Crispy Pan-Fried Surmai Fish with Kokum
55 minutes
1082 reads
About Crispy Pan-Fried Surmai Fish with Kokum
Indulge in this incredibly flavorful and easy-to-make pan-fried Surmai fish recipe. The vibrant blend of kokum, ginger, garlic, and chili creates a marinade that infuses the fish with an irresistible tangy spice. This dish is perfect for a quick weeknight dinner or a special occasion.Surmai, also known as Indian salmon, boasts a firm texture that holds up beautifully to pan-frying, resulting in a deliciously crisp exterior and tender, juicy interior. The addition of rice flour provides extra crispiness and a delightful texture.Serve this delightful seafood dish hot with a squeeze of fresh lemon and your favorite sides. Prepare to impress your family and friends with this simple yet elegant recipe!
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Recipe Time & More
Prep45 minutes
Cook10 minutes
Total55 minutes
Ingredients
Fish & Marinade
- 4 Surmai Fish Fillets approximately 6 oz each
- 1.5 tsp Salt or to taste
- 2 tbsp Lemon Juice freshly squeezed
- 3 tbsp Ginger-Garlic Paste
- 4 tbsp Kokum Pulp from soaked and pulped kokum petals
- 2 tsp Chili Powder red
- 0.5 tsp Turmeric Powder haldi
- 1 tbsp Coriander Powder dhania
Coating & Cooking
- 1/2 cup Rice Flour
- 3 tbsp Oil for shallow frying
Garnish
- 1 Lemon for garnish
Instructions
Prepare the Fish
- Wash and clean the Surmai fillets thoroughly. Pat them dry with paper towels. Apply salt and lemon juice to the fish and let it sit for 15 minutes.
Marinate the Fish
- In a bowl, combine the red chili powder, turmeric powder, coriander powder, kokum pulp, ginger-garlic paste. Mix well. Add the marinated fish to the bowl and coat it evenly with the spice mixture. Marinate for at least 30 minutes, or longer for deeper flavor.
Coat and Fry the Fish
- Dredge the marinated fish in rice flour, ensuring it's evenly coated. Heat the oil in a large, flat pan over medium-low heat. Carefully place the fish fillets in the pan.
Cook the Fish
- Shallow fry the fish for about 3-4 minutes per side, or until golden brown and cooked through. Drizzle with a little more oil if needed to maintain even browning. Flip carefully to avoid breaking the fish. Once cooked, remove and drain on a paper towel-lined plate.
Serve
- Serve the crispy pan-fried Surmai fish hot, garnished with lemon wedges and your choice of side dishes.
Recipe Notes
Expert Tips
- For extra crispy fish, ensure the fillets are completely dry before coating them in rice flour.
- Adjust the amount of red chili powder to your preference. For a milder dish, reduce the amount.
- Don't overcrowd the pan when frying; this will lower the temperature and result in soggy fish. Fry in batches if necessary.
- Serve immediately for the best texture and flavor. Leftovers can be stored in the refrigerator for up to 2 days.
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Recipe Nutrition
Calories: 121kcalCarbohydrates: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mgFiber: 1gSugar: 1g
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5 Comments
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Looks so good! Can’t wait to try it.
Looks so good! Can’t wait to try it.
Such a flavorful dish! Can’t wait to taste it.
This looks perfect! Thanks for posting.
Such a flavorful dish! Can’t wait to taste it.