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Kerala Fish Fry

A beloved coastal dish from Kerala, featuring fish marinated with spices and fried to golden perfection, evoking family memories and beach vibes.
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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: 350
Ingredients Method Notes

Ingredients
  

Marinade
  • 1 tbsp minced garlic Use fresh garlic for robust flavor.
  • 1 tbsp minced ginger Essential for that authentic taste.
  • 1/2 lime lime (juiced, plus lime wedges for serving) The acidity balances the spice.
  • 1 1/2 tsp kosher salt Essential for seasoning the fish.
  • 1/2 tsp cayenne pepper Adjust based on your spice preference.
  • 1/4 tsp turmeric Adds color and mild earthiness.
Main Ingredients
  • 1 lb fish fillets or steaks Tilapia and cod recommended.
  • 1/4 cup coconut or vegetable oil Coconut oil lends extra flavor.

Method
 

Marinating
  1. Combine minced garlic, minced ginger, lime juice, salt, cayenne, and turmeric to create a spice paste. Pat the fish dry and rub the paste all over the fillets. Let rest for 30 minutes at room temperature or up to 2 hours in the refrigerator.
Frying
  1. Preheat a heavy skillet over high heat and add the coconut or vegetable oil until shimmering.
  2. Carefully place half of the marinated fish in the hot oil. Cook undisturbed for 2-3 minutes until the fish lifts easily and the edges are turning opaque.
  3. Gently flip the fillets and continue cooking for another 1-2 minutes until opaque and flaky.
Serving
  1. Transfer the fish to a paper towel-lined plate to drain excess oil. Serve immediately with lime wedges.

Notes

Avoid overcrowding the pan to ensure the fish crisps up nicely. Store leftovers in the fridge for up to 2 days.