King Fish Fry Goan Style Recipe
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 crispy crust, and are 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.
Servings: 4 king fish fillets
Calories: 261kcal
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
Serving: 1g | Calories: 261kcal | Carbohydrates: 28g | Protein: 6g | Fat: 16g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 317mg | Potassium: 876mg | Fiber: 5g | Sugar: 14g | Vitamin A: 2170IU | Vitamin C: 340mg | Calcium: 69mg | Iron: 3mg