Chettinad Fish Fry Recipe
Prep time
Cook time
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Chettinad fish fry recipe, a delicious spicy fish fry recipe from the Chettinad region that goes great with rice and curry.
Recipe type: Fish
Cuisine: Chettinad
Serves: 4
  • 4 fish steaks, thinly sliced
  • Oil for shallow-frying
For marinade:
  • ½ tsp red chilli powder (adjust to taste)
  • ¼ tsp black pepper powder
  • ¼ tsp turmeric powder
  • 1 tsp garam masala powder
  • 1 tbsp shallots or pearl onions, ground to a paste
  • ½ tsp freshly crushed ginger garlic paste
  • Salt to taste
  1. Clean the fish steaks and let the excess water drain. You can also use a Kitchen towel to mop up the excess water (check notes on why this is important)
  2. In a bowl, mix all the ingredients to prepare the marinade.
  3. The marinade should be a thick paste so the moisture from the shallots and ginger garlic should be enough but if not, add a few drops of water
  4. Coat the fish pieces generously on all sides with the fish fry marinade
  5. Let the marinated fish pieces sit in the fridge, covered, for at least 30 minutes or overnight
  6. When ready to fry, heat enough oil to shallow fry the fish
  7. Gently drop each fish piece into the hot oil and keep the heat medium high
  8. Fry both sides until dark brown and the fish is cooked through (check notes for a few tips)
  9. Serve hot with raw onions and lemon wedges
Recipe by Edible Garden at