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Fish Fry


Fish Fry

Fish Fry



Recipe Servings


Recipe Cook Time


Marinated fish fried crisp.


  • 1 kg singhara-cut into thick slices and with skin

    1 Tbsp powdered yellow peppers

    1 Tbsp chilli powder

    2 tsp ajwain

    2 Tbsp gram flour

    Salt to taste

    2 tsp garlic paste

    Mustard oil to deep-fry the fish

    Chaat masala
    and lemon wedges for garnish


Mix all the ingredients except the oil and apply to the fish. Marinate for about 1/2 an hour.

Heat the oil in a kadahi; when hot, add as many pieces as fit in comfortably. Fry over high heat till lightly coloured, and the masala forms a coat over it.

Remove fish from oil, and set aside over a colander.

Heat oil again, before frying the remaining pieces.

Before serving, heat the oil and add the pieces of fish to it; press them down a little and fry till cooked through and crisp on top.

Drain on an absorbent paper and serve hot, sprinkled with chaat masala and lemon wedges on the side.

Key Ingredients: cat fish, bell pepper, carom seeds, gram flour, garlic, mustard oil, red chilli, salt, lemon rind