Fish Fry is an all-time favourite and mouth-watering dish that people love worldwide, with the outer layer being crusty and the inside tender and succulent. Most of the time, fish fillet is marinated with spices and shallow or deep-fried till golden brown. Fishes can be anything, but tilapia, pomfret, or kingfish are usually used for preparing this. The secret behind a good fish fry is in the marinade, which tends to be a concoction of spices like red chilli powder, turmeric, coriander, and garam masala mixed with ginger-garlic paste and lemon juice. This way, it enhances flavours in the fish, along with tenderisation. A light coating of the fish dredged in semolina, rice flour, or gram flour after marinating for at least 30 minutes to absorb the flavours. Frying is done over medium heat so it cooks without burning the outside crust. The result is a crispy, golden fish, soft and flaky inside. Common accompaniments with fried fish are lemon wedges, onion rings, and a side of mint or tamarind chutney. It goes well with rice or flatbread and is good for lunchtime, evening, or even an appetiser course. The spice combination, crunch, and freshness of the fish make this dish comforting and indulging.

• 500 gms fish
• 2 tbsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• Curry leaves
• 5 cloves garlic
• Salt
• 2 pc coconut slices
• 100 gms coconut oil

• Clean and wash 500 gms of fish properly under running water. Remove the excess water by wrapping the fish in a kitchen towel or using paper towels to dry it.
• Place this in a large mixing bowl and marinate with 2 tbsp of lime juice, coating the pieces well. Lime juice not only gives a sour taste but also tenderises the fish and reduces the fishy smell.
• Mix the spice mix in a small bowl. Add 2 tbsp of chilli powder, 1 tbsp of coriander powder, 1/2 tsp of turmeric powder, one tbsp of pepper powder, 1/2 tsp of garam masala powder, and salt to taste. Mix all the spices well.
• When the spice mix is ready, liberally apply it to the fish, ensuring each piece has a coating on all sides. Gently rub the spices into the flesh of the fish so that the flavours deeply insert themselves into them. Allow the fish to marinate for at least 30 minutes or longer if possible, allowing the flavours to meld with each other.
• Now, let's prepare the tadka. Peel five cloves of garlic and slice them into thin pieces. Break two dried red chillies into small pieces and retain fresh curry leaves. Then, take two slices of coconut and cut them into thin slivers. These added ingredients give this dish an aromatic flavour, complementing the fish's spices.
• After marinating the fish, heat 100 ml of coconut oil in a large frying pan or skillet over medium heat. The most called-for ingredient in terms of authenticity to flavour, especially in South Indian-style fish fry recipes, is coconut oil.
• Once the oil is hot but not smoking, add thinly sliced garlic, broken red chillies, curry leaves, and thin slivers of coconut. Saute all these ingredients in hot oil for about 1-2 minutes, occasionally stirring until the garlic turns golden brown, the curry leaves crisp up, and the coconut pieces get lightly toasted. This seasoning forms a delicious aroma and transfers flavour to the oil, making the fish taste good.
• Gently place the marinated fish pieces in hot oil. Don't just cram your pan; make sure equal cooking is achieved. Fry the fish in medium heat on each side for 4-5 minutes until golden brown with a crispy outer layer. Depending on the thickness of the fish pieces, adjust the cooking time. The fish should be fully cooked and yet juicy and tender inside.
• While frying, baste some of the hot oil over the top of each piece to ensure even cooking and flavour distribution. Alternatively, add more curry leaves to the oil while frying for an extra burst of flavour.
• When the fish is golden brown, cook with a slotted spoon; remove from the frying pan carefully and let rest on a plate lined with paper towels to drain extra oil.
• Serve the fish fry hot, garnished with crispy curry leaves, garlic slices, and coconut slivers from the pan. This goes well with steamed rice, lemon wedges, and fresh salads or chutneys. The main thing that makes the fish fry irresistibly delicious is the tangy lime, fiery chili, aromatic spices, and rich coconut oil-just a perfect balance of flavours and textures that can make one ask for more.
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