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Kerala Fish Fry

A crispy, golden fried fish coated with a vibrant spice paste, capturing the essence of Kerala’s coastal cooking.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Kerala
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 tbsp minced garlic Fresh is best; it brings an aromatic punch.
  • 1 tbsp minced ginger Adds warmth and depth; use a microplane for a fine mince.
  • 1/2 lime juiced Citrus elevates the dish with brightness.
  • 1 1/2 tsp kosher salt Enhances the flavors; ensure it's kosher for even distribution.
  • 1/2 tsp cayenne Adjust to heat preference; add less for milder flavor.
  • 1/4 tsp turmeric Offers color and a subtle earthiness.
For Frying
  • 1 lb fish fillets or steaks Tilapia and cod are preferred, but any firm white fish works.
  • 1/4 cup coconut or vegetable oil Coconut oil is traditional; vegetable oil can be used.

Method
 

Preparation
  1. In a small bowl, combine garlic, ginger, lime juice, kosher salt, cayenne, and turmeric until a smooth paste forms.
  2. Pat your fish fillets dry with paper towels and rub the spice paste all over the fish.
  3. Let the fish sit at room temperature for 30 minutes to absorb the flavors.
Cooking
  1. Preheat a heavy skillet over high heat.
  2. Once the oil is shimmering, slide in half of the fish fillets. Cook undisturbed for 2-3 minutes.
  3. Carefully flip the fish and cook for another 1-2 minutes until opaque and flaky.
  4. Repeat with the remaining fish fillets.
Serving
  1. Plate the fried fish, garnish with lime wedges, and serve promptly.

Notes

Use a splatter guard while frying to minimize mess and avoid overcrowding the pan.