Indian Seer Fish Fry
Indulge in the bold and flavorful essence of coastal cuisine with this Indian Seer Fish Fry recipe. Perfectly spiced and irresistibly crispy, this dish highlights succulent slices of seer fish marinated in a fragrant blend of turmeric, red chili, coriander powders, and tangy lemon juice. Coated lightly with rice flour or semolina for that golden, crunchy crust, the fish is shallow-fried to perfection, making it a mouthwatering seafood delicacy. The aroma of fresh curry leaves fried in the oil adds an authentic South Indian touch, making this dish a must-try for spice lovers. Ready in under 30 minutes, this fish fry is an ideal appetizer or pairs wonderfully with steamed rice and dal for a wholesome meal. Perfect for impressing guests or satisfying a weekend craving, this Indian Seer Fish Fry is a celebration of flavors that will leave your taste buds tingling.
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Recipe Information
Ingredients
- 500 grams Seer fish (slices)
- 0.5 teaspoons Turmeric powder
- 2 teaspoons Red chili powder
- 1.5 teaspoons Coriander powder
- 1 tablespoons Ginger-garlic paste
- 2 teaspoons Lemon juice
- 2 tablespoons Rice flour or semolina
- 1 teaspoons Salt
- 3 tablespoons Oil (for frying)
- 1 sprig Fresh curry leaves (optional)
Instructions
Rinse the seer fish slices thoroughly under running water and pat them dry with a kitchen towel.
In a mixing bowl, prepare the marinade by combining turmeric powder, red chili powder, coriander powder, ginger-garlic paste, lemon juice, and salt.
Coat each fish slice evenly with the marinade. Allow them to rest for at least 15 minutes to absorb the flavors. For a more intense flavor, marinate for up to 30 minutes.
Sprinkle rice flour or semolina over the marinated fish slices to create a light crust. This helps achieve a crispy texture when fried.
Heat oil in a wide, non-stick skillet on medium heat. Once the oil is hot, gently place the fish slices in the pan without overcrowding.
Fry each side for 3-4 minutes until golden brown and crisp. Be careful when flipping to avoid breaking the fish.
For added flavor, toss in fresh curry leaves towards the end of frying and let them fry until crisp.
Remove the fish slices from the pan and drain on paper towels to remove excess oil.
Serve hot as an appetizer or alongside steamed rice and dal for a complete meal.
Nutrition Facts
Calories |
1170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2677 mg | 116% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 1.0 g | ||
| Protein | 127.6 g | 255% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 97 mg | 7% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1746 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
