Fish Fry
Pakistani-Indian fish fry — fish fillets marinated in spices and pan-fried until crispy. The classic Friday night dinner. Best with rice, lemon wedges, and fresh chutney.
Prep Time
28 min
Cook Time
46 min
Servings
4
Calories
423 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Fish400 g
- Black Pepper½ tsp
- Paprika1 tsp
- Garlic Powder1
- Lemon1
- Garlic3 cloves
- Olive Oil2 tbsp
- Salt1 tsp
- Parsley1
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Fish400 g
- Black Pepper0.5 tsp
- Paprika1 tsp
- Garlic Powder1
- Lemon1
- Garlic3 cloves
- Olive Oil2 tbsp
- Salt1 tsp
- Parsley1
Instructions
- 1
Use 1.5 lb of firm white fish fillets (cod, tilapia, pollock). Cut into 2-inch pieces.
- 2
Marinate 30 minutes: 2 tablespoons ginger-garlic paste, 1 tablespoon red chili powder, 1 teaspoon turmeric, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, 1.5 teaspoons salt, 2 tablespoons lemon juice, 1 tablespoon oil, 2 tablespoons chickpea flour (binder and crispness).
- 3
Heat ½ cup of oil in a skillet over medium-high. The oil should shimmer but not smoke.
- 4
Carefully add the fish pieces (don't crowd). Cook 3-4 minutes per side until deeply golden brown and crispy. The fish should flake easily when done.
- 5
Drain on a wire rack. Sprinkle with chaat masala while hot.
- 6
Serve immediately with lemon wedges, sliced raw onion, green chutney (mint-cilantro), and basmati rice.
Watch how to make Fish Fry
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💡 Expert Tips
- 1.Chickpea flour in marinade. Adds crispness when fried and acts as binder.
- 2.Pat fish dry first. Wet fish steams instead of crisping.
- 3.Medium-high heat. Too hot burns the marinade; too cool gives soggy fish.
- 4.Don't crowd the pan. Crowded fish steams.
🔬 Why It Works
Pakistani fish fry succeeds with the spice marinade penetrating the fish (30 minutes minimum) and the chickpea flour creating the crispy coating. Cooking in shallow oil (not deep-fried) creates restaurant-quality fish at home. The chaat masala finish provides the tangy Indian/Pakistani street food touch.
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Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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