We have already introduced you to a bunch of delectable fish curry recipes. It's now time to delve into the best of preparations for frying up fish. We threw in, too, a grilled recipe and a partially baked dish. Read on and start drooling!
Ameya Warty's stuffed pomfret is an all-time favourite in the Warty home. You can pair it with dal and rice or simply have it as a meal by itself. Coconut, coriander and chillies blend together into a soft filling that perfectly balances with a fish that is crisp on the outside, and yummy and soft inside.
Please find the recipe here: Stuffed Pomfret
This fry by Indian MasterChef Season 8 winner Mohammed Ashiq makes for a deeply tasty, spicy, and crispy dish that brings the essence of coastal Karnataka to your plate. Marinated with a blend of Bedgi chillies, tamarind, spices, it's then shallow-fried in coconut oil for an authentic touch.
Please find the recipe here: Mangalorean Fish Fry
Fish lovers, do try out this simple, mouthwatering pan-fried Tilapia Fish Fry from Bethica Das. It can be relished as a starter, accompanied with fried curry leaves, green chillies and lime. Or have it along with a salad and a soup for a light dinner.
Please find the recipe here: Tilapia Fish Fry
Tasty Kerala-style Meen Pollichathu, or fried fish in a banana wrap, is totally achievable at home with Ramapriya Suresh's precise recipe that first stuffs the fish and then douses it with an additonal gravy before frying.
Please find the recipe here: Kerala-Style Meen Pollichathu
Chef Manoj Sharma gives Kerala's favourite kappa and meen combo a new definition via his Tapioca Fish Cutlets. For the filling, he uses surmai (seer fish) or mackerel along with curry leaves, coconut and shallots.
Please find the recipe here: Tapioca Fish Cutlets
We bring you MasterChef Australia Season 13 contestant Depinder Chhibber's special Fish Amritsari that's giant on flavour and fried until golden and super crackly. It is has plenty of Punjabi touches like carrom seeds, chickpea flour and is served with a north Indian green chutney.
Please find the recipe here: Fish Amritsari
A version of Bangda Fry uses black mackerel which has a unique taste, mildly bitter and salty. Go Indian and serve this fried fish with curd rice, says Tara Deshpande Tennebaum. For a continental meal, a creamy sweet potato puree and a tangy salad creates good contrasting flavors.
Please find the recipe here: Fried Black Mackerel
More of a basted and grilled fish, than fried, Chef Gaurav Chawla marinates river fish with kasundi (a Bengali mustard paste) and, interestingly, basil and parsley, and serves it up with a sauce that also has east-west fusion flavours.
Please find the recipe here: Mustard Basil Fish Tikka And Kasundi Mayo
Adil I Ahmad, an authority on Awadh recipes, offers a preparation of baked fish stuffed with spices and yoghurt, for Sonal Ved's Tiffin: 500 Authentic Recipes Celebrating India's Regional Cuisine, which is actually first fried with ghee and a lump of lit coal, before it is stuffed and put in the oven.
Please find the recipe here: Fish Musallam