Masala Fish Fry Recipe: A Quick, Easy & Tasty Meal

Masala fish fry is a delicious Indian dish that is perfect as an appetizer or a main course. The fish is coated in a blend of flavorful spices, and then pan-fried until crispy on the outside and tender on the inside. This recipe is easy to make and is sure to be a crowd-pleaser at any gathering.

Ingredients:

For the Fish:

• 1 lb firm white fish (such as cod or halibut), cut into 2-inch pieces
• 2 tbsp vegetable oil for frying
  

For the Masala Coating:

• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp red chilli powder
• 1 tsp turmeric
• 1 tsp salt
• 2 cloves garlic, minced (or 1/2 tsp garlic powder)
• 1-inch piece ginger, grated (or 1/2 tsp ginger powder)
• 1 tbsp lemon juice
  

For Garnish:

• Fresh cilantro leaves, chopped
• Lemon wedges
• Sliced onions and green chillies (optional)

Instructions:

1. Pat the fish pieces dry with paper towels to remove excess moisture and place them in a large bowl.
2. Mix all the masala coating ingredients in a small bowl to create a paste, adding a splash of water if needed to combine.
3. Coat the fish pieces evenly with the spice paste, making sure to cover all sides. Let the fish marinate for 20-30 minutes at room temperature.
4. Heat the vegetable oil in a large skillet over medium-high heat until shimmering (around 375°F/190°C if using a thermometer).
5. Carefully place the marinated fish pieces in the hot oil, ensuring not to overcrowd the pan. Work in batches if necessary.
6. Cook the fish for 3-4 minutes on each side, or until golden brown and crispy. The fish should flake easily with a fork when done.
7. Remove the cooked fish pieces and place them on a paper towel-lined plate to drain excess oil.
8. Garnish with fresh cilantro, lemon wedges, and serve hot with sliced onions and green chilies if desired.

Tips:

• Choose a firm white fish that won't fall apart during cooking
• Don't skip the marination time - it's essential for flavour
• Ensure the oil is hot enough before adding fish to achieve crispiness
• Don't move the fish pieces too much while cooking to prevent breaking

Serving Suggestions:

• Serve with mint chutney or lemon wedges
• Pair with steamed rice or roti
• Can be served as an appetizer or main course

Storage:

Best enjoyed fresh and hot. If needed, store leftovers in an airtight container in the refrigerator for up to 24 hours. Reheat in a pan or oven until warmed through.

It's a flavourful and easy-to-make dish that is perfect for any occasion. The combination of spices gives the fish a delicious kick of flavour, and the crispy exterior and tender interior make for a satisfying texture. This recipe is sure to be a hit with anyone who loves seafood and Indian cuisine.