Bombay Masala Fish Fry - Pure Magic
Summary
- Prepare yourself for a crispy, juicy, and flavorful Bombay Masala Fish Fry. This dish features boneless seabass marinated in a blend of aromatic spices, lemon juice, and flours, then shallow-fried to golden perfection. It's a taste that hits harder than Mumbai traffic and is sure to become a favorite.
All Ingredients - For Marination
- Boneless Seabass Fish 700 gms
- Turmeric Powder 1/2 tbsp
- Red Chilli Powder 1 tbsp
- Chaat Masala 1/2 tbsp
- Salt 1 tsp
- Ginger Paste 3/4 tbsp
- Garlic Paste 1/2 tbsp
- Lemon Juice 2 tbsp
- Rice Flour 1.5 - 2 tbsp
- Corn Flour 3/4 tbsp
- Egg 1
All Ingredients - For Frying
- Oil as needed for shallow frying
Tools You'll Need
- Pan
- Bowl
- Spatula
Plan Ahead
Up to 30 min of hands-off time you can shift to earlier.
- Step 6 · Marinate30 min
Rest the Marinated Fish Cover the bowl and let the fish marinate for at least 30 minutes to allow the flavors to meld.
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Cornstarch?
- 2 tbsp all-purpose flour (per 1 tbsp cornstarch)
- Arrowroot powder (1:1)
- Tapioca starch (1:1)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Fish
Take 700 grams of boneless seabass fish fillets in a bowl. Ensure the fish is clean and patted dry.
Step 2: Add Dry Spices
Add 1/2 tablespoon of turmeric powder, 1 tablespoon of red chilli powder, 1/2 tablespoon of chaat masala, and 1 teaspoon of salt to the fish.
Step 3: Add Wet Ingredients
Add 3/4 tablespoon of ginger paste, 1/2 tablespoon of garlic paste, and 2 tablespoons of lemon juice to the fish.
Step 4: Add Binding Agents
Add 1.5 to 2 tablespoons of rice flour, 3/4 tablespoon of corn flour, and 1 whole egg to the mixture.
Step 5: Marinate the Fish
Using a gloved hand, thoroughly mix all the ingredients with the fish pieces until each piece is evenly coated with the marinade.
Step 6: Rest the Marinated Fish
Cover the bowl and let the fish for at least to allow the flavors to meld.
Step 7: Heat Oil for Frying
Heat oil in a pan for shallow frying over medium heat. Ensure there's enough oil to cover about half the thickness of the fish pieces.
Step 8: Add Salt to Oil (Optional Tip)
Add a pinch of salt into the hot oil. This is a traditional tip to prevent the fish from sticking to the pan.
Step 9: Fry the Fish
Carefully place the fish pieces into the hot oil. Do not overcrowd the pan. Fry until one side turns golden brown and crispy, approximately .
Step 10: Flip and Fry Other Side
Gently flip the fish pieces using a spatula and fry the other side until it also turns golden brown and crispy, about another .
Step 11: Serve the Fish Fry
Once cooked, remove the fish from the oil and place it on a serving plate. You can serve it with a side of green chutney and lemon wedges.
Step 12: Garnish and Enjoy
Garnish the fish fry with fresh coriander leaves. You can also sprinkle some chaat masala or squeeze fresh lemon juice over it for extra flavor. Enjoy your Bombay Masala Fish Fry!
Pro Tips
• You can use any boneless fish for this recipe.
• Adding a pinch of salt to the oil before frying helps prevent the fish from sticking.
• Sprinkle extra chaat masala or lemon juice after frying for an enhanced flavor.
Variations
• Experiment with different types of fish like pomfret or kingfish.
• Adjust the spice levels according to your preference.
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