Fish Fry | Crispy Fried Fish Recipe with Tilapia

5 from 5 votes

Fish Fry is a spicy, crunchy, and flavorful finger food recipe prepared using your choice of fish with aromatic spices and flour.

Prep Time15

Cook Time15

Course: Appetizer, Finger Food

Cuisine: Indian

Diet: Gluten Free

Servings:

Calories: 137kcal

Author: Kushi

Cut the tilapia into bite-size pieces or of desired size. (If using small fish like silverfish or croaker, you don't have to cut them).
3 Tilapia fillets
Grind onion, garlic, ginger, and green chile with little or no water to form a thick, smooth paste.
½ Onion, 2 Garlic cloves, 1 inch Ginger, 1 Green chilie
Transfer this paste to a bowl, and add the red chili powder, turmeric powder, asafoetida / hing, cumin seeds, curry leaves, garam masala powder, and salt to taste and mix well. Taste the masala and adjust any spices now.
1 teaspoon Red chile powder, ¼ teaspoon Turmeric powder, Asafoetida, ½ teaspoon Cumin seeds, 1 teaspoon Crushed curry leaves, Garam masala powder, Salt
Add the fish and toss it to coat it well with the mixture. Set it aside for 15 minutes.

Heat oil in a pan for frying.
Oil
Take rice flour in a bowl. Coat each marinated fish piece in rice flour and drop them in oil. Do not overcrowd the pan.
Rice flour
Fry the fish on both sides on medium to medium-high flame until crisp.
Transfer these fries onto paper towels to absorb any excess oil.
Repeat the process for the remaining fish.
Serve hot and enjoy. Just before eating, drizzle lemon juice if desired.

If rice flour is unavailable, all-purpose flour can be used to coat the fish, but the fish fry will not be as crisp as the one prepared using rice flour.
Vary the spices as per your taste.
See that the oil is not too hot or too cold. If it's too hot, the fries will turn dark brown very quickly, and if it's too cold, it will absorb excess oil.
To check if the oil is hot, drop a little piece of the outer coating of the fish fry and check if it sizzles and comes up.