Crispy, golden, and packed with flavor—this fish fry recipe brings a touch of Southern charm with a globally inspired crunch. The secret? A perfectly balanced batter that blends cornmeal’s rustic texture with the delicate crisp of tempura-style frying.
Pair it with a refreshing Cucumber Radish Salad for a crisp contrast or enjoy it with warm, homemade Yeast Bread to soak up every last flavorful bite. The light acidity of the salad cuts through the richness, while the bread adds a comforting, homey touch.
This recipe is a breeze to master, making it ideal for a casual summer cookout or a cozy weekend feast. Experiment with different seasonings—Old Bay for a Maryland twist or garam masala for a fragrant Indian kick.
Perfect For A Summer BBQ!
- The Perfect Summer Pairing: The crispy texture and savory flavors are a perfect match for the warmth of summer, and the Cucumber Radish Salad adds just the right refreshing touch to beat the heat.
- Quick and Easy Summer Comfort: I love how easy it is to prepare, allowing me to spend more time relaxing with friends and less time in the kitchen. The yeast bread on the side makes it feel like a hearty, comforting meal, even on hot days.
- Versatility for Every Taste: The versatility of the fish fry makes it a great addition to any BBQ spread, and you can even get creative with different dipping sauces, from tangy tartar to spicy aioli.
- A Crowd-Pleaser for All: Not only is it delicious, but it’s also a crowd-pleaser. The crispy fish with the fresh salad and warm bread gives everyone something to enjoy, whether they’re seafood lovers or not.
Fish Fry Recipe
Crispy on the outside and tender on the inside, this flavorful fish fry is marinated with a bold blend of spices and shallow-fried in coconut oil for an irresistible taste. Perfect with lemon wedges and onion rings, it's a simple yet delicious seafood dish for any occasion.
Equipment
- Sharp knife
- Mixing bowl
- Spoon or spatula
- Frying pan
- Lid for the pan
- Tongs
Ingredients
- 6 tbsp Coconut Oil
- 500 g Fish paarai fish used in this recipe
Marination
- 1 tbsp Chilli Powder
- 1 tbsp Coriander Powder
- Water as needed
- 1 tsp Garam Masala Powder
- 2 tbsp Coriander Leaves finely chopped
- 1 tsp Turmeric Powder
- 2 tbsp Kashmiri Chilli Powder
- 2 tsp Black Pepper Powder
- 1 whole Lemon
- 1 tbsp Ginger Garlic Paste
Instructions
- Clean the fish pieces thoroughly and make deep slashes in them.
- In a mixing bowl, combine all the marinade ingredients, adding only a little water to form a thick paste.
- Coat the fish evenly with the masala, ensuring it gets deep into the slits.
- Let it rest for 30 minutes. Heat coconut oil in a frying pan, then place the marinated fish in it.
- Cover and cook on high heat for about five to six minutes.
- Flip it over and continue cooking on medium heat for five more minutes until the fish is fully done.
- Serve hot with lemon wedges and onion rings.
Notes
- Use fresh fish for the best flavor and texture.
- Pat the fish dry before marinating to help the spices adhere better.
- Coconut oil enhances the taste, but you can use any cooking oil of choice.
- Avoid overcrowding the pan to ensure even cooking.
| Nutrition | Value |
| Calories | 330kcal |
| Carbohydrates | 6g |
| Fibre | 3g |
| Fat | 24g |
| Protein | 27g |
| Cholesterol | 63g |
