Make silver fish fry, also known as Mangalorean bolenjir fry, a quick and easy fried fish recipe that's ready in just 30 minutes with simple everyday ingredients. It can be served as an appetizer or a side dish.
I have also shared a few simple tips to make sure the coating stays perfectly crispy every time you fry it. Serve with lemon wedges, tomato ketchup, or green chutney as a snack, or with rice and curry as a side dish for a complete meal.
I have made this silver fish fry countless times at home for a quick meal, and it's always a hit. It's a quick snack or side dish, ready in just 30 minutes. I use only a few simple spices, so the natural flavour of the fish stands out. Every time I make this bolenjir fry at home, it finishes fast, and everyone asks for more.
The fish is deep-fried. It is crispy outside and soft, flavorful inside. With simple Mangalorean home-style flavors, this recipe is easy to make, reliable, and something I personally enjoy sharing with friends and family. Love Manglorean recipes? Try my fish masala fry and fish rava fry next.
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Quick Look: Silver Fish Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Calories: ~327 kcal per serving (based on nutrition panel)
- Key ingredients: Silver fish (also called Bolenjir), Kashmiri red chilli powder, turmeric, coriander powder, ginger-garlic paste, lemon juice, and salt.
- Cook Method: Marinate the silver fish with spices → coat each piece with rava or semolina → deep fry in hot oil on the stovetop until golden and crispy.
- Spice Level: Medium
- Flavor Profile: Spicy and tangy
- Difficulty: Easy, great for weekend meals
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Disclaimer: AI summaries may contain errors. Please check the original Silver Fish Fry recipe for accurate steps.
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Ingredients Notes
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Rava or Semolina: My "secret" to a crunch that lasts is coating the marinated fish in semolina (rava). I use rava for most of my fish fry recipes, as in this mackerel fry. If you do not have semolina, then coat it with rice flour for a crispy fish fry.
- Marinade ingredients: Kashmiri red chili powder, coriander powder, turmeric, ginger-garlic paste, salt, and lemon juice. If you do not have Kashmiri red chili powder, use any other red chili powder, but add it as per taste. The same marinade ingredients can be used for any fish, like this kingfish fry.
How to make Silver Fish Fry with Step-by-Step Photos
Step 1: In a bowl, add Kashmiri red chilli powder, turmeric, coriander powder, ginger-garlic paste, lemon juice, and salt. Mix everything well. Add water little by little, 1 teaspoon at a time, and make a thick paste. Taste and adjust the seasoning.
Step 2: Add the dry silver fish (Bolenjir or Verli) to the marinade. Mix gently so all the fish is coated well with the masala. Keep it aside to marinate for 30 minutes.
Step 3: In another plate, add semolina (rava), a pinch of turmeric, Kashmiri red chilli powder, and a little salt. Mix well.
Step 4: Take a few marinated fish and roll them in the rava mixture. Press gently so the coating sticks well. Keep the coated fish on a plate. Repeat with the remaining fish.
Step 5: Heat oil in a pan on medium heat for deep frying. When the oil is hot, reduce the flame to low. Add the fish in batches. Do not overcrowd the pan. After adding the fish, do not touch or move it for a few seconds. Let the coating set. Add curry leaves.
Step 6: Flip gently and fry until both sides are golden and crispy. Remove and keep aside. Before frying the next batch, heat the oil again. Once hot, reduce the heat and fry the remaining fish the same way. Serve hot with lemon wedges or ketchup.
Tips to Make the Best Mangalorean Style Fish Fry
- Fry in batches: Don't overcrowd the pan, or the fish won't cook evenly, and the coating may fall off. I made this mistake the first time I tried frying all the fish together. The oil temperature dropped, and the coating just came off in the oil.
- Coat with rava carefully: Press the rava gently onto the fish so it sticks well for a crispy finish. I always press it lightly with my fingers, and it makes such a difference in getting that perfect crunch and coating remains intact while deep frying the fish.
- Keep the fish dry: Drain the fish in a colander for a few minutes before marinating. The first time I skipped this step, the marinade got watery, and the coating didn't stick properly.
- Marinate properly: Let the fish sit in the marinade for at least 30 minutes to 1 hour in the refrigerator. This helps the spices to penetrate and improves the flavor.
- Manage the oil temperature: Heat the oil until hot, then reduce to low. Adding fish at the right temperature ensures the coating doesn't burn and the fish cooks evenly. I found that starting in very hot oil and then lowering the heat works best every time.
Recipe FAQs
Silver fish (also known as Bolenjir, Verli, or silver belly fish) is a small fish popular in Indian coastal cuisine. They have a delicate texture and mild flavor. When fried correctly, it becomes very crispy on the outside and remains soft on the inside.
Both methods work well.
Shallow Frying: This method uses less oil and involves frying the fish in a pan or on a tawa (griddle) for 3-5 minutes on each side until golden brown and crispy.
Deep Frying: This results in a very crispy texture. Fry in batches for 3-4 minutes per side until crispy and cooked through. It's one of the easiest methods and gives delicious results.
Silver fish fry can be served as an appetizer or a side dish. It pairs well with steamed rice, dal (lentil curry), rasam, green chutney, and fresh lemon wedges.
Recipe Card
Silver Fish Fry Recipe (Mangalorean Bolenjir Rava Fry)
Equipment
- 1 Kadai or Pan
- 1 Mixing bowl
Ingredients
For the marinade
- 1 tablespoon Kashmiri red chili powder
- ½ teaspoon turmeric
- 1 teaspoon coriander powder
- 2 teaspoon ginger-garlic paste
- 2 teaspoon lemon juice
- salt to taste
- silver fish also known as Bolenjir or verli 500 grams (before cleaning)
For the crispy rava fry coating
- ½ cup semolina rava
- ½ teaspoon turmeric
- ½ teaspoon Kashmiri red chili powder
- a pinch of salt
Instructions
- First, clean the silver fish properly. Wash well and keep it on a colander to drain all the water. This step is important so the marinade sticks well.
- In a bowl, add Kashmiri red chilli powder, turmeric, coriander powder, ginger-garlic paste, lemon juice, and salt. Mix everything well. Add water little by little, 1 teaspoon at a time, and make a thick paste. Taste and adjust salt or lemon if needed.
- Add the silver fish (Bolenjir or Verli) to the marinade. Mix gently so all the fish is well coated. Keep it aside to marinate for 10-15 minutes.
- In another plate, add semolina (rava), a pinch of turmeric, Kashmiri red chilli powder, and a little salt. Mix well. Take a few marinated fish and roll them in the rava mixture. Press gently so the coating sticks well. Keep the coated fish on a plate. Repeat with the remaining fish.
- Heat oil in a pan over medium heat for deep-frying. When the oil is hot, reduce the flame to low. Add the fish in batches. Do not overcrowd the pan. After adding the fish, do not touch or move it for a few seconds. Let the coating set. Add curry leaves. Tip: Press the coating on the fish once again before adding it to the pan. This helps the coating stick well and not come off while frying.
- Flip gently and fry until both sides are golden and crispy. Remove and keep aside. Before frying the next batch, heat the oil again. Once hot, reduce the heat and fry the remaining fish the same way. Serve fish fry hot with lemon wedges or chutney. I serve it as a side dish with rice and curry for a quick meal.
Notes
- Fry in batches: Don't overcrowd the pan, or the coating may fall off.
- Coat with rava carefully: Press lightly so it sticks well and gives a perfect crunch.
- Keep the fish dry: Drain and pat dry before marinating. Otherwise, the coating won't stick.
- Marinate properly: Let it sit for 30-60 minutes in the fridge for better flavor.
- Manage oil temperature: Heat the oil hot, then lower the heat to low before adding fish to cook evenly.
- Take your time: Fry slowly for a golden, crispy outside and soft inside.
Nutrition information is automatically calculated, so should only be used as an approximation.
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