Vanjaram Fish Fry/King Fish Fry is a simple and easy fish fry recipe prepared in a few minutes. It needs just a few spice powders which, are readily available in your pantry. Fresh fish is marinated with spice powders for a few minutes before frying. Then, marinated fish is fried on a low flame on a Tawa with little oil. Frying fish to perfection is more important. Any seafood requires a few minutes to cook. So, fry the fish for two to three minutes and remove it from the pan, or else the fish meat turns tough and, it loses its taste.
How to prepare Vanjaram Fish Fry/King Fish Fry?
There are many style of preparation of fish fry in every household. I, myself make fish fries more than six ways. Yes, in South India the recipe for fish fries is endless. Some use freshly ground masala and some with spice powder. Today, I made it with spice powder with a little addition of Cornflour to give extra crisp to the fish fry. Lets see how to make Vanjaram Fish Fry/King Fish Fry with step by step pictorial preparation.
Clean the fish steaks gently and dab with the tissue paper to absorb extra moisture.
In a wide bowl add fish steak and sprinkle salt and turmeric powder evenly. To it add Ginger Garlic Paste ( 1:1 ratio).
Now add Homemade Sambhar Powder/Podi/ South Indian Style or chilli powder( I always use Home made sambhar) according to your taste.
Now for the crispy fish, add cornflour powder and gently mix and ensure the masala powder mixture is evenly coated on each fish steaks.
Gently press the masala mixture on to the fish so it absorbs well. Let the marinated fish rest for 5 to 10 minutes(optional) or you can fry immediately.
In a Tawa, add oil and shallow fry the fish on medium to high heat for a minute or two on one side. Gently flip the fish to the other side and repeat the same until the fish steak turns golden brown.
Transfer the fried fish to the absorbent paper to absorb excess oil.
Garnish and serve as it is or can have as a side with Hot rice. It pairs well with Sambhar rice and Tamarind/Puli Rasam with fresh Rasam Powder Mixture rice.
Hope you like the recipe! if so, please try it out, leave your comments and feedback which means a lot to me. Thank you so much for stopping by the site! Happy cooking!
Some Seafood recipe you might like to Try
Sankara Meen Curry/Kuzhambu,Red Snapper Curry
Simple /Easy Fish Fry/South Indian Style
Notes
To get succulent delectable taste of fish, do not over cook fish.
It takes only 1.5 to 2 minutes to cook one side. So, four fish steaks takes only four minutes to cook.
Always use fresh fish for the perfect tasty delicious crisp Vanjaram fish fry/King fish fry.
How To Make Vanjaram fish fry/ King fish fry
Equipment
Ingredients
- 10 steaks Vanjaram Fish/King Fish Steaks
- 2 tablespoon Ginger Garlic Paste
- 3 tablespoon Homemade Sambhar Powder/Podi/ South Indian Style or Chilli powder to taste (add according to your taste)
- 1 teaspoon Turmeric powder
- 1½ teaspoon Salt (to taste)
- 3 tablespoon Cornflour or corn starch powder
Instructions
- Clean the fish steaks gently and dab with the tissue paper to absorb extra moisture.
- In a wide bowl add fish steak and sprinkle salt and turmeric powder evenly. To it add Ginger Garlic Paste ( 1:1 ratio).
- Now add Homemade Sambhar Powder/Podi/ South Indian Style or chilli powder( I always use Home made sambhar) according to your taste.
- Now for the crispy fish, add cornflour powder and gently mix and ensure the masala powder mixture is evenly coats on each fish steaks.
- Gently press the masala mixture on to the fish so it absorbs well. Let the marinated fish rest for 5 to 10 minutes(optional) or you can fry immediately.
- In a Tawa, add oil and shallow fry the fish on medium to high heat for a minute or two on one side. Gently flip the fish to the other side and repeat the same until the fish steak turns golden brown.
- Transfer the fried fish to the absorbent paper to absorb excess oil.
- Garnish and serve as it is or can have as a side with Hot rice. It pairs well with Sambhar rice and Tamarind/Puli Rasam with fresh Rasam Powder Mixture rice.
Notes
Nutrition
Leave a Reply