This Butterfish Fish Fry is a traditional GSB-style recipe that brings back memories of home-cooked meals. The fish is marinated with a flavorful Kashmiri red chili paste, coated with a wheat flour and semolina mixture, and shallow-fried to crispy perfection. Serve it hot with dal and rice for a comforting meal.
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Wash and clean the Butterfish (Soundale). Make slits on both sides of the fish.
In a plate, mix Kashmiri red chili powder and salt. Add a bit of water to make a thick paste.
Marinate the fish with the red chili paste, ensuring the slits are coated well. Let it rest for 5-10 minutes.
Prepare a mixture of wheat flour, rava (semolina), and a pinch of salt. Mix well.
Coat the marinated fish with the wheat flour and rava mixture.
Shallow fry the fish on low flame until both sides are crispy. Add curry leaves while frying.
Serve hot with dal and rice.
Ensure the slits on the fish are deep enough for the marinade to penetrate well.
Fry on low flame to ensure the fish cooks evenly and becomes crispy.
Adding curry leaves while frying enhances the aroma and flavor.
Can I use a different type of fish for this recipe?
Yes, you can use other firm fish varieties, but Butterfish (Soundale) is recommended for its unique flavor.
What can I serve with this fish fry?
It pairs well with dal and rice or can be enjoyed as a standalone dish.
Can I deep fry instead of shallow frying?
Yes, you can deep fry, but shallow frying is recommended for a healthier option and better texture.
Can I skip the semolina in the coating?
Semolina adds a crispy texture, but you can skip it if unavailable.
How long should I marinate the fish?
Marinate for at least 5-10 minutes to allow the flavors to seep in.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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