Spicy Pan Fried Fish Bombay
Transport your taste buds to the vibrant streets of Bombay with this Spicy Pan Fried Fish Bombay recipe—a tantalizing fusion of bold Indian spices and perfectly crispy fish fillets. Made with firm white fish such as snapper or tilapia, these fillets are marinated in a fragrant mix of garlic, ginger, chili powder, turmeric, and garam masala, then lightly coated in rice flour for a golden, crunchy exterior. Quick to prepare and packed with flavor, this dish strikes the perfect balance of heat and brightness, thanks to a touch of zesty lemon juice and a garnish of fresh cilantro. Ready in just 30 minutes, it’s an ideal choice for a weeknight dinner or an exotic addition to any meal. Serve hot with lime wedges and savor a true taste of Indian street food at home! Keywords: Spicy Pan Fried Fish Bombay, Indian fish recipe, quick dinner idea, crispy fish fillet recipe.
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Recipe Information
Ingredients
- 4 pieces Fish fillets (firm white fish like snapper, cod, or tilapia)
- 2 teaspoons Garlic paste
- 1 teaspoon Ginger paste
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Garam masala
- 2 tablespoons Lemon juice
- 4 tablespoons Rice flour (or all-purpose flour)
- 1 teaspoon Salt
- 4 tablespoons Vegetable oil (for frying)
- 2 tablespoons Fresh cilantro (for garnish, optional)
- 4 pieces Lime wedges (for serving)
Instructions
Pat the fish fillets dry with a paper towel to remove excess moisture. This helps the marinade adhere better.
In a medium mixing bowl, combine garlic paste, ginger paste, red chili powder, turmeric powder, ground cumin, ground coriander, garam masala, lemon juice, and salt. Mix well to form a thick marinade.
Rub the marinade evenly over both sides of each fish fillet. Let the fish marinate for 10-15 minutes to allow the flavors to penetrate.
Spread the rice flour on a plate. Dredge each marinated fish fillet in the rice flour, ensuring it is lightly coated on both sides. Shake off any excess flour.
Heat the vegetable oil in a large non-stick skillet over medium heat. Once the oil is hot but not smoking, carefully place the fish fillets in the skillet.
Cook the fish for 3-4 minutes on each side, or until golden brown and cooked through. Avoid overcrowding the skillet—cook in batches if necessary.
Remove the fish from the skillet and place it on a paper towel-lined plate to drain any excess oil.
Transfer the fish to a serving platter and garnish with freshly chopped cilantro if desired. Serve immediately with lime wedges on the side.
Nutrition Facts
Calories |
1032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3215 mg | 140% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 1.5 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 170 mg | 13% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1626 mg | 35% | |
*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.
