I love the way a handful of common spices can transform a simple fish fry. This Chettinad Fish Fry is made with a medley of aromas, including coconut, black pepper, cumin, fennel and dry red chilies. What makes this particular recipe so appealing is that the masala is made in a way that is easy, but gives the fish a deliciously complex flavor. It’s a dish you could prepare for a busy weeknight, or to treat your family to a special meal.
Why Love This Recipe
- Chettinad fish fry is a unique South Indian specialty that will fill you with exciting flavors.
- It tastes mildly sweet and spicy.
- It is best served hot with lemon wedges and sliced onions. You can also have it with steamed rice.
- With 30 minutes for marination, it takes me around 45 minutes to make this dish.
- I recommend trying other southern Indian specialties such as Kerala fish fry or spicy tawa fish if you enjoy this dish.
The Ingredients:
- 8 pieces Seer fish (or any variety with fewer or no bones)
To make the masala paste:
- ¼ cup coconut (desiccated or freshly grated)
- 1 tsp black peppercorns
- 2 pieces dry red chilies (whole)
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp coriander powder
- 1 tsp ginger garlic paste
- Salt to taste
- 1 tsp cooking oil (refined or mustard oil)
To shallow fry the fish pieces:
- Cooking oil – 2 tbsp
How to Make Chettinad Fish Fry? (Step by Step Guide with Photos)
Step 1: To make the masala paste, grind ¼ cup of coconut (desiccated or freshly grated), 1 tsp of black peppercorns, 2 pieces of dry red chilies (whole), 1 tsp of cumin seeds, 1 tsp of fennel seeds, 1 tsp of coriander powder, 1 tsp of ginger garlic paste, and salt to taste along with 1 tsp of cooking oil (refined or mustard oil) coarsely in a mixer grinder.
Step 2: Coat each fish pieces nicely on both sides with this masala paste. Let them sit for 30 minutes to marinate properly.
(Pro Tip: Keep the fish refrigerated while marinating for 30 minutes, especially in warm weather.)
Step 3: Heat 2 tbsp of cooking oil in a frying pan and fry the marinated fish pieces nicely until done on both sides.
(Pro Tip: Let the fish develop a crust on one side before flipping it to keep the pieces intact.)
Step 4: Your tasty and spicy homemade Chettinad fish fry is ready.
Make It Different Every Time
- I use Kashmiri chilies when cooking for children and those who do not enjoy spicy food.
- In addition, I sometimes add a dash of lemon to the masala to give it more tang.
- If I have small pieces of fish fillets, I usually avoid frying them too long to keep their interiors soft.
Chettinad Fish Fry Recipe Smart Solutions
Q: Why is my fish masala coming off the pieces?
A: Make sure you pat the fish dry before applying the masala in Step 2. There should not be any moisture on the surface of the fish.
Q: How can I tell when the fish is cooked through without breaking it?
A: Insert a fork into the thickest part of the fish and check if any flesh is sticking or is coming away easily. If it is not, cook for another minute or so.
Q: The masala of the coconut is browning before the fish can cook in Step 3. What do I do?
A: Reduce the heat slightly and allow the fish to cook more gently. If I were you, I would not increase the flame as the coconut can easily burn on the pan.
Recipe Card
Chettinad Fish Fry
Ingredients
- 8 pieces Seer fish or any variety with fewer or no bones
To make the masala paste:
- ¼ cup coconut desiccated or freshly grated
- 1 tsp black peppercorns
- 2 pieces dry red chilies whole
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp coriander powder
- 1 tsp ginger garlic paste
- Salt to taste
- 1 tsp cooking oil refined or mustard oil
To shallow fry the fish pieces:
- Cooking oil – 2 tbsp
Instructions
- To make the masala paste, grind ¼ cup of coconut (desiccated or freshly grated), 1 tsp of black peppercorns, 2 pieces of dry red chilies (whole), 1 tsp of cumin seeds, 1 tsp of fennel seeds, 1 tsp of coriander powder, 1 tsp of ginger garlic paste, and salt to taste along with 1 tsp of cooking oil (refined or mustard oil) coarsely in a mixer grinder.
- Coat each fish pieces nicely on both sides with this masala paste. Let them sit for 30 minutes to marinate properly. (Pro Tip: Keep the fish refrigerated while marinating for 30 minutes, especially in warm weather.)
- Heat 2 tbsp of cooking oil in a frying pan and fry the marinated fish pieces nicely until done on both sides. (Pro Tip: Let the fish develop a crust on one side before flipping it to keep the pieces intact.)
- Your tasty and spicy homemade Chettinad fish fry is ready.
