How To Make Perfect Malvani Fish Fry Step-by-step

How To Make Perfect Malvani Fish Fry – Step-by-step

By: Akash Pansare

How To Make Perfect Malvani Fish Fry - Step-by-step

By: Akash Pansare

"If you love crispy seafood with bold Indian flavors, this Malvani Fish Fry recipe is for you! Straight from the coastal kitchens of Maharashtra, this dish is a staple in Malvani cuisine and is known for its spices, crisp texture, and unforgettable taste. At Foodistan Foodies, we’ve recreated this traditional recipe using Surmai (Kingfish) – a popular choice for fish fry because of its firm texture and rich flavor. The fish is marinated with a flavorful mix of red chili powder, turmeric, lemon juice, ginger-garlic paste, and salt, then coated in rice flour and semolina (rava) for that golden, crunchy finish. It takes about 10 minutes to prep, 30 minutes to marinate, and just 10 minutes to fry, making this the perfect quick seafood dish for lunch, dinner, or even a special gathering. Serve your Malvani Fish Fry hot with steamed rice, sol kadhi, or a side of green chutney and fresh onions. The spicy, crispy exterior paired with juicy, flaky fish on the inside is what makes this recipe truly irresistible. Tips: Swap Surmai with Pomfret, Rawas, or any firm fish of your choice. Mustard oil adds authentic coastal flavor, but any neutral oil works too. For extra crispiness, fry on medium heat and don’t overcrowd the pan. At Foodistan Foodies, we love sharing the taste of India’s diverse food cultures. This recipe is one of our favorites and a great way to explore Malvani flavors at home. Want more? Discover recipes like Malvani Fish Curry and other Indian coastal favorites at Foodistan Foodies!"

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Serves2 People

Preparation Time40 min

Cooking Time15 min

Cooking MethodSkillet

Easy

Ingredients

500 grams Surmai Fish or Pomfret Fish cuts (thin slices of 1-2 inches)
1 tablespoon Turmeric powder
1 Lemon
3 tablespoons red Chilli powder
3 tablespoons authentic Malvani fish masala
1/2 cup of Rice or Semolina (Suji) flour
1/2 cup of Gram (Besan) flour
4 tablespoons of Oil
1/2 tablespoon Ginger paste
1/2 tablespoon Garlic paste
Salt to taste

INSTRUCTIONS

Wash the Surmai (Kingfish) slices thoroughly and pat them dry with a clean kitchen towel.
In a mixing bowl, combine malvani masala, turmeric powder, red chili powder, ginger-garlic paste, lemon juice, and salt to create the marination.
Apply the marination evenly to all sides of the fish slices and let them rest for at least 30 minutes for best flavor absorption.
In a flat plate, mix rice flour, semolina (rava), and a pinch of salt to prepare the coating.
Once marinated, coat each fish slice in the flour-semolina mixture, pressing gently to ensure the coating sticks well.
Heat oil in a non-stick pan over medium heat until it's hot enough for shallow frying.
Gently place the coated fish slices in the hot oil and cook on one side for about 4–5 minutes or until golden brown.
Flip the fish carefully and fry the other side for another 4–5 minutes until evenly cooked and crispy.
Remove the fried fish pieces and place them on a paper towel to drain excess oil.
Serve hot with lemon wedges, onion rings, and green chutney — or pair it with steamed rice and sol kadhi for a complete coastal meal.