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Kerala Fish Fry

Experience the authentic flavors of Kerala with this crispy and spicy fish fry, a comforting dish that will elevate any meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Kerala
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Spice Paste
  • 1 tbsp minced garlic Enhances the flavor; use fresh for the best result.
  • 1 tbsp minced ginger Adds warmth and depth; you can substitute with powdered ginger in a pinch.
  • 1/2 lime lime (juiced, plus lime wedges for serving) Brightens the dish with acidity.
  • 1.5 tsp kosher salt Enhances the flavors; use less if you're watching your sodium intake.
  • 1/2 tsp cayenne Provides a pleasing heat; adjust to taste.
  • 1/4 tsp turmeric Adds a beautiful golden color and earthy flavor.
For Frying
  • 1 lb fish fillets or steaks Use tilapia or cod, or any firm white fish.
  • 1/4 cup coconut or vegetable oil Coconut oil gives an authentic taste but vegetable oil is perfectly fine.

Method
 

Preparation
  1. In a small bowl, combine minced garlic, minced ginger, lime juice, salt, cayenne, and turmeric. Mix until well combined to form a paste.
  2. Pat the fish dry, then rub the spice paste generously over each fillet. Cover and let it marinate for at least 30 minutes at room temperature (or up to 2 hours in the refrigerator for a more pronounced flavor).
  3. Preheat a heavy skillet, preferably cast iron, over high heat. Add the coconut or vegetable oil until it shimmers.
Cooking
  1. Carefully place half of the fish fillets into the hot oil. Cook undisturbed for about 2-3 minutes until the fish lifts easily and the edges are turning opaque.
  2. Gently flip the fish and cook for another 1-2 minutes, or until the center is opaque and flakes easily with a fork. Remove and set aside. Repeat with the other half of the fish.
Serving
  1. Serve hot with fresh lime wedges on the side.

Notes

Leftover fried fish can be stored in the fridge for 1-2 days. Reheat in the oven for the best texture. You can marinate the fish a day in advance and fry just before serving for a hassle-free meal.