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Indian Fried Fish Recipe (Kerala Fish Fry)

A delicious and authentic Kerala Fish Fry recipe featuring a homemade spice blend that brings warmth and vibrant flavors to your table.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Kerala
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Spice Paste
  • 1 tbsp minced garlic Freshly minced for best flavor
  • 1 tbsp minced ginger Fabulous for that extra zing
  • 1/2 lime lime (juiced) Plus lime wedges for serving
  • 1.5 tsp kosher salt Adjust to taste
  • 1/2 tsp cayenne For heat; feel free to adjust!
  • 1/4 tsp turmeric For color and depth
For Frying
  • 1 lb fish fillets or steaks Typically tilapia or cod; any firm white fish will work
  • 1/4 cup coconut or vegetable oil For frying; coconut gives a lovely flavor

Method
 

Preparation
  1. In a small bowl, combine the minced garlic, ginger, lime juice, kosher salt, cayenne, and turmeric. Mix into a thick paste.
  2. Pat your fish dry using paper towels. Rub the spice paste generously all over the fillets, ensuring they're evenly coated. Let it marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
Cooking
  1. Preheat a heavy skillet (preferably cast iron) over high heat until hot. Add the coconut or vegetable oil.
  2. Carefully slide in half of the fish fillets. Let it cook undisturbed for 2-3 minutes, or until the fish lifts easily and turns opaque at the edges.
  3. Flip the fish carefully using a spatula and cook for an additional 1-2 minutes until it's just opaque in the center and flakes easily with a fork.
  4. Transfer the fried fish to a plate lined with paper towels to absorb excess oil. Repeat with the remaining fillets.
  5. Serve hot with lime wedges for squeezing over the top.

Notes

For extra crispiness, try lightly dusting the fish with a tablespoon of cornstarch before frying. Cooked fish can be stored in an airtight container in the refrigerator for up to 2 days. Prepare the spice paste a day in advance and store in the fridge, bringing it to room temperature before use.