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Recipe courtesy of Maneet Chauhan
Recipe courtesy of Maneet Chauhan
Watch how to make this recipe.
Kerala Fish Fry
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- Level: Intermediate
- Total: 1 hr 5 min (includes marinating time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 360
- Total Fat
- 24 g
- Saturated Fat
- 10 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 24 g
- Cholesterol
- 42 mg
- Sodium
- 389 mg
No visit to Kerala is complete without indulging in a fish fry in this sea-kissed city. During my university days, my friends and I loved nothing better than setting up camp on the beach for an inexpensive plate of fried fish (with sand garnish at no additional cost). But even at the train station you could usually find a vendor by following the aroma of spicy fish frying in a vat of bubbling oil. Kingfish is a popular choice in Kerala, but any firm-fleshed whitefish such as halibut, cod, flounder, red snapper, or tilapia could be substituted. The coconut oil could be swapped out for vegetable oil, but you will miss out on the tropical note that the coconut imparts. Coconut oil is available as either refined or unrefined. Refined coconut oil is produced by first baking the coconuts before extracting their oil. The oil is then “bleached” by filtering it through clay. Refined coconut oil has a more neutral flavor and aroma than its more robustly flavored and scented unrefined counterpart, which does not undergo the baking or bleaching process, resulting in a more tropical flavor note.
- Level: Intermediate
- Total: 1 hr 5 min (includes marinating time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 360
- Total Fat
- 24 g
- Saturated Fat
- 10 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 24 g
- Cholesterol
- 42 mg
- Sodium
- 389 mg
Ingredients
For Serving:
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Directions
Special equipment:
an instant-read thermometer- In a food processor, combine the ginger-garlic paste, shallot, vinegar, turmeric, chile powder and black pepper and process until smooth but still slightly chunky, about 45 seconds. Season with salt.
- On each side of the snapper, make 3 to 4 shallow cuts in the skin about 2 inches long and 1/2 inch apart. Slather the marinade over the fish, ensuring that it covers all of the nooks and crannies. Place in a bowl and refrigerate for 30 minutes.
- Line a plate with paper towels. Add about 1 inch of coconut oil to a Dutch oven or other large heavy pot, then pour in enough vegetable oil so the total depth is about 3 inches. Heat over medium-high heat to 350 degrees F on an instant-read thermometer (or until hot enough that a pinch of flour flicked onto its surface sizzles).
- Add the flour to a shallow bowl. Dredge the fish in the flour, then shake off any excess. Reduce the heat to medium and carefully add the fish to the oil. Fry, turning the fish carefully halfway through, until golden brown all over, 12 to 15 minutes total. Take care to prevent being burned by the sputtering oil and marinade. Transfer the fish to the paper towels to drain and season with salt.
- Serve the fish hot, garnished with onions and cilantro, with a lime wedge on the side.
