Street style fish fry is an aromatic seafood starter and a staple south Indian non vegetarian food which is crispy, juicy and smells divine when prepared with right ingredients. It also goes best with steaming rice along with fish curry or spiced tamarind and tomato soup(rasam). In south India it is usually served in banana leaf which enhances the taste of the food.
South Indian fish fry video instructions
I have also shared a detailed video instruction of this recipe below which I believe will help you to make this delicious dish easily at home. For a quick reference, you could also find the Street Style South Indian Fish Fry Recipe in story format.
- 4 Pieces Fish, Cut & cleaned
- 1 tsp Chili Powder
- 1 tsp Coriander Powder
- ½ tsp Pepper Powder
- ½ tsp Turmeric Powder
- 1 tsp Ginger Garlic Paste
- 1 tsp Corn Flour
- 1 tsp Lemon juice
- 1 tsp Salt , Adjust as needed
- 2 tbsp. Oil
- 1 tsp Coconut Oil
- 2 slit Green Chili
- 1 tsp Ginger Garlic, Finely chopped
- 1 spring Curry Leaves
- 5 slice Onion, Adjust as needed
- 2 wedge Lemon, Adjust as needed
- In a bowl, add chili powder, coriander powder, turmeric powder, pepper powder, oil, cornflour, salt, and squeezed lemon juice and mix everything well
- Marinate the cleaned fish pieces with the above mixer and set them aside for 30 minutes
To Fry the Fish
- In a pan pour oil and let it heat in medium flame. Add green chili, curry leaves, and ginger-garlic, sauté until it turns fragrant
- Now place the fish pieces in the pan and shallow fry until it turns golden brown
- Flip the fish pieces and wait for them to become golden brown as well
- Remove the fish fry from the pan
- Serve the fish fry with warm rice or as an appetizer with sliced onions and lemon wedges
- The fish used for this recipe here is red tilapia but it can also be prepared with red snapper, cat fish, salmon, king fish and sardines for the similar taste and flavor
- Resting the marinated fish for at least 15 minutes helps the fishes to absorb the flavors of masala thoroughly which would enhance the taste and flavor
- We have added corn flour to make the fish fry crispy, but if you would like to have the fry more crispier, then rice flour can be added along with the corn flour in the ratio of 1:1
- Coconut oil has been used here for frying the fish which is widely used in Kerala cuisine to given an unique flavor to the dish, but it can also be replaced with mustard, sesame, canola, vegetable and corn oil to achieve the similar taste (avoid olive oil for frying which tends to over heat due to its low smoking point)
- This recipe can be either pan fried or deep fried, both gives the similar result
- Fish fry can be perfectly paired with rasam rice, sambhar rice, variety rice, one pot meals, non veg meals or even as a starter
Nutrition InformationYield 4 Serving Size 1 piece
Amount Per Serving Calories 335Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 97mgSodium 721mgCarbohydrates 10gFiber 3gSugar 3gProtein 46g
Disclaimer: Nutrition information comes from third-party apps and calculators. The information is purely an estimate and provided for information purposes only. You should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment.
Frequently asked questions
Fish pieces marinated in spices and then deep or pan-fried to a golden brown color is called Fish fry.
Adding rice flour and cornflour in a 1:1 ratio when marinating the fish pieces gives a perfect crispy fish fry.
Enjoy the recipe and let us know how it turned out for you!
If you have any other questions, please feel free to post them in the comment section below and we will try to answer them as soon as possible.