should be flaky and easily pull out.
- Serve with choice of side.