Beary Fish Fry

Beary Fish Fry

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

Build a full meal around Beary Fish Fry

Get a matched combo of sides and accents

Recipe

Prep: 15 min Cook: 10 min Total: 25 min 2-3 servings

Ingredients

Fish 300 grams Fish , firm white fillets
red chili powder 1 tablespoon Red chili powder
turmeric powder 1 teaspoon Turmeric powder
coriander powder 1 teaspoon Coriander powder
Cumin 1 teaspoon Cumin , powder
ginger-garlic paste 1 teaspoon Ginger-garlic paste
lime juice 1 tablespoon Lime juice
salt 1 teaspoon Salt
rice flour 2 tablespoons Rice flour
Semolina 2 tablespoons Semolina
oil 1 cup Oil , coconut or vegetable, for frying

Instructions

  1. 1 Clean and pat dry the fish fillets.
  2. 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. 3 Coat the fish fillets evenly with the spice paste and let them marinate for 15 minutes.
  4. 4 In a shallow dish, mix rice flour and semolina.
  5. 5 Dredge the marinated fish fillets in the rice flour and semolina mixture, ensuring they are well-coated.
  6. 6 Heat coconut oil in a frying pan over medium heat.
  7. 7 Fry the coated fish fillets until golden brown and cooked through, about 3-4 minutes on each side.
  8. 8 Remove the fish from the pan and drain on paper towels to remove excess oil.
  9. 9 Serve hot with lemon wedges and onion slices.

Tips

For a crispier texture, ensure the oil is hot before adding the fish.