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Masala fish fry is made by frying thick chunks of Rohu, marinated with tangy lemon juice and garlic first and then with a zesty mix of ginger plus green chili for heat. The fish pieces are covered with a spicy coating of gram flour, rice powder, along with other spices like Kashmiri chili, cumin seeds powder, chaat masala spice and ajwain. Fried usually in mustard oil into gold and finished with fresh coriander on top, the steps to make masala fish fry at home unfold simply if you follow my recipe to find how each layer builds toward crackle and depth.

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KEY TAKEAWAYS

Masala Fish Fry is a popular and widely loved fried fish dish in Indian households.
Serve them as is with onion rings and lemon wedges or with salad and green chutney, along with rice and roti as side dish.

Masala fish fry tastes crispy on the outside and spicy, tangy, and juicy on the inside.
Other similar recipes are tandoori fish, Amritsari fish fry, fish pakora, and fish finger fry.

The Ingredients:

1 kg fish (Rohu, cut into pieces)

To make the masala paste:

10 garlic cloves (peeled)
1 piece ginger (1-inch size, cut into small pieces)
5 pieces green chilies (whole, without stalk)
4 tsp lemon juice
1 tsp salt

For coating the fish pieces:

5 tbsp gram flour
3 tbsp rice flour
2 tbsp Kashmiri red chili powder
1 tsp cumin seeds powder
½ tsp garam masala powder
1 tsp chaat masala powder
½ tsp carom seeds (ajwain)
½ tsp salt

To fry the fish pieces:

Mustard oil – an adequate amount

For garnishing:

Chopped coriander leaves – a few
Lemon juice – a little bit

This recipe came from my husband’s office peon. They had a potluck lunch, and my husband brought back a little for us to taste. I was instantly impressed and asked him to get the recipe. His colleague’s wife called me that evening and shared it in detail.

I made it the next day. My husband said it reminded him of office lunches, and my boys asked me to pack it for tiffin. Now, it’s our lunchbox treat. Over time, I have added my small touches, like a little extra spice or a sprinkle of fresh coriander, but the essence remains the same. Every bite brings back the warmth of that simple, heartfelt gesture. It reminds me that beautiful things come from humble kitchens, without titles, just honesty and heart.

How to Make Masala Fish Fry? (Step by Step Guide with Images)

Step 1: In a bowl, take 1 kg of Rohu fish, cut into relatively thicker pieces. Wash them nicely and keep them aside.

Step 2: Now, in a mixer grinder, take 10 pieces of peeled garlic cloves, 1 piece of ginger (1-inch size, cut into small pieces), 5 pieces of green chilies (whole, without stalk), and squeeze out 4 tsp of lemon juice. Make a fine paste without adding any water to it.

Step 3: Put this masala paste on the washed fish pieces in the bowl along with 1 tsp of salt and mix them nicely with your hand. Cover the bowl nicely and put it in the fridge for about half an hour to marinate.

Step 4: Now, in a plate, take 5 tbsp of gram flour, 3 tbsp of rice flour, 2 tbsp of Kashmiri red chili powder, 1 tsp of cumin seed powder, ½ tsp of garam masala powder, 1 tsp of chaat masala powder, ½ tsp of carom seeds (ajwain), and ½ tsp of salt and mix them all nicely.

Step 5: Put each fish piece in this mixture and coat them nicely on both sides. Repeat the process to coat all the fish pieces, keep them on a plate, and keep them aside for 2 to 3 minutes.

Step 6: In the meantime, heat an adequate amount of cooking oil on a medium flame. When it is hot, put in each of the coated fish pieces carefully. Let them cook on one side for about 4 to 5 minutes.

Step 7: Flip them carefully with a pair of tongs, one by one, after each becomes nicely crispy and golden on one side. Let it cook on the other side for another 4 to 5 minutes.