Homemade Masala Fish Fry - In this recipe flaky Fish is coated in a spicy crust and fried. This is a popular indian restaurant/takeaway recipe that we love. Serve with Naan and Salad for a filling delicious lunch or Daal and Rice for a substantial dinner. This easy recipe is made with every day South Asian ingredients.
What is Fish Fry?
Fish Fry is a famous Indian snack often served in Indian Restaurants and Take Aways.
Traditionally, the batter is a combination of Gram flour, and Corn Flour, Plain Flour or Rice Flour.
The Fish is seasoned with aromatic classic Indian spices such as coriander, cumin, and chilli powder.
This recipe is very similar to Fish Pakoras or Amritsari Fish except the latter usually includes Yoghurt in the marinade.
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Ingredients
See the recipe card at the bottom of the page for quantities.
Fish
Cod or Tilapia are the best option for a flaky, delicate fish which will take on flavour readily. Other white fish fillets like pollock, basa, haddock, or halibut will also work.
Seasoning
Coriander Seeds - These add a floral, earthy and aromatic flavour. Cumin Seeds - For a nutty, savoury flavour. Carom Seeds (Ajwain Seeds) - Add a herbal, earthy, pungent flavour. Nigella Seeds - Add a mild onion flavour.
Chilli Powder - Or use Chilli Flakes. These add a heat. You can reduce the quantity if you like or use a milder Chili Powder such as Kashmiri Chilli Powder.
Garlic Granules - You can replace with Garlic Powder or Garlic Paste. You could use crushed Garlic Cloves instead too.This adds a pungent flavour that pairs well with Fish.
Ginger Powder - You can also use a Paste instead. Or skip the Garlic and use a Ginger-Garlic paste.
Curry Powder - I use Madras Curry Powder. This infuses the fish with warm, aromatic flavours. You can use Garam Masala instead.
Fish Seasoning - Use a South Asian brand for best results.
Salt - This brings everything together and balances out the fish seasoning.
Gram flour - Gram flour binds the ingredients together and helps to coat the fish evenly. It also adds a delicious flavour as well as crunch. You can replace it with Corn Flour, Rice Flour or Potato Starch or add a little of the Flours to the Gram Flour to create a light crunchy batter.
Oil
Vegetable or neutral flavour Oil is best for deep frying this Masala Fish. We usually use Sunflower, Canola, Grapeseed, or Vegetable Oil.
Instructions
This Simple Fish Fry recipe comes together quickly. Here is what you need to do.
Dry roast Coriander Seeds, Cumin Seeds and Carom Seeds in a pan and then grind to a fine powder. Add the roasted spices to a large bowl with remaining seasoning. Place Fish in the seasoning and mix gently. Set aside to marinade for 10 minutes.
Add Gram flour to the marinated Fish pieces.
Add enough Water to create a thick coating. Stir in Colouring if using.
Fill a heavy bottom pot or a shallow frying pan with Oil to 3-4 inches high. Heat the oil to medium-high heat. Once the oil is hot enough, carefully lower fish slices into the hot Oil. Fry over a medium flame for 4-5 minutes or until crispy golden brown.
Remove Fish from Oil and transfer to a wire rack set over a plate or a plate lined with paper towel. Then place on a serving plate and garnish with Coriander. Serve with Salad, Naan and Sauces of your choice.
Hint: Fry in small batches. Do not overcrowd the Oil as this lowers the temperature and the Fish won’t become crispy.
Variations
- Lemon Juice: Add a couple of tablespoon Lemon Juice instead of Water. This helps to tenderise the Fish whilst adding a zingy flavour. I tend to serve it with Lemon wedges instead.
- Dried Fenugreek Leaves (Methi): Fenugreek leaves add a earthy slightly nutty flavour which is reminiscent of many Indian dishes.
- Black Pepper - Add a ½ teaspoon of coarse Black Pepper or Black Pepper powder for a kick.
Tips
- Water - Add Water a little at a time to form a thick paste. If you do add too much water, add more gram flour until the paste reaches the desired consistency.
- Deep Frying - Do not overcrowd the oil as the oil temperature will drop if it is overcrowded resulting in soggy fish rather then crisp fish crust with a flaky interior.
Serving Suggestions
Appetiser - Masala fish fry makes for a delectable appetiser when served with a side of spicy, tangy mint chutney or mint yoghurt sauce. The refreshing flavours of the sauces perfectly complement the bold spices of the fish.
As a Meal - For a complete meal, serve this delicious fish fry like it is served in restaurants - alongside Naan, a crisp green Salad and Sauces or with fragrant Basmati Rice, Ghee Rice or Plain Rice and Salad.
Dinner Party - This recipe is also great for gatherings such as Dinner Parties. Serve alongside Dal Chawal, Biryani or Pulao. Serve as a side alongside Dal Chawal, Biryani or Pulao. Serve with other side dishes such as Aloo Tikki, Chicken Kebabs with Cheese, Aloo Pakora or Chapli Kebab.
Expert Tip: For added flavour, marinate the fish for 30 minutes, or preferably overnight, in the fridge to allow the spices to penetrate the fish.
Make Ahead
Masala Fish Fry is best enjoyed immediately, but you can marinade it in advance and store it in the fridge for up to 24 hours. Simply complete cooking when you are ready to eat.
Can I freeze it?
Fish Fry tastes best when freshly fried but leftovers can be stored in the fridge for up to 3 days.
Or store in the freezer for up to 2 months. Simply reheat in the Microwave or Air Fryer.
Air Fryer Option
Place each fish piece on the baking tray, and spray a generous amount of cooking oil over them. Cook at 200 C for 3-4 minutes each side or until cooked through.
I'd love to hear about it! If you loved this recipe/tried any variations/have some top tips, please comment below. please leave a 5-star🌟 rating below. You can also tag us on instagram and subscribe to our newsletter to get our latest recipes. If you have any recipe suggestions, please do not hesitate to contact me.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Masala Fish Fry:
Homemade Masala Fish Fry
Ingredients
- 1 tablespoon Coriander Seeds
- 1 tablespoon Cumin Seeds
- 1 tablespoon Carom Seeds
- 1 tablespoon Nigella Seeds
- 1 tablespoon Chilli Powder
- 1 teaspoon Garlic Granules
- 1 tablespoon Ginger Powder
- 1 tablespoon Curry Powder I use Madras
- 1 tablespoon Fish Seasoning Any Indian Fish Seasoning
- 1 ½ tablespoon Salt Adjust according to taste
- 4 large pieces Cod Fillet or Tilapia
- 5 - 6 tablespoon Gram Flour
- 1 tablespoon Food Colouring Optional
- 60 ml - 120 ml Water Enough to create a thick coating
- Oil Vegetable or Sunflower OIl
Instructions
- Dry roast Coriander Seeds, Cumin Seeds and Carom Seeds in a pan and then grind to a fine powder.
- Add the roasted spices to a large bowl with Nigella Seeds, Chilli Powder, Garlic Granules, Ginger Powder, Curry Powder, Fish Seasoning and Salt. Place Fish in the seasoning and mix gently. Set aside to marinade for 10 minutes.
- Add Gram flour to the marinated Fish pieces.
- Add enough Water to create a thick coating. Stir in Colouring if using.
- Fill a heavy bottom pot or a shallow frying pan with Oil to 3-4 inches high. Heat the oil to medium-high heat.
- Once the oil is hot enough, carefully lower fish slices into the hot Oil. Fry over a medium flame for 4-5 minutes or until crispy golden brown.
- Remove Fish from Oil and transfer to a wire rack set over a plate or a plate lined with paper towel. Then place on a serving plate and garnish with Coriander. Serve with Salad, Naan and Sauces of your choice.
Notes
Place each fish piece on the baking tray, and spray a generous amount of cooking oil over them. Cook at 200 C for 3-4 minutes each side or until cooked through. Variations
-
- Lemon Juice: Add a couple of tablespoon Lemon Juice instead of Water. This helps to tenderise the Fish whilst adding a zingy flavour. I tend to serve it with Lemon wedges instead.
-
- Dried Fenugreek Leaves (Methi): Fenugreek leaves add a earthy slightly nutty flavour which is reminiscent of many Indian dishes.
-
- Black Pepper - Add a ½ teaspoon of coarse Black Pepper or Black Pepper powder for a kick.
-
- Water - Add Water a little at a time to form a thick paste. If you do add too much water, add more gram flour until the paste reaches the desired consistency.
-
- Deep Frying - Do not overcrowd the oil as the oil temperature will drop if it is overcrowded resulting in soggy fish rather then crisp fish crust with a flaky interior.
As a Meal - For a complete meal, serve this delicious fish fry like it is served in restaurants - alongside Naan, a crisp green Salad and Sauces or with fragrant Basmati Rice, Ghee Rice or Plain Rice and Salad.
Dinner Party - This recipe is also great for gatherings such as Dinner Parties. Serve alongside Dal Chawal, Biryani or Pulao. Serve as a side alongside Dal Chawal, Biryani or Pulao. Serve with other side dishes such as Aloo Tikki, Chicken Kebabs with Cheese, Aloo Pakora or Chapli Kebab.
Expert Tip: For added flavour, marinate the fish for 30 minutes, or preferably overnight, in the fridge to allow the spices to penetrate the fish. Make Ahead Masala Fish Fry is best enjoyed immediately, but you can marinade it in advance and store it in the fridge for up to 24 hours. Simply complete cooking when you are ready to eat. Can I freeze it? Fish Fry tastes best when freshly fried but leftovers can be stored in the fridge for up to 3 days. Or store in the freezer for up to 2 months. Simply reheat in the Microwave or Air Fryer.
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