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Fish Fry

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Fish Fry
  • Recipe Servings: 6
  • 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


  1. Mix all the ingredients except the oil and apply to the fish. Marinate for about 1/2 an hour.
  2. 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.
  3. Remove fish from oil, and set aside over a colander.
  4. Heat oil again, before frying the remaining pieces.
  5. 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.
  6. Drain on an absorbent paper and serve hot, sprinkled with chaat masala and lemon wedges on the side.