Teresa's Recipes
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
- 500 grams, cleaned and patted dry Fish fillets
- for frying Oil
- to taste Salt
- 2 tablespoons Lemon juice
- 1 teaspoon Black pepper powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 tablespoon Red chili powder
- 1/2 teaspoon Turmeric powder
- 1 tablespoon Ginger-garlic paste
- for serving Fresh mint chutney
Dietary Notes
- 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
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.