Crispy Masala Fish Fry

 

This Crispy Fish Fry features fish marinated in a flavorful blend of spices, lemon juice, and fresh coriander, then coated with rice flour and semolina for an irresistibly crunchy crust. Shallow-fried with aromatic curry leaves, it's crispy on the outside, tender on the inside, and perfect as a snack, appetizer, or delicious main course.

Recipe Highlights

• Crispy golden rice flour and semolina coating
• Juicy, flavorful fish with a spicy marinade
• Shallow-fried for a crunchy texture with less oil
• Fresh coriander and lemon add a refreshing taste
• Quick and easy recipe, ready in under an hour
• Perfect as a snack, appetizer, or main course

Ingredients 

For the Marinade 

• 1 tsp salt

• 1 tsp red chilli powder

• ½ tsp cumin powder

• ½ tsp black pepper powder

• 1 tsp coriander powder

• Juice of ½ lemon

• 2 tbsp finely chopped fresh coriander

• 2–3 tbsp water (if needed) 

For the Coating 

• ½ cup rice flour

• ½ cup semolina (rawa)

• ½ tsp salt

• 1 tsp red chilli powder 

Other 

• 500 g fish fillets or steaks

• 2 tbsp oil (or as needed for shallow frying)

• 8–10 curry leaves 

Method

 1. In a bowl, combine the salt, red chilli powder, cumin powder, black pepper, coriander powder, lemon juice, and chopped coriander.

2. Add a little water if needed to make a smooth marinade. The consistency should be thin enough to coat the fish easily—not too thick and not too watery.

3. Apply the marinade evenly to both sides of the fish. Let it marinate for at least 20–30 minutes.

4. In a separate plate, mix together the rice flour, semolina (rawa), salt, and red chilli powder.

5. Coat each marinated fish piece evenly on both sides with the flour mixture.

6. Heat oil in a pan over medium heat. Add the curry leaves and let them turn crisp.

7. Place the coated fish in the pan and fry for 4–5 minutes on each side, or until the coating is golden brown and crispy and the fish is cooked through.

Serving Suggestions

Serve hot with lemon wedges, sliced onions, mint chutney, or garlic mayo. Pair with steamed rice, dal, or a fresh salad for a complete meal.

Tips for Best Results

• Marinate the fish for at least 20–30 minutes for better flavor.
• Pat the fish dry before marinating to help the spices stick.
• Let the coated fish rest for 5–10 minutes before frying for a crispier crust.
• Fry over medium heat to ensure even cooking without burning the coating.
• Avoid overcrowding the pan to keep the coating crispy.
• Turn the fish gently to prevent the coating from breaking.
• Use fresh curry leaves for extra aroma and flavor.
• Serve immediately after frying for the best crunch.