Kerala Style Fish Fry is a quick and easy dish, served as an appetizer or a side with rice. Everything lies in the marinade we use, the time we let it rest, and that perfect fry.
Also known as meen varuthathu, it is a popular dish across South Indian households and Kerala’s toddy shops (kallu shaap).
This fish fry is all about mastering the basics. Follow the steps, tips, and storage ideas below to make it just right.
Jump to:
- What is Kerala Style Fish Fry?
- Why You'll Love This Recipe?
- Recipe Ingredients
- Variations to Try
- How to Make Kerala Style Pepper Chicken? (Step-by-Step Guide)
- Tips And Tricks
- Serving Suggestions
- Storage Instructions
- Frequently Asked Questions (FAQ)
- More Kerala Style Fry Recipes To Try
- Kerala Style Fish Fry (Meen varuthathu)
What is Kerala Style Fish Fry?
Kerala-style fish fry is a shallow-fried dish made with a simple marinade of Kerala spices, ginger garlic paste, curry leaves, and lemon. It works well with various fish such as Kingfish, Seer Fish, Pomfret, Malabar Trevally, Tilapia, and Salmon.
The key thing to note is the spice balance. If the spice overpowers, the fish's taste is lost. If it is too mild, the fry turns bland. The spice should be just right to enhance the flavor. Frying time is equally important: the fish should not be undercooked, overcooked, or burnt.
Across South India, fish fry is common in almost every household. But each region brings slight variations. In Mangalore, for example, semolina (rava) is added to the marinade for extra crispness, which is uncommon in Kerala-style preparation.
In Kerala, we sometimes use a small amount of rice flour or cornflour to add crispness. This technique is occasionally seen in dishes like Crispy Kozhuva Varuthathu, where the coating remains light yet crunchy.
Why You'll Love This Recipe?
- Quick and Easy: Simple to prepare, with no compromise on taste.
- Mild Spice: Balanced flavors with just the right amount of mild spice.
- Perfect Marinade-to-Meat Ratio: The ideal balance between the marinade and fish ensures rich flavor without overpowering the natural taste of the fish.
Recipe Ingredients
- Fish: You can use any firm fish for this recipe.Kingfish (Neymeen), Seer Fish (Aiykoora), Pomfret (Aavoli), Malabar Trevally (Parava), Tilapia (Ponni Meen), Salmon. Slice them into pieces about ½ to ¾ inch thick.
- Kerala Spices: A simple blend of red chilli powder, black pepper, and turmeric gives it the signature heat, earthy flavor, and vibrant color.
- Coconut Oil and Curry Leaves: These bring out the true essence of Kerala cooking. Try not to substitute with other oils or skip the curry leaves, as they are key to the authentic taste.
For the full list of ingredients, exact quantities, and complete nutritional values, refer to the Recipe Card below.
Variations to Try
For a traditional twist, try wrapping the fish in a banana leaf before cooking. This method infuses the fish with the aromatic flavors of the banana leaf. The spices blend with the leaf’s fragrance, creating a unique, earthy taste that pairs beautifully with rice or pathiri.
The same marinade can be used with other proteins like chicken, duck, or beef. Just be sure to keep an eye on the cooking time, as it will vary depending on the protein. For a street-style twist, check out our Thattukada Style Chicken Fry Recipe.
For a vegetarian version, you can use the marinade with soybeans, paneer, or potatoes for a flavorful and hearty alternative.
How to Make Kerala Style Pepper Chicken? (Step-by-Step Guide)
STEP 1:Clean fish pieces and pat dry using a kitchen towel. Based on the kind of fish, cut the pieces accordingly. Make shallow cut marks on both sides of the fish. Mix/grind the ingredients listed under marination. Add curry leaves as it is.
STEP 2:Marinate fish with the masala and curry leaves. Keep it aside for 30 minutes.
STEP 3: Heat oil in a flat pan. Shallow fry the fish pieces for 3 minutes on both sides or until done. Fry it over medium flame.
STEP 4:Serve it with onion rings and lemon.
Another seafood favorite from Malabar cuisine is Nadan Kallumakkaya Varattiyathu. This spicy mussels fry pairs perfectly with rice, pathiri, or chapati.
Tips And Tricks
- Score the fish well, so the marinade can penetrate deeply and flavor it evenly.
- Pat the fish dry before marinating to help the spices stick better.
- You can use lemon juice or vinegar in the marinade for a mild tang and to help tenderize the fish.
- For extra crispness, add a small amount of rice flour or cornflour to the marinade. Use just enough to coat the fish lightly.
Serving Suggestions
You can serve meen varuthathu as an appetizer with a lemon wedge and raw onion, just like they do in the traditional kallu shaap.
It also pairs beautifully with rice and any curry, such as sambar or Authentic Kerala Style Fish Curry, along with a side of thoran (like cabbage or beans). In the Malabar region of Kerala, it's commonly served with soft pathiris.
Storage Instructions
Kerala Style Fish Fry is best enjoyed fresh, ideally within the same day, depending on the room temperature. If left in a hot environment, it may spoil quickly. While storing it in the fridge helps maintain freshness, the crispy texture will be lost over time.
Freezing the fried fish is not recommended. However, you can marinate the fish and freeze it before frying. When you're ready to cook, simply thaw and fry. Fresh fish fry always offers the best flavor and texture.
Frequently Asked Questions (FAQ)
To avoid burning the marinade, make sure to use enough oil and avoid overcrowding the pan. Use a thick, heavy pan and keep the heat on low to ensure even cooking.
Pat the fish dry thoroughly before marinating. Ensure the marinade is thick and well-mixed, without any lumps. Avoid making the marinade too watery for better coating on the fish.
More Kerala Style Fry Recipes To Try
I’d love to hear your thoughts if you have tried this! Please leave a ⭐️ rating and a comment below. Don’t forget to share your photos on Instagram and tag @a_little_bit_of_spice.
Kerala Style Fish Fry (Meen varuthathu)
Ingredients
- ½ kg fish (4-5 steak)
- coconut oil
Marination
- ¼ Teaspoon turmeric powder
- 1 tablespoon chilli powder
- 1 tablespoon pepper powder (fresh)
- 1 tablespoon ginger garlic paste
- ½ teaspoon salt
- 1 teaspoon lime juice
- 2 sprigs curry leaves
Instructions
- Clean fish pieces and pat dry using a kitchen towel. Based on the kind of fish, cut the pieces accordingly. Make shallow cut marks on both sides of fish.
- Mix / grind the ingredients listed under marination. Add curry leaves as it is.
- Marinate fish with the masala and curry leaves. Keep it aside for 30 minutes.
- Heat oil in a flat pan. Shallow fry the fish pieces for 3 minutes on both sides or until done. Fry it over medium flame. Serve it with onion rings and lemon.
Notes
- Score the fish well, so the marinade can penetrate deeply and flavor it evenly.
- Pat the fish dry before marinating to help the spices stick better.
- You can use lemon juice or vinegar in the marinade for a mild tang and to help tenderize the fish.
- For extra crispness, add a small amount of rice flour or cornflour to the marinade. Use just enough to coat the fish lightly.
What is “pepper powder”? Wondering if it’s fresh ground peppercorns or a Indian spice mix. Thank you!
It’s Fresh ground Peppercorns.