Make this Kingfish fry at home in just 30 minutes. This quick Goan kingfish fry recipe is made with fresh fillets, marinated in tangy, spicy masala, coated in rava, and pan-fried crispy and golden. Serve with steamed rice and curry. This fish fry is a simple, family-friendly recipe you can make at home with step-by-step photos and a quick video.
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This Goan kingfish fry reminds me of the Mangalroean fish rava fry I grew up with. The spicy and tangy fish fry marinade enhances the flavor of kingfish fillet without overpowering it, and that golden, crispy coating of semolina…it's pure magic.
This fish rava fry is a dish that feels like home, bringing back memories of mom frying crispy fish while I waited eagerly for my turn to be served straight from the tawa, paired with rice and fish curry.
I love Kingfish fillets because they have a single bone in the center, making them very kid-friendly. Unlike mackerel or pomfret, which have tiny bones everywhere, Kingfish lets my kids enjoy their meal without fuss.
Whether it's a simple fry or a spicy Goan kingfish curry, Kingfish fillets are always a hit. If you love kingfish recipes, try my popular Kingfish masala fry or Andhra kingfish fry.
This easy kingfish fry recipe uses fresh fillets and works as a base for any fish -try Mackerel (Bangda), Pomfret (Paplet), or Salmon. If you love Goan fish recipes, check out Stuffed Mackerels with Green Masala, Recheado Mackerels, Goan Ambotik, and Goan Fish Curry.
About This Goan Kingfish Fry Recipe
In this recipe post, I am sharing how to make a Goan-style kingfish fry recipe. Kingfish, also known as Iswan in Goa, has other popular names throughout India, such as Surmai, Seer Fish, and Vanjaram. This Iswan fry recipe is pan-fried in less oil, but you can also bake it for a healthier option. Instructions are included in the post.
- Perfectly crispy every time: This Goan kingfish rava fry recipe has rava coating that gives the fish a golden, crunchy crust while keeping the inside tender and juicy.
- Quick and easy: This fish fry is ready in just 30 minutes, and it is ideal for busy weeknights or last-minute meals.
- Make-ahead convenience: I marinate the fish in spices in advance and store it in an air-tight container in the freezer. The marinated fish fillets stay flavorful and ready to use for up to a month in the freezer, making them perfect for quick meals or unexpected guests.
- Family-approved: Even picky eaters love it, and you don't have to spend time picking bones. Each bite brings comforting, nostalgic flavors that remind you of cozy Goan kitchens.
You may also like these other popular Indian seafood recipes from this website:
Ingredient Notes
This Goan kingfish fry recipe is quick and easy, requiring only a few simple ingredients in 30 minutes (excluding marinating time). You can make it with any other fish, like this Indian mackerel fry, made with the same ingredients.
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Kingfish Fillets: I always choose fresh kingfish fillets. More tips on choosing fresh fish are shared in the recipe FAQs section below. Get the kingfish fillets thinly sliced by your fish vendor. Thinly cut fillets cook quickly and evenly, making them perfect for frying, grilling, or baking. Their firm texture holds up well in the pan, ensuring a beautiful golden crust when fried. You can also use frozen kingfish fillets. If using frozen fish, ensure it is fully thawed and patted dry before marinating. You can use any other fish, like Mackerel or Pomfret for this recipe.
- Spice Powders: The marinade for this spicy fish fry recipe is a blend of basic spices like turmeric and red chili powder. The same marinade works perfectly for other fish fries as well. I've also used it for my silver fish fry recipe.
- Ginger-garlic paste: Helps to remove fish smell and adds aroma and flavor to this Indian-style fish fry.
- Lemon juice or tamarind: Adds a tangy touch to the kingfish fillets. Substitute it with vinegar.
- Crispy coating: Coat the marinated fish evenly with semolina for a crispy crust. For extra crunch, mix semolina with a bit of rice flour. A generous coating of rava (semolina) and rice flour before frying the fish gives this Goan fish fry recipe that irresistible crispy texture, while keeping the inside tender and juicy.
- Oil: I used coconut oil for this Goan kingfish recipe. It adds an authentic coastal flavor. You can use any other cooking oil that has a high smoke point and neutral flavor.
How to make Kingfish Fry Goan Style
Prepare the fish masala paste
In a mixing bowl, combine the following masala ingredients.
- ½ tsp turmeric powder
- 1 tsp spicy red chili powder
- 1 tbsp Kashmiri red chili powder
- 1 tsp ginger-garlic paste
- salt to taste (start with ½ tsp, taste and add more as per taste)
- 2 tsp lemon juice or tamarind pulp
Add 1 teaspoon of water and mix well. Gradually add water, a little at a time, until you achieve a thick, spreadable paste. Masala paste for marinating fish is ready. Taste the paste and adjust the seasoning as needed.
Marinate the fish
Pat 4 Kingfish fillets dry with a paper towel. Apply the masala paste evenly over the entire surface of the fish fillet (both sides). Ensure the fish is thoroughly coated with the masala paste. Marinate for at least 30 minutes.
Prepare the coating: On a plate, combine:
- ½ cup rava (semolina)
- ¼ cup rice flour, optional
- ½ tsp red chili powder
- ¼ tsp turmeric powder
Mix them well. Addition of turmeric and red chili powder is optional. It gives a beautiful color to the coating.
Coat the marinated fish fillet (pressing gently) with this semolina mixture. Keep them aside on a plate.
Frying the Kingfish Fillets
Heat a heavy-bottomed pan over medium heat. Add 2-3 teaspoon oil and swirl the pan to grease it with oil. Place the coated kingfish fillet in the hot pan. Drizzle a little oil over the top of the fish fillet. Let it cook undisturbed for about 2 minutes or until it gets a golden-brown crust. Carefully flip the fish with a flat spatula, ensuring the coating stays intact, and fry on the other side until it is cooked. Remove the Goan kingfish fry from the pan and serve hot.
This pan-fried Kingfish fillet is best enjoyed hot and crispy right out of the pan. Serve it with lemon wedges, sliced onions, and green chutney or as a side dish with rice and curry.
Tips to make the Best Kingfish Fry
- Choose fresh kingfish: Always pick fresh, firm kingfish slices with a mild, pleasant smell. Fresh fish ensures the best flavor and texture for the fry.
- Marinate the fish: Allow the fish to marinate for at least 30 minutes. This ensures the spices penetrate the kingfish fillets, making them flavorful and aromatic. If you have more time, marinate for at least 2 hours for a deeper flavor, but keep it covered in the refrigerator.
- Ensure the pan is medium hot: Heat the pan with oil over medium heat before adding the fish. The oil should be hot but not smoking hot. Otherwise, the outer coating will get burnt.
- Avoid overcrowding the pan: Fry the fish fillets in small batches to maintain even cooking and a crispy exterior. Overcrowding the pan can lower the oil's temperature, resulting in soggy fish.
- Keep in mind that kingfish fillets require minimal cooking time - just a few minutes on each side. Overcooking can make them dry, so always watch closely while frying or grilling.
Recipe FAQs
We usually buy a whole kingfish and have it thinly sliced to ensure we get the freshest pieces. You can store the remaining slices in an airtight container in the freezer. It stays good for a month. If you are buying sliced kingfish fillets, here are a few tips:
1) Check the appearance: The Kingfish fillets should have a translucent, glossy sheen with no discoloration. Avoid fillets that look dull or have brownish spots.
2) Firm to touch: Gently press the fish fillet with your finger. Fresh fillets will feel firm and spring back quickly. If they feel mushy or leave an indentation, they're not fresh.
3) Color: Look for fillets with a light pink or off-white color. Yellowish or greyish spots are signs of aging fish.
4) Not slimy: The fillets should feel moist but not slimy. Excess slime is an indicator of spoilage.
If semolina isn't available, you can use rice flour or cornstarch/ corn flour as an alternative. They'll make the fish fillets crispy.
Yes, you can bake or air-fry the marinated Kingfish fillets. For baking, preheat the oven to 200°C (400°F) and bake for 15-20 minutes, flipping halfway. For air-frying, cook at 180°C (356°F) for 10-12 minutes or until crispy.
Kingfish cooks quickly. When the fish fillets are golden brown and crispy, and the fish flakes easily with a fork, it's done. Avoid overcooking to keep the fish moist.
Yes, you can prepare the marinade (or the fish fry masala) a day in advance and store it in an airtight container in the refrigerator. For a longer shelf life, the marinade can be stored in an airtight container in the freezer. It stays good for a month.
Recipe Card
Kingfish Fry Goan Style Recipe
Equipment
- 1 Heavy bottom frying pan
Ingredients
- 4 Kingfish fillets
For the fish fry masala
- ½ teaspoon turmeric powder
- 1 teaspoon spicy red chili powder
- 1 tablespoon Kashmiri red chili powder
- 1 teaspoon ginger-garlic paste
- salt to taste
- 2 teaspoon lemon juice or tamarind pulp
For the crispy coating
- ½ cup rava (semolina)
- ¼ cup rice flour, optional
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
Instructions
Prepare the fish masala paste
- In a mixing bowl, combine all the masala ingredients. Add 1 teaspoon of water and mix well. Gradually add water, a little at a time, until you achieve a thick, spreadable paste. Masala paste for marinating the fish is ready. Taste the paste and adjust the seasoning as needed.
Marinate the fish
- Pat the Kingfish fillets dry with a paper towel. Apply the masala paste evenly over the entire surface of the fish fillet. Ensure the kingfish is thoroughly coated (both sides). Marinate for at least 30 minutes.
- Prepare the coating: On a plate, combine semolina, rice flour, chili powder, and turmeric. Mix it well. Coat the marinated fish fillet (pressing gently) with this semolina mixture. Keep them aside on a plate.
Frying the Kingfish fillets
- Heat a heavy-bottomed pan over medium heat. Place the coated fish fillet in the hot pan. Drizzle a little oil over the top of the fish. Let it cook undisturbed for about 2 minutes or until it gets a golden-brown crust. Carefully flip the fish with a flat spatula, ensuring the coating stays intact and fry on the other side until it is cooked. Remove the Goan Kingfish fry from the pan and serve hot. These crispy fried Kingfish fillets are best enjoyed hot and crispy right out of the pan. Serve it with lemon wedges, sliced onions, and green chutney or as a side dish with rice and curry.
Notes
- Choose fresh kingfish: Always pick fresh, firm kingfish slices with a mild, pleasant smell. Fresh fish ensures the best flavor and texture for the fry.
- Marinate the fish: Allow the fish to marinate for at least 30 minutes. This ensures the spices penetrate the fish, making it flavorful and aromatic. If you have more time, marinate for at least 2 hours for deeper flavor. Keep it covered in the refrigerator.
- Ensure the pan is medium hot: Heat the pan with oil over medium heat before adding the fish. The oil should be hot but not smoking, otherwise the outer coating will get burnt.
- Avoid overcrowding the pan: Fry the fish slices in small batches to maintain even cooking and a crispy exterior. Overcrowding the pan can lower the oil’s temperature, resulting in soggy fish.
- Keep in mind that kingfish fillets require minimal cooking time—just a few minutes on each side. Overcooking can make them dry, so always watch closely while frying or grilling.
- How to choose fresh kingfish fillets: We usually buy a whole kingfish and have it thinly sliced to ensure we get the freshest pieces. You can store the remaining slices in an airtight container in the freezer. It stays good for a month. If you are buying sliced kingfish fillets here are a few tips:
1) Check the appearance: The Kingfish fillets should have a translucent, glossy sheen with no discoloration. Avoid fillets that look dull or have brownish spots.
2) Firm to touch: Gently press the fish fillet with your finger. Fresh fillets will feel firm and spring back quickly. If they feel mushy or leave an indentation, they’re not fresh.
3) Color: Look for fillets with a light pink or off-white color. Yellowish or greyish spots are signs of aging fish.
4) Not slimy: The fillets should feel moist but not slimy. Excess slime is an indicator of spoilage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Shanaya
super tasty. loved it.