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Masala Fish Fry
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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.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: dinner, lunch, Side Dish
Cuisine: Indian, south indian, tamil nadu
Keyword: crispy fish fry, fish fry, how to make fish fry, indian fish fry recipe, masala fish fry, meen varuval, pan seared salmon, salmon, salmon fry, salmon meen, seafood
Servings: 2

Equipment

  • 1 Cast Iron Pan / Skillet

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!