Crispy pan fried fish steaks with delicious aroma and taste.

This easy shallow-fried fish recipe uses simple spices and ingredients in your kitchen to bring out the best flavours of the pan-fried fish.

Crispy on the outside and tender and zesty on the inside these pan-fried Indian fish fry are perfect for your main meals or for special occasions.

The fried fish is easy to make and takes only a few steps to prepare.Here are a few menus you can try.

Meal ideas for crispy fried fish

• Menu 1
  • Indian fried fish.
  • Jeera rice or ghee rice
  • Eggplant curry
  • ALOO KURMA(potato korma)

• Menu 2
  • Fried fish
  • Coconut rice or yellow rice
  • creamy cashew(kaju) masala curry(vegetarian,vegan)
  • SRI LANKAN PRAWN CURRY WITH COCONUT MILK.

• Salads
  • cucumber raita, onion raita, and coriander chutney are some of the salads and chutneys you can serve with the fried fish.
  • Serve with thick potato wedges or coleslaw.

There are so many ways to serve these fried fish steaks.

Tips to make pan-fried fish

• Use fresh spices to use on the fish slices.
• Coat the fish with the spice and flour mixture evenly but thinly.
• Cut the slices of the fish to half an inch thick pieces so they fry evenly.
• Fresh fish is recommended if you are using frozen fish steaks then let them defrost, pat them dry and coat them with an even flour-spice mixture.
• Leave the spice paste for at least 1 hour.
• Make the oil temperature not too hot or at the smoking point.
• Serve within 30 minutes of frying the fish steaks so they retain their crispiness.

utensils and appliances needed

• medium or large frying pan or skillet to shallow fry the fish.
• Kitchen paper towels to absorb access oil.
• 2 small bowls for the spice mix and flour mix.
• Spatula or a flat spoon to remove the fish from the frying pan.
• Large plate to marinate fish slices
• Platter to serve the fried fish.

More fish recipes.

• SRI LANKAN CHILLI FISH CURRY(miris malu).DEVILED FISH(Sri Lankan Chilli fish stir-fry)
• SRI LANKAN FISH CURRY WITH COCONUT MILK(thalapath fish curry).
• SRI LANKAN CANNED FISH CURRY(tin fish).

recipe difficulty- little care needed

Ingredients to make the crispy fried fish

The ingredients mentioned below are used in standard measuring cups and spoons.

500g of fish steaks
1/4 cup of oil(vegetable or coconut oil)

Marinating the fish

1 tablespoon of ginger garlic paste(1″inch piece of ginger and 2 cloves of garlic pounded together)
1/2 a teaspoon of turmeric powder
1 teaspoon of garam masala
1/2 a teaspoon of coriander powder(increase by 1/2 a teaspoon to increase the coriander flavor)
1 teaspoon of red chilli powder

Ingredients to coat the fish

3 to 4 tablespoons of all-purpose flour
3 tablespoons of corn flour
Salt as needed(start with 1/4th teaspoon and continue to 1/2 a teaspoon)
1/2 a teaspoon of red chilli powder

How to make the crispy pan fried fish

Marinating the fish steaks to fry.

Gently wash the fish steaks. set aside in a colander for the water to strain.

Place the fish on a flat plate and wipe any extra moisture with kitchen paper towels.

To a small bowl add the turmeric powder, coriander powder, garam masala, lime or lemon juice, red chilli powder and ginger garlic paste. combine well.

Rub the masala mix thoroughly on the fish steak, and wear a disposable glove to do the following.

Cover and let the fish steaks absorb the flavours for 10 to 15 minutes. you can refrigerate the fish steaks as well.

Coating the fish steaks to fry.

In a separate bowl mix the all-purpose flour, corn flour, salt and red chilli powder.

Add a teaspoon of water to the flour mixture to make a paste.

Gently coat the flour paste onto the fish slices, once coated place them apart from each other on the plate and set aside.

Over low-medium heat, pour in the oil and let the oil heat for a few seconds.

Once the oil is hot, gently place the coated fish slices in the pan, making sure not to crowd the pan with too many fish steaks.

Fry each side until each side is golden in colour and crispy. use a flat spoon or spatula to flip the fish slices.

Place the fish slice over paper kitchen towels to absorb extra oil and then transfer on onto a plate and serve immediately.

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