This Fried Fish Recipe helps you achieve crispy, golden fish on the outside and tender, fully cooked fish inside. Frying fish is simple, but small mistakes can lead to raw centers, a greasy texture, or a strong odor. This guide shares practical tips to help you fry fish perfectly at home every time.
Fried Fish Recipe
Ingredients
Method
- Wash the fish with fresh water to clean it and place it in the strainer for 10 to 15 minutes to drain out the excess water.
- Mix salt, celery seeds (ajwain), garlic powder, ginger powder, turmeric, soy sauce, and white vinegar or lemon juice to make a mixture.
- Apply this mixture thoroughly and evenly to all sides of the fish pieces. Set it aside for half an hour.
- Now prepare the batter with gram flour (basen), cornflour, ground coriander seeds, black pepper powder, spices powder (garam masala), red chili flakes, and red chili powder. Mix well and pour in little water to form a dense paste.
- Pour the batter over the fish cuts and apply this batter evenly to all the sides, and set them aside for 10 to 15 minutes.
- Put the oil in the wok and heat it on medium-high flame till it is ready for frying.
- Now set the flame to medium and start frying the fish. Flip the sides of pieces after 3 to 4 minutes. One batch of fish may take total 15 minutes till it gets perfectly fried.
- Fry the fish cuts till they get a beautiful golden color. Then take them out of the wok with a strainer. Keep the fried pieces in the strainer for a while till the extra oil gets strained back into the wok, and then put them over the paper towel in a serving dish.
- Serve hot with slices of lemon and cucumbers along with the sauce of your choice.
Video
Notes
Fish Used in This Recipe
I used shop-bought Rohu fish steaks, bone-in and skin-on, with scales removed. Fish steaks are ideal for frying because they hold their shape well, cook evenly, and are less likely to break compared to fillets.
That said, this recipe works well with any firm fish, including tilapia, cod, catfish, or snapper.
Oil Temperature & Smoke Point (VERY IMPORTANT)
Fried fish is a high-heat recipe, and success depends heavily on oil temperature. Using oil with a high smoke point prevents burning and helps create a crisp crust without absorbing excess oil.
Best oils for frying fish include:
- Sunflower oil
- Peanut oil
- Grapeseed oil
- Safflower oil
- Refined avocado oil
Always heat the oil properly before frying. Hot oil seals the surface quickly, keeping the fish moist inside.
How to Make Fried Fish Odorless
Raw fish can sometimes have a strong odor, especially freshwater fish. To eliminate this smell, prepare a simple odor-removal mixture using:
- Salt
- Ajwain (celery seeds)
- Garlic & ginger powder
- Turmeric
- White vinegar or lemon juice
Coat the fish evenly and let it rest briefly. This process neutralizes odor and improves overall flavor.
Batter & Coating – Why It Matters
A well-balanced batter does more than add flavor. It:
- Creates a crispy outer crust
- Prevents fish from absorbing excess oil
- Protects delicate fish flesh from breaking
Using a combination of gram flour and cornflour results in a coating that fries evenly and stays crisp.
Why Deep Frying Works Best for Fish
Deep frying ensures:
- Even heat distribution
- Uniform golden color
- Consistent crisp texture
Because the fish is fully immersed in oil, it cooks faster and more evenly compared to shallow frying, where uneven contact can cause patchy browning.
Key Tips for Perfect Fried Fish
- Use oil with a high smoke point
- Heat oil properly before frying
- Shake off excess batter before adding fish to oil
- Fry on medium heat after oil is hot
- Avoid overcrowding the pan
- Flip fish gently to prevent breaking
These small details make a big difference.
What to Serve with Fried Fish
Serve fried fish hot and fresh with:
- Lemon wedges
- Sliced cucumber or salad
- Mint chutney, tartar sauce, or ketchup
Garnish with fresh herbs like coriander, dill, or parsley for added freshness. Serve the fish immediately as it starts losing crispiness after 5 minutes of frying.
Try this Fried Fish Recipe at home and share your experience in the comments section.
If you prefer a lighter and healthier option, try this steamed whole fish with ginger and spring onion, which highlights the natural flavor of fish without frying.
Frequently Asked Questions
How do you make fried fish crispy?
To make fried fish crispy, pat the fish dry before coating, use a well-balanced batter, and fry in hot oil with a high smoke point. Avoid overcrowding the pan so the oil temperature stays consistent.
What oil is best for frying fish?
Oils with a high smoke point, such as sunflower oil, peanut oil, grapeseed oil, or refined avocado oil, are best for frying fish. These oils withstand high heat without burning.
How do you remove the fishy smell before frying?
The fishy smell can be reduced by marinating the fish briefly with salt and an acidic ingredient like lemon juice or vinegar. This helps neutralize odor and improve flavor.
What fish is best for frying?
Firm fish like rohu, tilapia, cod, catfish, or snapper work best for frying because they hold their shape well and cook evenly in hot oil.
Why does fried fish turn greasy?
Fried fish becomes greasy when the oil is not hot enough. Properly heated oil seals the surface quickly, preventing the fish from absorbing excess oil.
How long should fish be fried?
Fish should be fried until golden and crisp on the outside and fully cooked inside. Cooking time depends on thickness, but it typically takes a few minutes per side over medium heat.
Can fried fish be reheated?
Yes, fried fish can be reheated in an oven or air fryer to restore crispiness. Microwaving is not recommended, as it can make the fish soggy.