Crispy Spicy Fish Fry

spicy fried fish served on a plate with lemon slices.

4.72 from 14 votes

Spice level: Medium to High | A sub-continental spice marinated fish recipe which is fried and eaten with rice, commonly eaten in India/Pakistan/Bangladesh.

Prep Time20

Cook Time15

Total Time35

Course: Appetizer, Main Course

Cuisine: South Asian

Diet: Halal

Servings: pieces

Calories: 230kcal

Author: Wajiha

Ingredients

1 ½ kg Fish pieces Kingfish/Sherry/Hamour are our favourites for this recipe
2 tsp salt or to taste
1 1/2 tsp cumin seed powder zeera powder
2 tsp red chili powder lal mirch
1/2 tsp Turmeric powder Haldi
1 tsp All spice powder pisa wa garam masala
2 tsp garlic ginger paste
7 to 8 tbsp Lemon Juice or juice of 4 to 5 lemons'
2 tablespoon Rice flour see notes
Oil for frying

Instructions

Wash the fish thoroughly and make sure there are no scale left on the the skin of the fish.
Add lemon juice to your fish and let it sit for 5 mins to 10 minutes.
Add all the remaining spices along with garlic ginger paste and coat all the fish pieces well.
Cover the marinated fish and let it sit for 30 minutes in the fridge.
When you are ready to fry, sprinkle the rice flour on the fish pieces and let it sit at room temperature for 10 minutes.
Shallow fry the fish at medium heat, flipping halfway through, until they turn golden brown. Takes 6 to 8 minutes.
Serve hot with rice or chutney.

Notes

You can marinate the fish overnight if needed.
Rice flour makes the fish crispy. You can use cornflour instead as a substitute.
Pink fish, like Salmon, is rarely used for this recipe. I recommend White fish.
To bake this spicy fish, preheat the oven at 430°F or 220 C. Line a pan with parchment paper and grease well. Bake for 10 minutes and then flip over and bake for another 10 minutes. You can use the broiler at the end for 2 minutes for color

Nutrition