Fish fry is one of the most delicious fish recipes you can make as a snack or a side dish. It involves using minimum ingredients, yet the result is supremely flavourful. Kerala can easily be the epicentre of all the amazing fish dishes in the country. Here we share a delectable Karimeen Fish fry recipe that you can cook Kerala-style at home. Karimeen or Pearl Spot is also the official fish of Kerala, and hence this fish fry recipe is popular among the locals.
The State Fish of Kerala
Karimeen is entirely native to Kerala, although other states have begun cultivating them for sale. Few people know this, but Karimeen was declared the state fish in 2010. Producing over 2000 tonnes of Pearl Spot a year, the Kerala government had declared 2010-2011 The Year of Karimeen.
The word ‘Karimeen’ itself is a Malayalam word. It is known by other names in different states such as – Kundal, Koral, and Kalundar. It is the star food of the state for a couple of reasons.
Firstly, it thrives in the Kerala backwaters and is in high demand in the state. Secondly, it’s a hit with both locals and tourists because of its flavour, delicate texture, and multiple cooking methods. It can be fried, steamed, slow-grilled, or even served up in a zesty coconut gravy.
The Flavour of Kerala
Karimeen is delicious, its meat turns soft & flaky once cooked, and it’s not particularly fatty either. Being unique to Kerala, the state markets this fish as a native delicacy to lure in tourists. However, the flavour is truly unmissable, especially when cooked in traditional ways like the recipe we have for you below.
If you aren’t planning to travel to Kerala this week, not to worry, you can still try this dish in the comfort of your own home. Order Karimeen online at Licious and enjoy the flavours of Kerala today. We thoroughly wash and clean all our products so you can use them straight out of the pack!
For this dish, you need to marinate your fish for at least an hour before frying it. The cooking time is around 30 minutes because you will need to slow fry your Karimeen. The ingredient list for this recipe is short, but the flavour bomb this dish packs is humongous. Let's get started.
Unpack your Licious Karimeen. Make 3/4 slits in the skin at equal distance.
Take a small bowl and add red chilli powder, black pepper powder, turmeric powder, ginger-garlic paste, lemon juice and salt. Add a tablespoon of water and mix the ingredients to make a thick paste.
Apply the marination paste over the fish. Make sure to apply the paste in the slits. Refrigerate the fish for an hour.
Heat some coconut oil in a pan. Once it is hot enough, place the fish and fry for about 6-12 minutes on low flame. When both the sides turn golden, remove from the pan. Serve hot with steamed rice.
We know this Karimeen Fish Fry will transport you to Kerala. Picture yourself on a houseboat, sanguinely floating along. As the sun sets, you're served a freshly deep-fried fish with lemon wedges on the side and some steaming rice, perfection! Don’t wait, order your Pearl Spot now and give this recipe a whirl. You’ll love it!
Make sure you coat the masala paste in the stomach cavity of the fish. If the paste is runny, you can add 1 tablespoon of all-purpose flour to it. This helps the paste to set nicely on the fish.
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Frequently Asked Questions
What can I add in place of lemon juice?
If lemon juice is not available, then you can add vinegar or soaked tamarind water to the marination paste.
Can I deep-fry this fish?
Yes. You can deep-fry the fish. However, make sure to add cornflour to the marination paste.