This quick and easy king fish fry recipe is from Goa, India, made with minimal ingredients in just 30 minutes. Fresh king fish fillets are marinated with a tangy and spicy masala, coated in rava for a crispy crust, and pan-fried to golden perfection. Serve this crispy Goan fish fry as a side with steamed rice and curry for a family-friendly meal. Learn how to make this easy fish fry recipe at home with step-by-step photos and a quick video tutorial.
Jump to:
This Goan king fish fry recipe reminds me of the Mangalorean-style fish preparation I grew up enjoying, with slight differences in the choice of spices. What I love about King fish fillets is their single bone running through the center, making them an incredibly kid-friendly option. Unlike mackerel or pomfret, which are full of tiny, hard-to-spot bones, King Fish fillets let my kids enjoy their meal without the constant worry of picking through fish bones. Whether it’s a simple fry or a flavorful curry, King Fish fillets are always a hit at the table—safe, delicious, and packed with coastal flavors.
This easy King fish recipe uses fresh king fish fillets. You can use this fish fry recipe as the base recipe and use any fish of your choice like Mackerel (Bangda), Pomfret (Paplet), or Salmon fillets. If you love Goan fish recipes you might also like Stuffed Mackerels with Green Masala, Recheado Mackerels, and Goan Fish Curry. For a spicy variation try this Moriche Ambotik, King Fish Masala Fry, or Andhra King Fish Fry.
About This Goan King Fish Fry Recipe
In this recipe post, I am sharing how to make a Goan-style king fish 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.
This fish rava fry recipe is easy to make and tastes delicious. The fish fry marinade enhances the flavor of fish fillet without overpowering it, and that golden, crispy coating of semolina…its pure magic. It’s 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 hearty curry.
One of the best things about this Goan king fish rava fry recipe is how convenient it can be for a busy schedule. I like to prepare the fish ahead of time by marinating it with spices and then storing it in an airtight container. When I’m ready to enjoy, I simply coat the fish pieces in rava (semolina) and fry them fresh. The marinated fish fillets stays flavorful and ready to use for up to a month in the freezer, making it perfect for quick meals or unexpected guests.
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, and is ready in 30 minutes (excluding marinating time). Most of the ingredients are pantry staples, yet they come together beautifully to create a dish that’s both flavorful and comforting. You can make Mackerel fry with the same ingredients.
- King Fish Fillets: The king fish fillets are the star of the show, and I always make sure to choose the freshest ones. More tips on choosing fresh fish are shared in the frequently asked questions section. When working with King Fish fillets, it's essential to get them 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 use frozen king fish fillets too. 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.
- Ginger-garlic paste: Adds a beautiful 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 king fish recipe. Coconut oil is traditional for Goan recipes and adds an authentic coastal flavor. You can use any other cooking oil that has a high smoke point and neutral flavor.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make King Fish 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 King fish 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 King Fish 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 king fish 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 king fish fry from the pan and serve hot.
This pan-fried King fish 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 King Fish Fry
- Choose fresh king fish: Always pick fresh, firm king fish 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 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, 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 king fish 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.
Frequently Asked Questions
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 king fish fillets here are a few tips:
1) Check the appearance: The King fish 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 King fish 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.
King fish 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, marinade can be stored in an airtight container in the freezer. It stays good for a month.
If you try this recipe, please leave a comment and rating below. We'd love to hear your feedback.
For any questions or concerns while making this recipe, please get in touch with me directly at nayakprety@gmail.com. I'll try my best to respond promptly.
And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, and YouTube!
Recipe Card
King Fish Fry Goan Style Recipe
Equipment
- 1 Heavy bottom frying pan
Ingredients
- 4 King fish 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 King fish fillets dry with a paper towel. Apply the masala paste evenly over the entire surface of the fish fillet. Ensure the king fish 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 King fish 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 King fish fry from the pan and serve hot. These cripy fried King fish 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 king fish: Always pick fresh, firm king fish 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 king fish 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 king fish 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 king fish fillets here are a few tips:
1) Check the appearance: The King fish 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.