Stir Fried Crispy Fish
Stir Fried Crispy Fish is a simple and delicious recipe of lightly marinated deep fried fish sauteed in onions and peppers.
My inspiration for this recipe comes from a local Indian restaurant where seasoned fish was served with a tangy crunchy chilli bite and my love for Amritsari fish. I love a fish starter and always looking for simple, delicious fish recipes to try at home.
If you love crispy fish or stir-fried vegetables – you must try this recipe. Ginger and garlic add so much umami flavour to the dish. And yet, this is not your regular stir fry recipe, it’s even better. Here I deep fried marinated fish until crisp, then tossed it with garlic, spices, onions, and peppers to coat it with all the delicious flavours. It’s a huge hit in my home and I promise you will be making it more often than you planned. This is tangy, spicy and light starter. If you are looking for some no-hassle party food, try this all-time delicious Stir Fried Crispy Fish.
300 grams white fish fillets (cut into 4cm thin chunks)
½ teaspoon carom seeds
Salt to taste
½ teaspoon dried fenugreek leaves
1 teaspoon mustard oil
1 teaspoon Kashmiri Red chilli
¼ teaspoon turmeric powder
½ teaspoon minced ginger
½ teaspoon minced garlic
1 teaspoon lime juice
2 tablespoons tapioca flour
2 tablespoons rice flour
1 teaspoon oil
1½ teaspoons finely chopped garlic
3-4 slit green chillies
Few curry leaves (optional)
1 teaspoon lightly crushed whole coriander
1 sliced onion
½ sliced green peppers
Salt to taste
1-2 teaspoons finely chopped coriander
Oil for frying
Take the fish fillets in a bowl and add carom seeds, salt, fenugreek leaves, mustard oil, Kashmiri Red chilli, turmeric powder, ginger, garlic, lime juice, tapioca flour and rice flour.
Add 1-2 teaspoons of water and gently mix to coat a thin layer on the fish. This is not a batter hence water is only added to lightly moisten the dry flours so they can form a thin coating on the fish. Leave it aside for 30 minutes.
Heat oil for deep frying. Drop a few pieces of fish into the hot oil, but do not overcrowd the pan, and fry for 2-3 mins until golden brown on high heat.
Take the fish out after 2 minutes and cool (fish is half cooked at this point).
Now fry again in hot oil till golden brown for 1-2 minutes.
Use a slotted spoon to remove them from the oil. Drain them on a kitchen roll/absorbent paper to soak excess oil.
Heat oil in a pan and add the garlic, green chillies and curry leaves. Sauté for 1-2 minutes on medium heat and then add the crushed coriander seeds, onions, peppers and salt to taste. Sauté on high heat for 2-3 minutes or until the onions are slightly brown.
Add the fish and coriander leaves and toss.
Serve hot with lime and Green Chutney.