Write your text here...

Crispy Fish Fry Recipe (Serves 4)

The Crispy Fish Fry Recipe is a well-liked technique for cooking fish that involves breading or coating it in seasoned batter, then frying it until the outside is crispy and golden brown and the inside is still soft and tasty. It can be eaten as a street meal, appetizer, or main course and is a favorite in many cultures.
Well-liked Variations

For Marination:

• 600g fish fillets (e.g., tilapia, kingfish, basa, or pomfret)

• 1 tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp coriander powder

• 1/2 tsp cumin powder

• 1 tsp garam masala

• 1 tbsp ginger-garlic paste

• 1 tbsp lemon juice or vinegar

• Salt to taste

For Coating:

• 1/2 cup rice flour (for crispiness)

• 1-2 tbsp cornflour (optional, for binding)

• A pinch of salt

• Sooji for extra crunch 2/3 cup

Ingredients

1. You must first prepare the fish by washing the fillets and using paper towels to pat them dry. If you're using thick fillets, make small incisions to help the flavors penetrate.

2. Marinate: In a bowl, combine all the marinating ingredients and stir until a thick mixture forms. Thoroughly coat every piece of fish with the marinade. For at least half an hour to one hour, cover and refrigerate; longer will make it tastier.

3. Coat for Crispiness: Combine cornflour, rice flour, and semolina in a shallow plate, and season with salt. Just before cooking, coat each marinated fish with the dry mixture.

4. Fry, using a flat nonstick pan, heat the oil over medium heat. Then, carefully add the coated fish pieces to the pan. Fry until crisp and golden brown, about 4 to 5 minutes per side, depending on the thickness of the fish and batter.

5. Remove and drain on a paper towel to absorb any extra oil before serving.
   
   

Instructions

Nutritional Information (per serving)

(Approximate values; varies by fish type and oil absorption)

• Nutrient

  Amount per Serving

• Calories 280–350 kcal

• Protein 22–28g

• Carbohydrates 12–18g

• Fats 15–20g

• Fiber 0.5–1g

• Sodium 400–500mg

• Omega-3 Fatty Acids 400–700mg

Healthier option: Air fry or bake instead of pan-frying. Use olive oil spray and cut down on flour

1. Use firm fish when frying; stay away from mushy or flaky fish. The best fish include snapper, tilapia, basa, or seer.
2. Before marinating, dry the fish since too much moisture makes it less crispy.
3. Rice flour is the secret to crunch: It produces a crispy crust better than regular flour.
4. Avoid packing the pan too full, as this lowers the oil temperature and causes the fish to become mushy.
5. Use medium heat for a shallow fryer because high heat burns the coating before the fish is done.
6. For even cooking and crisp edges, use heavy-bottom pans or cast iron.
7. Fish leftovers make excellent tacos, sandwiches, or wraps the following day.

1. Fish Selection: Boneless fillets of white fish, such as cod, tilapia, catfish, or seer fish, are the best. Choose firm, fresh fish. Unless otherwise noted in a local recipe, stay away from oily fish.
   

2. Tips for Marination: Use acidic components The marinade's lemon juice or vinegar helps soften the fish and gets rid of any overpowering smell.
   Give it time to rest: Marinate the fish for a minimum of 20 to 30 minutes, or more if you can. This enables the meat to absorb the flavors.
   

3. Balance the spices: For a strong, fragrant flavor, combine turmeric, red chili powder, salt, coriander powder, and ginger-garlic paste.

4. Applying a coating to make it crispy: Rice flour or semolina (rava) provides a crunchier texture than regular flour. Cornstarch is also beneficial.
   (Double coating: Coat the marinated fish with breadcrumbs or semolina after dipping it in egg or buttermilk for added crispiness)

5. Avoid overcooking: A thin, uniform coating prevents sogginess and guarantees even frying.

6. Frying Advice: Use neutral oil: Due to its neutral flavor and high smoke points, sunflower, canola, and vegetable oil are the best options. Avoid packing the pan too full: To maintain the oil's temperature and guarantee even frying, fry in batches.
   

Serving Tips: Drain thoroughly: As soon as possible after frying, use paper towels or a wire rack to remove any excess oil.

Serve right away: To maintain the crispness, Crispy Fish Fry tastes best when it is hot and fresh.
Add some flair by garnishing with sliced onions, lemon wedges, and fresh herbs to add some brightness.

Tricks

Advice