Salmon Fish Fry Recipe | Masala Fish Fry | How to make Fish Fry | Salmon Meen Varuval | Meen Varuval | Kaala Meen Varuval | Salmon Fry Recipe | Fish Fry Indian Style | Crispy Fish Fry
Simple fish fry made with Wild Salmon fillet. Even though I’ve had this in different styles, still was little skeptical about trying it in Indian style with its flesh being all reddish orange. But to my surprise it was pretty good and suited well for our Indian style fish fry. These fillets are quite dense with firm texture, very fleshy. Once cooked the flesh turns to light pink, very flaky, mild and mellow. In my quest to find a perfect match in Tamil, I ended up going here, seems it belong to this species “Eleutheronema tetradactylum” which in tamil is Kaala / காலா. – Salmon Fish
Fish Fry Recipe Indian Style | Salmon Fish Fry | Salmon Meen Varuval Recipe
Simple south Indian style pan fried Salmon fry recipe. Perfect side for sambar , rice or any kuzhambu rice.
Servings: 2
Ingredients
Marinate
- 1 Fillet Salmon about 300 grams approx
- 1/4 tsp Turmeric powder
- 1/2 tsp Red Chili powder
- 1 tsp Coriander powder
- 1 tsp Gram flour
- 1/2 tsp Ginger Garlic paste
- 1/2 tsp Salt
- 1 tbsp Lemon juice
- 1 tbsp Water
Pan Fry
- 1/4 cup Oil
- 1 sprig Curry leaves
Instructions
- Cut Salmon fillet into desired pieces.
- Take the fish pieces in a mixing bowl, add turmeric powder, red chili powder, salt, gram flour, ginger garlic paste, lemon juice and water.
- Tip 1 – The masala paste should be thick enough to coat, not too light or too dry. Do not add too much water.
- Tip 2 – Adding Gram flour (dry element ) will absorb the water content in the fish, acts as a thickener, binder and will help the hold the masala well.
- Mix to coat the fish evenly.
- Let the fish marinate for at least 15 minutes. For longer, cover and refrigerate.
- Heat a cast iron skillet or dosa pan.
- Tip 3 – Any iron pan will hold and spread heat evenly. Will also help to get a better crisp and browned crust.
- Tip 4 – Preheat the iron pan for 2 to 3 minutes before adding oil to ensure proper cooking.
- Add oil and heat it over medium high flame.
- Tip 5 – Make sure the oil is hot when placing the fish. This will instantly firm up the masala coating and cook rather than melting or slipping away in the oil.
- Place the fish in the pan leaving enough room in between.
- Tip 6 – Do not over crowd this will bring down the oil temperature and make the masala slide or slip and get scattered in the oil.
- Cook this side for 3 minutes or until it turns golden brown.
- Flip once and cook for another 3 minutes.
- Once the outer crust turns nice and brown with crisp edges, turn of the heat!
- Add few curry leaves on top which will crisp up instantly when it touches the hot skillet.
- Serve hot with rice or any meal of choice!
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Instructions
-
Cut Salmon fillet into desired pieces.
-
Take the fish pieces in a mixing bowl, add turmeric powder, red chili powder, salt, gram flour, ginger garlic paste, lemon juice and water.
-
Tip 1 – The masala paste should be thick enough to coat, not too light or too dry. Do not add too much water.
-
Tip 2 – Adding Gram flour (dry element ) will absorb the water content in the fish, acts as a thickener, binder and will help the hold the masala well.
-
Mix to coat the fish evenly.
-
Let the fish marinate for at least 15 minutes. For longer, cover and refrigerate.
-
Heat a cast iron skillet or dosa pan.
-
Tip 3 – Any iron pan will hold and spread heat evenly. Will also help to get a better crisp and browned crust.
-
Tip 4 – Preheat the iron pan for 2 to 3 minutes before adding oil to ensure proper cooking.
-
Add oil and heat it over medium high flame.
-
Tip 5 – Make sure the oil is hot when placing the fish. This will instantly firm up the masala coating and cook rather than melting or slipping away in the oil.
-
Place the fish in the pan leaving enough room in between.
-
Tip 6 – Do not over crowd this will bring down the oil temperature and make the masala slide or slip and get scattered in the oil.
-
Cook this side for 3 minutes or until it turns golden brown.
-
Flip once and cook for another 3 minutes.
-
Once the outer crust turns nice and brown with crisp edges, turn of the heat!
-
Add few curry leaves on top which will crisp up instantly when it touches the hot skillet.
-
Serve hot with rice or any meal of choice!
Comments
16 responses to “Fish Fry Recipe | Masala Fish Fry | Salmon Fry”
I started getting frozen shrimp from Walmart with your inputs ! Thanks much ! For salmon do you usually remove the skin before cooking if you are able to get it only with skin on ?
Hello Mrithini, I normally get mine from Sams club, they are skinless individually wrapped fillets. Skin is not an issue… you can still fry them with the masala, just a little masala may slip… use 1/2 teaspoon gram flour / bhajji maavu while makingthe paste which will hold the masala. Thanks
Hi mullai!!!
I have tried your recipes similarly it comes very good. Thank u for your postings ….?
Thank you Indhu… so happy to hear that you liked them. Do share a click through email or social media when you get a chance. Thanks again!
Please tell how to buy salmon by using tamil name? is it kilangan?
Hi Mullai!!
I love ur receipes .. I am an amateur cook so u r of sooo much help!! I want to know what s the difference between skinned and non skinned fish.. I often got to the frozen section of supermarkets and return preplexed wondering what to buy.. I would really appreciate ur help..
Regards.
Ranjana,
Non skinned fish usually comes with thin layer of skin on one side. Skinned variety doesn’t have skin on either sides. The pack shown above is skinless, you may also read more about this here
http://www.seriouseats.com/2012/06/how-to-cook-salmon-pan-fry-fish-food-lab.html
Thanks.
Your recipe looks so simple yet delicious. For ingredients, you listed 1 salmon fillet. What is the weight(in lbs)? I buy wild salmon from Aldi store which is sold in 1 lb packs as well but each pack has a couple of small fillets. I have never bought it from Walmart so just wondering…
Thanks for sharing the recipe. Keep up the good work!
Komal, I’m not exactly sure but this pack which I get is a pound in all and will have about 5-6 fillets or steaks which should be around 100 grams each. Thanks.
Hi Mullai, can I cook the salmon in the over? If so, what are the instructions for cooking it in the over?
Season salmon with the spices. Preheat oven to 400 F, place salmon, skin side down on a baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, usually goes from 12 to 15 minutes. (Time varies depending on the thickness of the fillet) Broil for just 2 minutes to brown the top. Hope this helps. Thanks.
Hi Mullai,
Very Tasty and Easy to make . Thank you so much for all the wonderful recipes. I am not a very good cook, your recipes are easy to make and inspires people like me to try.
Thanks and Have a great day.
Anushree
Hello! I think this is my first visit so I wanted to say hi!
Mullai,
i tried grilling the salamon and it came out verywell.
Have a nice day.
Regards,
Aswini
looks delicious and i want to try this one soon
Mullai, Yummy Fish fry.
Have a great day