Fish fry recipe
Fish fry recipe | homemade fish fry
Fish Fry Recipe Kya Hai?
Fish fry recipe ek popular Indian dish hai jisme fresh fish pieces ko masala paste se double marinate karke tawa ya pan par shallow fry kiya jaata hai jab tak woh crisp aur golden na ho jaayein. Isme koi flour ya batter ki zaroorat nahi — sirf spice masala, lemon juice aur thoda sa oil kaafi hai. Yeh recipe Surmai, Pomfret, Bangda, Rohu — kisi bhi fish ke saath kaam karta hai.
In my 13+ years of professional kitchen experience at Radisson Hotels, fish fry is one dish that I have cooked hundreds of times — for everything from casual staff meals to elaborate seafood buffets. And the one thing I have always believed: the best fish fry does not need flour, batter, or complicated technique. What it needs is a well-balanced masala, proper marination time, and patience over low heat.
This is my go-to Indian style fish fry recipe — made without any flour coating, using a simple double marination method that delivers perfectly crisp, golden, deeply flavoured fish every single time. It works with Surmai, Pomfret, Bangda, Rohu, or almost any firm-fleshed Indian fish. The key to a good fish fry is using fresh fish, a thick masala paste, and never rushing the frying process on high heat.
Follow the step-by-step process below with images and video — tested and perfected in a professional hotel kitchen.
There are many different ways to make fish fry at home. The most common method is to pan-fry the fish in oil. However, you can also deep-fry the fish or bake it. The fish can be marinated before frying to add flavor and moisture. Make the crisp fish fry recipe with step by step images and video.
Fish fry is no doubt one of the most sought after seafood recipe in the world. A homemade fish fry is always delicious, yummy and healthy. Marinated fish pieces are pan fried over slow flame heat till become crisp golden. They are excellent as an appetizer and pair well with a side dish too. You can even use them to make some delicious fish curries. It is very important to make a balanced fish fry masala to marinate the fish. Don't use large amount of spice powder like cumin , coriander and garam masala powder. Otherwise these powder will overpower the natural flavor of the fish.
What is fish fry?
Fish fry is popular dish in India which is either deep fried or shallow pan fried till become crisp and golden. Spiced marinated fish either bone-in or boneless or sometimes coated with flours like gram flour or corn flour are shallow or deep fried till cooked. And the fish are typically served with sauce such as green chutney.
Salt water fish or fresh water fish
You should be aware and careful about the types of fish you are going to fry, Is the fish a fresh water fish or salt water. This is important before making the marination. For salt water fish, use very less amount of salt, just a small pinch as compare to fresh water fish. You can fry the fish either by deep frying or shallow frying. At home we usually fry the fish in a pan by shallow frying method. And this is most preferred method. But in most of restaurants, fish are deep fried like fish finger, fish Koliwada, fish n chip and Amritsai fish fry.
For deep frying fish fry, you need to add some flour like corn flour, all purpose flour, rice flour or gram flour in the marination. But this home style fish fry recipe is without any flour coating. But an easy fish fry recipe.
What are the types of fish to fry ?
There are many
different types of fish that can be used in a fish fry recipe. Some of the most
popular options include:
- White fish such as cod, haddock, flounder, and halibut. These fish are all relatively mild in flavor and have a firm texture, making them ideal for frying.
- Salmon is another popular choice for fish fry recipes. Salmon has a richer flavor than white fish and is also a good source of omega-3 fatty acids.
- Shellfish such as shrimp, prawns, and scallops can also be used in fish fry recipes. Shellfish should be cooked quickly to avoid overcooking.
- Oily fish such as mackerel, sardines, and herring can also be used in fish fry recipes, but they should be fried with care to avoid making the oil too smoky.
- Pomfret
- Basa Fish
- Bangda (Indian Mackerel)
- Surmai
- Rohu
- Bombil
- Katla
- Tilapia
- Cod
What to do with leftover fish fry?
You can refrigerated the leftover fish fry pieces for up-to 24 hours in a fridge. Before using them, you can either microwave them or shallow fry in a pan with some cooking oil. Otherwise you can use them to make fish curries like Punjabi fish curry or Bengali fish curry. These leftover fish fry really works best in this curries. They can also be used in other variety of ways like you can use them to make fish tacos, fish cake or fish salad.
How long do you fry fish for?
Generally it takes 4 to 5 minutes to fry boneless cubes of fish pieces to become crisp and well cooked. And for a full fish it takes around 7 to 8 minutes to fry and we'll cooked. Typically it depends on the thickness of the fish fillets you are using for the recipe. Make sure that the fish pieces become golden brown in color and the internal temperature reached around 63 degree.
If you love to prefer lots of masala coated fish fry then make tawa fry masala like Mangalore style. You can read the fish tawa fry recipe to make that kind of fish masala..
Fish fry ingredients
Fish Fry Recipe Video
Fish Fry Masala Recipe — The Secret to Crispy Flavourful Fish
The masala is the heart of any good Indian fish fry. Get the masala right and the fish fry makes itself. This recipe uses a double marination technique — a method I follow in professional hotel kitchens — where the first marinade cleans and tenderises the fish, and the second masala delivers all the flavour and crust.
Fish Fry Masala Ingredients (For 250g Fish)
| Spice | Quantity | Purpose |
|---|---|---|
| Red Chilli Powder | 1/2 tablespoon | Heat, colour and crust |
| Turmeric Powder | 1/3 tablespoon | Colour, antibiotic, odour removal |
| Coriander Powder | 1/3 tablespoon | Earthy base flavour |
| Cumin Powder | 1/3 tablespoon | Depth and aroma |
| Garam Masala | 1/4 tablespoon | Warmth — use sparingly |
| Ginger Garlic Paste | 1/2 tablespoon | Flavour base, tenderiser |
| Lemon Juice | 1 tablespoon | Acidity, flavour, odour control |
| Cooking Oil | 1 tablespoon | Binds masala, helps crust form |
| Salt | As per taste | Use less for saltwater fish |
Chef Mobasir's Masala Tip
The most common mistake I see in home kitchens is using too much coriander, cumin and garam masala powder. These are strong spices and in excess they completely overpower the natural flavour of the fish — which is the star of the dish. Keep these powders measured and balanced. The masala paste should be thick like a smooth chutney — never watery. If it looks too thin, the coating will slide off the fish during frying. Add a few curry leaves to the masala for an authentic coastal aroma.
Best Oil for Fish Fry — And Which Pan to Use
Choosing the right oil and pan is as important as the masala itself. Here is what I personally use and recommend based on professional kitchen experience:
| Oil | Smoke Point | Best For | Flavour |
|---|---|---|---|
| Mustard Oil ✅ | ~250°C | Coastal Indian fish fry | Pungent, authentic |
| Groundnut Oil ✅ | ~230°C | All fish types, neutral | Clean, neutral |
| Sunflower Oil ✅ | ~225°C | Everyday home frying | Very neutral |
| Coconut Oil ⚠️ | ~177°C | Kerala style fish fry only | Sweet, coconut aroma |
| Olive Oil ❌ | ~190°C | Not ideal for Indian fry | Can turn bitter at heat |
Best Pan for Fish Fry
- Cast Iron Tawa: Best for even heat distribution and authentic char marks. Retains heat well — ideal for tawa fish fry.
- Non-stick Pan: Best for home use — requires less oil and prevents fish from sticking. Use medium weight, not thin.
- Stainless Steel Pan: What we use in hotel kitchens. Requires proper preheating and slightly more oil but gives excellent crust.
Steps to make fish fry recipe
Cutting the fish
If you are using boneless fish fillet then trim them and cut into small cube size pieces and wash properly. Pat them dry completely using a kitchen towel or tissue paper.
I love fish fry with full fishes. Generally use medium size pomfret or bangda fish. For full fish fry carefully cut and remove all the inner organs and wash them 3 to 4 times to remove all dirt. With a sharp knife make some small cuts (incision) on both sides of the fish. This cut marks help to marinate the fish properly.
1st marination
Take the fish pieces or full fish in a mixing bowl and add some ginger garlic paste, turmeric powder, lemon juice and salt. Mix everything nicely and keep aside for 10 to 15 minutes.
Turmeric powder has some excellent natural antibiotic properties and whenever I prepare any seafood recipe I definitely use it. And I suggest to use it if you are making any fish or other seafoods. It can immediately vanish any smell or odour from fish.
2nd marination
In a mixing bowl add ginger garlic paste, red chili powder, cumin powder, coriander powder, garam masala powder, lemon juice, salt and cooking oil. Give them a good mix and make a smooth masala paste to marinate the fish.
You can add some chopped curry leaves or cilantro leaves in the marination. I love to use curry leaves which gives an aromatic flavor to the resulting fish fry. Take the fish pieces one by one and apply this masala evenly from all sides. Similarly if using full fish then apply them on both sides. Make sure the masala enter the cut marks as well.
Keep them refrigerated for 2 to 3 hours to marinate and absorb all the flavors.
Frying the fish
After the marination period, bring the fish and keep at room temperature for 10 minutes. Heat a pan or tawa over medium heat flame gas with some cooking oil or olive oil. When the oil become hot lower the flame to low. Now place the fish pieces one by one over the oil on the pan and fry for 2 minutes.
When that side become charred and crisp flip them carefully to other side and cook further for another 2 minutes. Keep the gas flame to low while frying them.
Low flame help to make them crisp and we'll cooked. Fry them by flipping from one side to another till crisp golden and cooked.
Remove them in a absorbent paper to absorb any excess oil from them and serve hot.
For full fish fry
Similarly place the marinated full fish on pan or tawa and cook till one side get nicely charred and crisp.
Then flip them to another side and cook further till done and crisp.
Remove and serve hot.
Tips to make best fish fry
- Keep them marinated for at-least one hour to absorb the flavors.
- Don't make the marinated masala watery, a thick masala stay coated while frying.
- Always prefer to use lemon juice to fry fish. It double the flavor.
- Keep the gas flame to low for a well cooked crisp fish fry.
Fish Fry Batter Recipe — For Crispy Coated Fish Fry
While this recipe is specifically designed as a no-batter, no-flour fish fry, I get many requests for a batter version as well — especially for deep fried fish like fish and chips or fish fingers. Here is a simple, reliable batter that works for any fish variety:
Basic Indian Fish Fry Batter (For Deep Frying)
- 3 tablespoon corn flour
- 2 tablespoon rice flour (for extra crispiness)
- 1 tablespoon besan (gram flour)
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- Water — enough to make a thick, smooth batter (no lumps)
Dip your marinated fish pieces in this batter and deep fry at 175–180°C until golden and crisp. This batter works for Surmai steaks, pomfret strips, and fish fingers. The rice flour + corn flour combination is the professional kitchen secret to an extra crispy, light batter that stays crunchy even after 10 minutes of plating.
Chef's Batter Tip
Keep your batter cold — I sometimes add a few ice cubes to the water before mixing. Cold batter hitting hot oil creates steam instantly, which is what makes the coating puff up and turn extra crispy. This is the same technique used in Japanese tempura and professional fish fry restaurants.
What to Serve With Fish Fry — Best Side Dishes
A great fish fry deserves the right accompaniments. In professional hotel service, we always plate fish fry with carefully chosen sides that complement rather than overpower the fish. Here are my top pairings:
- Green Chutney (Pudina/Coriander): The classic Indian pairing. The acidity and herb freshness cuts through the fried masala perfectly.
- Sliced Onion Rings + Lemon Wedges: Non-negotiable in any coastal Indian fish fry plate. The raw onion and lemon refresh the palate between bites.
- Steamed Basmati Rice: Fish fry pieces over plain steamed rice with a squeeze of lemon — simple, satisfying, and very popular in Goa and coastal Maharashtra.
- Roomali Roti or Tandoori Roti: Works beautifully as a wrap with onions and chutney — a popular street-style serving.
- Dal Tadka: Dal rice with a piece of fish fry on the side is classic home cooking across India.
- Coleslaw (Continental Style): For a hotel or restaurant plating, a small portion of creamy coleslaw alongside fish fry adds a contemporary touch.
If you love fish fry recipe then I am sure you would love more fish fry recipes like
Fish Fry
Fish fry recipe at home with marinated spice masala. Crisp and delicious pan fried fish are excellent as a side dish with curry and gravies.
Ingredients
- 250 gm fish (pieces or full)
- 2 tablespoon cooking oil
- 1/2 teaspoon turmeric powder (1st marination)
- 1/2 teaspoons ginger garlic paste (1st marination)
- 1/2 teaspoon lemon juice (1st marination)
- Small pinch of salt (1st marination)
- 1/2 tablespoon red chilli powder
- 1/3 tablespoon turmeric powder
- 1/3 tablespoon cumin powder
- 1/3 tablespoon coriander powder
- 1/4 tablespoon garam masala powder
- 1/2 tablespoon ginger garlic paste
- 1 tablespoon lemon juice
- 1/4 tablespoon salt or as per taste
- 1 tablespoon cooking oil
Instructions
- If using boneless fish fillet then cut them into small bite size pieces and wash nicely. Pat them dry completely using a kitchen towel or tissue paper.
- And if using whole fish then cut and remove all inner organs and wash properly to remove all dirt. Using a sharp knife make some small cut marks on both sides the fish.
- Take the fish pieces in a mixing bowl and add the ginger garlic paste, turmeric powder, lemon juice and salt.
- Mix everything nicely and keep aside to marinate for 10 minutes.
- In a mixing bowl, add ginger garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder and garam masala powder.
- Then pour lemon juice, cooking oil and salt. Give them a good mix and make a smooth masala paste without any lump.
- Now take the first marinated fish pieces and apply this on them nicely one by one.
- For full fish pieces apply the marinate inside the cut marks as well.
- Make sure the fish pieces are coated evenly from all sides. Cover and keep them refrigerated to marinate for 2 to 3 hours to absorb the flavors.
- Bring the marinated fish from the fridge and keep at room temperature for 5 to 7 minutes.
- Heat 2 tablespoon cooking oil in a pan or tawa over medium heat flame gas.
- When the oil become hot lower the flame to low and place the fish pieces carefully one by one.
- Fry the fish pieces for 2 minutes then flip them to another side carefully and cook further for 2 minutes.
- Fry them for 5 to 6 minutes by flipping from one side to another till they become crisp and nicely browned.
- Remove them on a absorbent paper to absorb any excess oil and serve immediately.
- Similarly you can fry the full fish on the pan. Flip them similarly and fry till both side become crisp brown. A full fish fry takes around 7 to 8 minutes for well cooked.
Chef’s Tips
- You can add some besan (gram flour) in second marination to deep fry them.
- While shallow frying (pan fry) keep the heat flame to low for a crispy fish fry.
📊 Nutrition (per serving)
Calories: 305 | Protein: 19g | Fat: 25g | Carbs: 0g
I’d love if you’d leave a rating or review below!
Frequently Asked Questions — Fish Fry Recipe
Q: Which fish is best for Indian fish fry?
The best fish for Indian style fish fry are Surmai (Seer Fish / Vanjaram), Pomfret, Bangda (Indian Mackerel), Rohu, and Katla. Surmai and Pomfret are the top choices for firm, meaty texture that holds the masala coating well. Read our complete Surmai fish guide to understand why it is the preferred choice in professional kitchens.
Q: What is the best oil for fish fry?
The best oils for Indian fish fry are refined groundnut oil, mustard oil, and refined sunflower oil — all have high smoke points above 220°C. Mustard oil is my personal recommendation for coastal style fish fry; it adds authentic flavour that complements Indian spice masalas beautifully.
Q: How long should I fry fish?
For boneless fish pieces or steaks, fry 2–3 minutes per side on low-medium heat — around 5–6 minutes total. For a whole fish, 3–4 minutes per side — 7–8 minutes total. The fish is done when it turns opaque and the flesh flakes cleanly when pressed. Internal temperature should reach 63°C.
Q: Can I make fish fry without flour or batter?
Absolutely yes. This recipe is specifically a no-flour, no-batter fish fry. The double marination with spice masala creates a naturally crispy coating when shallow fried on low heat. No besan, corn flour, or rice flour needed. The key is keeping the masala thick and the heat low.
Q: How to make vanjaram fish fry (Surmai fish fry)?
Vanjaram (Tamil name for Surmai/Seer Fish) fry follows the exact same method as this recipe. Cut Surmai into 2cm thick steaks, apply the double marination and shallow fry on a tawa on low heat — 3 minutes per side. Surmai's firm flesh makes it exceptional for tawa fry, developing a beautiful golden crust while remaining moist inside.
Q: What to do with leftover fish fry?
Refrigerate leftover fish fry in an airtight container for up to 24 hours. Reheat by shallow frying in a pan with a little oil — do not microwave as it makes the fish soggy. Leftover fish fry can also be used in fish curries, fish tacos, or fish salads.
Q: What is fish fry masala powder made of?
Fish fry masala powder typically contains red chilli powder, turmeric, coriander powder, cumin powder, and garam masala in balanced proportions. The key rule from professional kitchens: do not overuse coriander, cumin, or garam masala — these strong spices will overpower the natural flavour of the fish. Keep measurements precise and balanced.
Q: Is fish fry healthy?
Shallow fried Indian fish fry using minimal oil is a relatively healthy dish — especially when using protein-rich fish like Surmai or Rohu. The masala spices (turmeric, ginger, garlic) have well-documented anti-inflammatory and antioxidant benefits. Using less oil and frying on a non-stick pan or cast iron tawa keeps the calorie count in check.
More popular recipes you can try and make at home.
NICE TO MEET YOU!
I’m Mobasir Hassan, Executive Sous Chef with the Radisson Hotel Group. After years in hotel kitchens, I now share chef-tested recipes, step-by-step cooking techniques, and restaurant-style dishes that home cooks can recreate with confidence. I’m glad you’re here!