Chettinad Fish Fry
Chettinad Fish Fry! Fresh fish pieces are marinated in a bold spice blend, then pan-fried to crispy perfection. Each bite is a burst of heat and aromatic spices, a true taste of South Indian cuisine. Perfect with rice and cooling accompaniments!
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Servings: 4 People
Calories: 300kcal
Ingredients
Ingredients:
- 500 Grams Fish fillets (like kingfish, tilapia, or catfish)
- 2 tbsp Ginger-garlic paste
- 1 tsp Red chilli powder
- 1 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Fennel seeds
- 1 tsp Black peppercorns
- 1 tbsp Tamarind paste
- Salt to taste
- Curry leaves
- Fresh coriander leaves for garnish
- Oil for frying
Instructions
How to make Chettinad Fish Fry
Prepare the Fish:
- Clean and pat dry the fish fillets. Cut them into desired sizes for frying. Make 2-3 slits on each fillet to allow the marinade to penetrate.
Marinate the Fish:
- In a bowl, mix ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, fennel seeds, black peppercorns, tamarind paste, and salt to form a smooth paste. Apply this marinade evenly on both sides of the fish fillets. Allow them to marinate for at least 30 minutes to 1 hour for the flavors to infuse.
3. Fry the Fish:
- Heat oil in a pan for shallow or deep frying. The oil should be hot but not smoking. Add a few curry leaves to the oil for extra flavor. Carefully place the marinated fish fillets in the hot oil, ensuring not to overcrowd the pan. Fry them in batches if necessary. Fry each side for about 3-4 minutes or until golden brown and crispy. Once cooked, remove the fish from the oil and drain excess oil on paper towels.
4. Garnish and Serve:
- Garnish the Chettinad Fish Fry with fresh coriander leaves. Serve hot with slices of lemon and your favorite dipping sauce or chutney.
Nutrition
Calories: 300kcal | Carbohydrates: 10g | Protein: 25g | Fat: 10g | Cholesterol: 70mg | Sodium: 397mg | Fiber: 2g