Recipe card
Mangalorean fish fry
Fish fry is very popular in Mangalore, and it comes in varieties like crispy plain fish fry, rava fish fry, tawa fry, masala fry, etc. Every method has a different taste. Today’s recipe is a simple fish fry made using rice flour. Before frying, the fish filets are marinated in spices and then coated in rice flour. The rice flour makes the exterior of the fries crispy. For authentic flavor, use coconut oil for frying. Mangaloreans love fish fry served with brown rice ganji (rice porridge or congee). People also enjoy this fried fish on the first day of Diwali night. Fried fish is also a classic accompaniment for your cocktail or mocktail, Super Bowl game night parties.
Ingredients
Fish: This fish fry is made using tilapia. Use any fish that is fresh for best results. Spices: For fish marination and coating, use onion, garlic, ginger, cumin seeds, curry leaves, hing, red chile powder, etc., which will enhance the flavor. Rice flour: This is gluten-free and also will make the exterior crispier. Oil: For authentic and traditional flavor, use coconut oil. If unavailable, then use neutral oil for frying. Check out the recipe card for full list of ingredients.
Step-by-step instructions
Make the fish fry masala mix and marinate
Cut the tilapia into bite-size pieces or of desired size. (If using small fish like silverfish or croaker, you don’t have to cut them). Grind onion, garlic, ginger, and green chile with little or no water to form a thick, smooth paste. Transfer this paste to a bowl, and add the red chili powder, turmeric powder, asafoetida / hing, cumin seeds, curry leaves, garam masala powder, and salt to taste and mix well. Taste the masala and adjust any spices now. Add the fish and toss it to coat it well with the mixture. Set it aside for 15 minutes.
How to fry fish?
Heat oil in a pan for frying. Take rice flour in a bowl. Coat each marinated fish piece in rice flour and drop them in oil. Do not overcrowd the pan. Fry the fish on both sides on medium to medium-high flame until crisp. Transfer these fries onto paper towels to absorb any excess oil. Repeat the process for the remaining fish. Serve hot and enjoy. Just before eating, drizzle lemon juice if desired.
Tips
If rice flour is unavailable, all-purpose flour can be used to coat the fish, but the fry will not be as crisp as the one prepared using rice flour. Vary the spices as per your taste. See that the oil is not too hot or too cold. If it’s too hot, the fries will turn dark brown very quickly, and if it’s too cold, it will absorb excess oil. To check if the oil is hot, drop a little piece of the outer coating and check if it sizzles and comes up.
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