Vanjaram Fish Fry (king Fish) Recipe
Fish slice marinated, dusted in rice flour and spiced, deep fried
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish & Marinade
Coating & Spices
Frying & Finish
Method
Fish & Marinade
Prepare fish
Rinse the vanjaram steaks under cold water and pat very dry with paper towels. Make 2–3 shallow diagonal slashes on each side of thicker slices so the marinade penetrates evenly. Season lightly on both sides with 1/2 tablespoon of the salt; set aside for 5 minutes.
In a mixing bowl combine 1.5 tablespoons salt, 1 teaspoon turmeric, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 2 tablespoons lemon juice, 1 tablespoon red chili powder, 1 teaspoon black pepper powder and chopped green chilies if using. Mix into a smooth paste.
Coat each fish piece thoroughly with the marinade, rubbing into the slashes. Arrange pieces on a plate, cover, and refrigerate for at least 30 minutes and up to 2 hours. If you need to marinate longer, reduce lemon juice to 1 tablespoon to avoid 'cooking' the fish with acid.
Coating & Spices
About 10 minutes before frying, prepare the dry coating. In a shallow dish combine 3 tablespoons rice flour, 2 tablespoons all-purpose flour (or semolina), 1 tablespoon gram flour (if using), 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala (optional) and 1/2 teaspoon salt. Mix until uniform.
Pat the marinated fish again to remove excess wet marinade (you want it well coated but not dripping). Dredge each piece evenly in the rice-flour mixture, pressing gently so the flour adheres and fills the slashes. Shake off excess and place on a wire rack or plate.
Frying & Finish
Heat oil in a deep, heavy-bottomed pan or wok to 170–180°C (340–350°F). If you don't have a thermometer, test with a small pinch of coating — it should sizzle and rise slowly without burning immediately.
Fry fish in batches, taking care not to overcrowd the pan. Gently slide coated fish into hot oil and fry for 3–5 minutes per side depending on thickness (total 6–10 minutes) until golden brown and crisp. Turn once gently using a spatula or tongs. Maintain oil temperature — lower heat slightly if coating browns too fast before the fish is cooked through.
When done, remove fish to a wire rack or paper towel-lined tray to drain excess oil. Repeat with remaining pieces.