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Kerala Fried Fish
Kerala Fried Fish is a tantalizing dish that hails from the coastal state of Kerala in South India. Known for its vibrant spices and fresh seafood, this dish features succulent fish fillets marinated in a medley of spices and fried to golden perfection. The crispy exterior gives way to tender, flavorful fish, making it a popular choice for both main courses and appetizers. Traditionally served with a side of steamed rice or zesty mint chutney, this dish captures the essence of Kerala's rich culinary heritage.
Ingredients
- Fish fillets
- 500 grams, cleaned and patted dry
- Oil
- for frying
- Salt
- to taste
- Lemon juice
- 2 tablespoons
- Black pepper powder
- 1 teaspoon
- Cumin powder
- 1 teaspoon
- Coriander powder
- 1 teaspoon
- Red chili powder
- 1 tablespoon
- Turmeric powder
- 1/2 teaspoon
- Ginger-garlic paste
- 1 tablespoon
- Fresh mint chutney
- for serving
Instructions
- Clean and wash the fish fillets thoroughly. Pat them dry with a paper towel to remove excess moisture.
- In a mixing bowl, combine ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, black pepper powder, lemon juice, and salt to create a flavor-packed marinade.
- Coat the fish fillets evenly with the marinade, ensuring all surfaces are covered. Allow the fish to marinate for at least 30 minutes for the flavors to penetrate.
- Heat oil in a deep pan or kadai over medium heat. Ensure the oil is hot enough by dropping a small piece of the marinade; it should sizzle upon contact.
- Carefully place the marinated fish fillets into the hot oil, frying them in batches if necessary to avoid overcrowding. Fry until the fish is golden brown and crispy, about 4-5 minutes on each side.
- Once cooked, remove the fried fish from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve the hot Kerala Fried Fish with a side of steamed rice or as an appetizer with fresh mint chutney.
Tips
- For an extra crunch, you can coat the marinated fish fillets in rice flour or semolina before frying.
- Feel free to use your choice of fish; popular options include tilapia, kingfish, or pomfret.
- Ensure the oil is at the right temperature to avoid greasy fish. If the oil is too hot, the fish will burn on the outside while remaining raw inside.
Dietary Information
Servings: 4 Dish Type: Main Course/Appetizer Prep Time: 10 minutes Marinating Time: 30 minutes Cook Time: 15 minutes Calories: 320 Fat: 18g Carbs: 10g Protein: 28g Sodium: 250mg Sugar: 0g
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