Spicy fish Fry
Crispy Fish Fry Recipe
Bring the authentic Maharashtrian flavor to your kitchen with this crispy Fish Fry! Made with fresh fish marinated in traditional spices like red chilli powder, turmeric, and lemon juice, then coated with rice flour and shallow-fried till perfectly golden — this fish fry is irresistibly crunchy outside and soft, flaky inside.
Crispy Fish Fry
Ingredients
Ingredients For Marination
- 500 g Rohu/Surmai/Pomfret Fish
- 1/2 tsp Peppercorn
- 1 tsp Whole cumin
- 1/4 tsp Turmeric powder
- 1 tsp Kashmiri chilli powder
- 2 tsp Coriander powder
- 1/2 tsp Garam masala powder
- Salt to taste
Ingredients For Green Masala
- 8 Garlic clove
- 3 Green chili
- 1 tbsp Lemon juice
- Handful of fresh coriander
- 3 tbsp Water
- 1/2 cup Rice flour
Other Ingredients
- Oil as required for frying
Instructions
- Clean and wash the fish of your choice, put it in a strainer to remove excess water.
- Pat dry the fish with a kitchen towel or muslin cloth.
- Grind the green masala ingredients fresh coriander, garlic, green chili, with spices- turmeric, red chili powder, coriander powder, garam masala powder, peppercorn, cumin, lemon juice, salt and water.
- Apply the masala paste on the fish generously, coating each fish piece.
- Marinate for 30 minutes.
- Take rice flour in a plate and season with salt.
- Coat the fish pieces well with flour, making sure to shake off excess coating.
- Heat oil in a heavy bottomed kadai or pan on medium high heat.
- Gently place the coated fish in hot with a wide spatula or frying tong, ensure not to over-crowd the pan.( fry in batches )
- Flip the side after 2-3 minutes.
- Fry the fish from both sides for 7- 8 minutes, until crisp and golden.
- Remove the fried fish from oil and place it on a wire rack or kitchen towel to remove excess oil.
- Serve hot with lemon wedges and green chutney.
Video
FREQUENTLY ASKED QUESTIONS
What is Crispy Fish Fry made of?
Crispy Fish Fry is made with fresh fish marinated in spices like red chilli powder, turmeric, and lemon juice, then coated with Rice flour and shallow-fried until crisp and golden.
Which fish is best for Maharashtrian Fish Fry?
You can use surmai (king fish), rohu, pomfret, bangda (mackerel), or rawas (Indian salmon). These firm and flavorful varieties hold their shape well and turn beautifully crispy when fried.
Can I serve Fish Fry as a starter?
Yes! Fish Fry makes an excellent starter or appetizer. Serve it hot with sliced onions, lemon wedges, and green chutney — it’s sure to impress your guests.
Why does my fish break while frying?
Fish may break while frying if it’s not properly marinated, too moist, oil is not heated well or handled roughly. To prevent this:
Pat the fish completely dry before coating it with Flour.
Heat the oil well before placing the fish in the pan.
Avoid flipping it too early — let one side cook fully before turning.
Use a wide spatula and gentle motion while flipping.
What is the secret to a perfectly crispy fish fry?
The secret lies in coating the marinated fish evenly with rice flour and letting it rest for at least 5–10 minutes before frying. Use medium flame and shallow fry until both sides turn golden brown and crisp.
What can I serve with Fish Fry?
It pairs wonderfully with dal rice, or plain steamed rice. For parties or gatherings, serve it as a starter with chutneys or salads.
🌟 Pro Tips to Keep Fried Food Crispy
How do caterers keep fried food crispy for so long?
The secret lies in a few simple yet professional techniques. Here are a few tried-and-true tips you can use at home for the same crunchy perfection!- Use the right coating:
Combine rice flour or cornflour for crunchy texture that stays crisp even after cooling. You can also add a little Semolina(Rava) to it. - Fry at the right temperature: Always heat the oil well before frying (around 170–180°C). If the oil is too cool, the coating absorbs oil and turns soggy; if it’s too hot, it browns too fast without turning crisp.
- Drain properly: After frying, place the fish on a wire rack instead of tissue paper. This allows steam to escape and keeps the coating dry and crispy.
- Avoid covering immediately: Never cover hot fried food with a lid or foil — it traps moisture and softens the crust. Let it rest uncovered for a few minutes.
- Double-fry for extra crispiness: For parties or larger servings, try the double-fry method — fry once until lightly golden, then refry briefly before serving to restore crunch.
- Keep warm the right way: If you’re serving later, place the fried pieces in a preheated oven at 120°C for 7-8 minutes before serving. This reheats them gently without losing crispiness.
🍋 Serving Suggestions
Serve this crispy Maharashtrian-style Crispy Fish Fry straight from the pan while it’s still hot and crunchy. A squeeze of fresh lemon juice enhances the flavor beautifully, and a side of onion rings, green chutney, or spicy tomato chutney makes it even more irresistible. For a traditional Maharashtrian meal, pair it with dal rice or steamed rice and fish curry. It also makes a wonderful starter or party appetizer — light, flavorful, and guaranteed to be the first dish to disappear from the plate!💬 What Do You Think About This Recipe?
Have you tried this Crispy Fish Fry recipe at home? What did you pair it with? Share your thoughts in the comments below — your feedback means the world to me! ❤️
📸 Also, if you make this Fish fry recipe, don’t forget to share a photo and tag me on Instagram
👉 @diningwithayesha using the hashtag #diningwithayesha — I’d love to see your creations!
Love this Easy Fish Fry? Don’t miss our easy and delicious chicken starter Butter Garlic Chicken recipe – juicy, flavorful, and perfect for Party and Weekends!