Red Snapper Fish Fry, a delicious and flavorful Indian Style fish fry with red snapper. Red Snapper fish(also known as Sankara meen in Tamil) is a white flesh fish and it goes really well with Indian spices & flavors.
Here in North America, this is my go to fish for making Indian fish curry and Indian style fish tava fry. In recent times, it's quite hard to source this fish where I live now because of the current pandemic situation.
Last week, luckily got this fish from the nearby store and made fish curry and fry along with rice and rasam for our lunch and it was a hearty meal for sure ! If you haven't tried this fish so far and are desperately looking for good fish for Indian curry in North America, i would highly recommend the Red snapper fish.
Here in this recipe, I have used only the basic indian spices and didn't use any ginger garlic paste, coriander powder and garam masala powder. Nevertheless it still tastes awesome with the wonderful flavor of curry leaves and coconut oil.
For the good fish curry and fry, all you need is some tartness, spiciness and salt. Additionally i like curry leaves flavor in my fish fry so whenever i have some fresh leaves, i would use it in my fish fry. But if you can't source the curry leaves, you can skip that ! But i would highly recommend virgin coconut oil for frying the fish, it totally elevates the taste to the whole new level.
Ok, before moving on to the recipe, let's check out some FAQs about fish fry !
How to avoid the fish getting stick to the pan?
This is the most common issue that many people face while frying the fish. There are few things to be taken care of to avoid sticking to the bottom
- First, the temperature of the pan is important. It should be really hot. Add the fish only when the oil is about to smoke.
- Use a heavy bottom pan. Here I'm using a cast iron pan. Thick iron dosa pan(irumbu dosai kal) also works well for fish fry. If you're a beginner, use a non-stick pan to avoid the mess :-)
- Don't flip the fish on to the other side immediately. Cook it for at least 1&1/2 to 2 mins in medium flame before flipping.
Why is the masala not sticking to the fish ?
It's an another common problem !
- First make sure the masala is thick and apply a thin layer of masala on the fish.
- Again the temperature of oil is important. Make sure it's really hot
- You can add a tsp of rice flour or all purpose flour in the masala to stick it better.
Which oil is best for fish fry ?
Coconut oil !! I simply love the flavor of the coconut oil in fish fry. I may be a little biased here. Since I grew up eating fish fried in coconut oil as a kid, I can't think of any other oil for best fish fry !
That's it !! Now let's check out on how to make this delicious Red Snapper Fish fry !
Indian Style Red Snapper Fish Fry
Preparation Time : 30 mins | Cooking Time : 10 mins | Serves : 2
Recipe Category: Fish | Recipe Cuisine: Indian
Recipe Category: Fish | Recipe Cuisine: Indian
Ingredients
Red Snapper Fish - 1 lb
Red chili powder - 1&1/2 tsp
Turmeric powder - 1/4 tsp
Lemon Juice - 2 tbsp
Curry leaves - 2 tsp(finely minced)
Salt - to salt
Coconut Oil - 2 tbsp
Red chili powder - 1&1/2 tsp
Turmeric powder - 1/4 tsp
Lemon Juice - 2 tbsp
Curry leaves - 2 tsp(finely minced)
Salt - to salt
Coconut Oil - 2 tbsp
Procedure
First clean the fish pieces well and then mince the curry leaves finely.
In a plate add the spices(turmeric, chili powder ), salt and the curry leaves. Add the lemon juice and make a paste. 
Take a piece of fish and rub the masala on both sides of the fish. 
Do the same for all the fish pieces and then cover with lid and let it marinate for 30 mins. 
Heat the coconut oil in a thick bottomed pan(i have used cast iron pan), let the oil melt completely and hot. 
Then add the fish pieces. After about 3 minutes, flip the fish pieces into other sides and let it cook for 3-4 mins in the medium flame.
Tasty and flavorful Red Snapper fish fry is ready.
Related : How to make Pepper Fish Fry
Notes:
- Depends on the thickness of the fish pieces, the cooking time varies.
- If you like more flavor, you can add a tsp of ginger garlic paste and garam masala
- Instead of coconut oil, you can use any flavorless oil also.
- If you can't source the curry leaves, you can skip that.
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