How to make Masala Fish Fry -

Fish pieces marinated in freshly ground paste and spices, coated with semolina and fried.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : King fish (surmai) (सुरमई मछली), Black peppercorns (काली मिर्च)

Cuisine : Indian

Course : Snacks and Starters

Masala Fish Fry

Masala Fish Fry Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Masala Fish Fry Recipe

  • King fish (surmai) cut into darnes 8

  • Black peppercorns crushed 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves paste 1 tablespoon

  • Ginger-garlic paste 1 teaspoon

  • Lemon juice 1 tablespoon

  • Coriander powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Red chilli paste 1 tablespoon

  • Oil 2 tablespo to shallow fry

  • Rice flour 1/2 cup

  • Semolina 1/2 cup


Step 1

To make the marinade for the fish, mix together crushed peppercorns, salt, coriander leaves paste, ginger-garlic paste, lemon juice, coriander powder, turmeric powder, red chilli paste and oil in a bowl.

Step 2

Mix together rice flour and semolina in a plate.

Step 3

Coat the fish with the marinade and then roll them in the rice flour-semolina mixture till they are well coated.

Step 4

Heat some oil on a non-stick tawa, place the fish darnes on it and shallow-fry, turning sides, till fully cooked and evenly golden on both sides. Drain on absorbent paper.

Step 5

Arrange them on a serving platter and garnish with a mint sprig. Serve hot with onion rings and lemon wedges.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.