Chettinad Fish Fry
Chettinad Fish Fry is a South Indian specialty of fish coated in a homemade coconut and spice mixture and shallow fried. I love this dish for its robust seasoning and the rustic appeal it adds to a home meal.
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.
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Notes
I always use fish fillets of a similar thickness so that they cook evenly.
Make sure to remove the bones, if any, from the fish before proceeding to marinating it for this recipe.
In case you are using frozen fish, remember to thaw it before you proceed to cook. Also, drain the liquid from thawed fish before you begin shallow frying.
I never overcrowd the pan with fish pieces. It becomes really hard to manage them when there is too much congestion.
Use a broad spatula to turn the fish over so that you do not end up breaking its fragile skin.
Nutrition Info (Estimation Only)
Nutrition Facts
Chettinad Fish Fry
Amount per Serving
Calories
291
Calories from Fat 117
% Daily Value*
Fat
13
g
20
%
Saturated Fat
3
g
19
%
Trans Fat
0.03
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Cholesterol
100
mg
33
%
Sodium
108
mg
5
%
Potassium
670
mg
19
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
41
g
82
%
Vitamin A
145
IU
3
%
Vitamin C
1
mg
1
%
Calcium
40
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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