Coated with a flavoursome masala and fried in coconut oil, this Kerala fish fry is the best! Crispy on the outside, with a succulent flesh inside, this fried fish will make your lunch a gratifying experience!
Pour some sambhar or fish curry on a bed of rice, with some avial and thoran on the side, crush some poppadum, and flakes of a fish fry to complete a mouthful of food! This, my friends, is the ultimate Kerala lunch!
If there is a heaven, I would imagine the lunch service to have this fish fry every day!
For Kerala style fish fries, we use two marinades at home. This fish fry is one of them. This is inspired by how my mom fries fish at home.
Preparing the marinade is quite simple – grind together a handful of shallots with some garlic, ginger, and curry leaves. Add chilli powder, coriander powder, turmeric powder, and salt to complete the paste. Score the fish and rub in the marinade. Fry in coconut oil with a dash of pepper powder.
You could use more oil and deep fry the fish. Alternatively, you could use just enough oil to cover the base and use a spoon to scoop some hot oil on the top every now and then.
I used pomfret fish for this post. It was a small one, the size of my palm, weighing about 250 grams. You can use any fish of your choice. It doesn’t have to be a whole fish either. Cutting to steaks will make it easy to fry them. It’ll also get the marinade to cover more surface. For best results, let the fish marinate for a couple of hours before you fry them.
Check out this Kerala fish fry recipe and give a try. Do you love fish fries? Which fish do you prefer, and how do you fry them?