This fish fry recipe brings coastal flavours straight to your plate. Thick slices of king fish are coated with a fresh masala of garlic, chilli, coriander, and spices, then dipped in a semolina-rice flour mix for extra crunch. Shallow fried until golden, the fish stays juicy inside and crisp outside, a perfect balance of flavour and texture.
In a mixing bowl, combine crushed pepper, turmeric, garlic paste, red chilli paste, coriander leaf paste, coriander powder, clove powder, salt, and oil. Add lemon juice and mix well into a thick paste. This masala gives the fish a spicy kick and a fresh flavour.
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Marinate the Fish
Coat each slice of king fish generously with the masala paste, ensuring all sides are covered. Let the fish rest for about 15 minutes. This short marination helps the spices penetrate while keeping the fish moist.
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Prepare the Coating
Mix semolina and rice flour on a flat plate. This blend gives the fish fry its signature crisp texture. Rice flour adds lightness, while semolina provides crunch.
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Coat the Fish
Take the marinated fish slices and press them lightly into the semolina-rice flour mixture, coating evenly on both sides. Shake off any excess to avoid clumping.
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Fry the Fish
Heat oil in a non-stick pan on medium flame. Place the coated fish slices gently into the pan. Shallow fry in batches, turning once, until both sides are golden brown and crisp. Drain on absorbent paper to remove extra oil.
Description - Step 6
Serve Fresh
Arrange the hot fish slices on a serving plate with onion rings and lemon wedges. Serve immediately for maximum crunch and flavour.