Beary Fish Fry
Whole or thick-cut fish marinated in a paste of dried red chillies, turmeric, tamarind, and coastal spices, then shallow-fried on a cast-iron tawa until the exterior is deeply caramelised. The everyday Beary accompaniment to rice, eaten alongside a curry.
Cuisines
Mangalorean
Beary
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 10 min
Total: 25 min
2-3 servings
Ingredients
| 300 grams | firm white fish fillets |
| 1 tablespoon | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | cumin powder |
| 1 teaspoon | ginger-garlic paste |
| 1 tablespoon | lime juice |
| 1 teaspoon | salt |
| 2 tablespoons | rice flour |
| 2 tablespoons | semolina |
| 1 cup | coconut oil or vegetable oil for frying |
Instructions
- 1 Clean and pat dry the fish fillets.
- 2 In a bowl, mix red chili powder, turmeric powder, coriander powder, cumin powder, ginger-garlic paste, lime juice, and salt to form a paste.
- 3 Coat the fish fillets evenly with the spice paste and let them marinate for 15 minutes.
- 4 In a shallow dish, mix rice flour and semolina.
- 5 Dredge the marinated fish fillets in the rice flour and semolina mixture, ensuring they are well-coated.
- 6 Heat coconut oil in a frying pan over medium heat.
- 7 Fry the coated fish fillets until golden brown and cooked through, about 3-4 minutes on each side.
- 8 Remove the fish from the pan and drain on paper towels to remove excess oil.
- 9 Serve hot with lemon wedges and onion slices.
Tips
For a crispier texture, ensure the oil is hot before adding the fish.