What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 21 fish stir fry indian recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
21 Fish Stir Fry Indian Recipe
Kerala Fish Fry: South Indian Spiced Pan-Fried Fish
Indo-Chinese Style Ginger Fish Recipe
Chilli fish
Shredded Fish Stir Fry / Vaalai Meen Puttu/ Scrambled Ribbon Fish
How to make Fish Fry ( South Indian style)?
Spicy Fish Fry – Masala Fish Fry Tamilnadu Village Style
Mackerel fish puttu (shredded fish stir fry)
Fish Fritters in Tomato Sauce – Indo Chinese Style Fish stir fry
INDIAN SPICED FISH
Sardine Stir Fry
Sambal Fish Stir Fry
Coconut Curry Fish
Which fish is good for fry in India?
Tilapia or Catfish
Both these ready-to-fry fish are readily available at most markets and very affordable.
Which fish is best for fried?
Best Fish for Deep Frying
- Alaskan Cod. Alaskan cod is frequently used for fish and chips because it can withstand high temperatures when fried. …
- Catfish. Catfish is a great choice that stands up well with cornmeal breading. …
- Flounder. Flounder is a delicately thin and sweet fish. …
- Perch. …
- Tilapia. …
- Fish to Stay Away From.
How do you fry fish without it breaking?
“Heating your pan properly is a key factor for keeping your fish from sticking and will give you a flavorful crust. Heat your pan on a medium-high heat, then add a small amount of oil or clarified butter. When the fat is shimmering, the pan is hot enough to add your protein.
Can you marinate fish in vinegar?
Even tender foods like fish and seafood can benefit from a good marinade. … One very important rule about marinating fish and seafood is that a highly acidic marinade, one containing lots of vinegar or citrus juices, can actually cook the fish or seafood, so you need to use mild marinades for short periods of time.
Which Indian fish is tasty?
Rawas (Indian Salmon)
Rawas is one of the most loved and popular edible fish. Rawas is widely available in India and is famous for its pink to orange meat with a mild flavor. It is specifically an oily fish, which means it consists of oil almost all over its body.
What is singhara fish English?
Sperata seenghala, the Giant river-catfish, is a species of bagrid catfish. It is known locally as Guizza, Guizza ayer, Auri, Ari, Pogal, Singhara and Seenghala, among other names.
Can you reuse oil after frying fish?
Yes, it is OK to reuse fry oil. … ① Once you’ve finished frying, let the oil cool. When it’s reached a safe temperature, use a utensil to remove any large pieces of batter that might be left over.
What oil is used for deep frying?
Most deep fryers operate at a temperature between 350- and 400-degrees Fahrenheit, making canola oil a highly stable choice. Furthermore, canola oil tends to be one of the most affordable oils on the market, making it a popular choice for restaurants that require large volumes of oil and frequent oil changes.
What kind of oil is best for frying?
Canola oil is one of the best choices when frying because of its neutral flavor and affordability, particularly if you are preparing large amounts of food. A gallon of canola is usually around $6, and is commonly used in baking and sauteeing, too.
Can I fry fish without flour?
For those who genuinely suffer with celiac disease and thought they could never have fried fish again, here’s some good news for you – you can, and you do not have to bother to purchase expensive flour alternatives with which to dust or powder fish before frying. You can season-marinate the fish and cook it just as is!
How do I season my fish?
Which flour is used for frying fish?
This simple fish fry recipe can be used to grill or shallow fry or pan fry the fish. All methods yield crusty fish and is best served immediately. If you do not have besan or gram flour, you can substitute with corn flour. But using besan or gram flour gives the flavor of a pakora.