Restaurant Style Crispy Fried Seer Fish (Poricha Vanjaram Meen)


Lunch homes and eateries across south will surely have seer fish fry on the menu this crispy fried fish is a must try which is normally served as a side dish for biryani/palav or even southindian meals very classic and affordable dish that can be prepared at home.

I have received numerous requests for this recipe over the years. We did have couple fails trying this recipe in our test kitchen but over few attempts I have nailed the crispy consistency and texture of the fish. 

We have not used food color but if you wish to achive the exact color as restaurant then try adding tomato red color to the marination and then fry the fish. The marination quantity is for 2 1/2 kilos fish please adjust the taste and marination according to your taste preference.
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Ingredients:
2 1/2 Kilos Seer Fish (for this fried fish recipe try choosing a small or tender seer fish, larger the fillet tougher to fry and achive perfection) 

4 Tbsp Rice Flour
2 Tbsp Corn Flour
1 Egg
1 1/2 Tbsp Vinegar
2 Tbsp Soya Sauce
2 Tbsp Chilly Sauce
5 Tbsp Chilly Powder (Since we are adding rice flour and corn flour the spice level will reduce)

1 Tbsp Pepper Powder
1 Tbsp Cumin Powder
1/2 Tbsp Turmeric Powder
1/2 Tsp Asafoetida
Salt as per taste 
Oil for frying...


Method:

Wash the fish fillets gently try and discard the blood from the belly region. Wash thoroughly and reserve the fillets in a colander allowing excess moisture to drain.

Once the moisture has drained transfer to a mixing bowl. Start preparing the marination for the fish. In a mixing bowl add chilly powder, turmeric, cumin powder, asafoetida, chilly sauce, soya sauce and 1tbsp salt.

Mix all the ingredients add egg and vinegar mix well until all ingredients are combined. Add rice flour and corn flour mix well check for salt add only if needed. If the marination paste is too thick sprinkle water to dilute a bit. 

Take each piece of fish fillet gently spread the marination to both sides of each fillet. Once the marination is applied to all fish fillets cover and refrigerated overnight or if you want to prepare fried fish in a hurry marinate for two hours.


Heat 11/2 cups refined oil in a wok on low flame allow to reach temp or get to smoking temp on low flame.

I allowed my fish fillets to marinate overnight, just before frying I removed the marinated fish from fridge and allowed to sit on counter for 10 minutes. 

I've heated the oil while the fish was thawing. Mix all the fish fillets once and check if the fillets are evenly coated with marination.


Gently drop each piece of fish fillet in hot oil and fry for a two minutes on each side. Please place the flame on medium high while frying.

Once the outer cover or marinate starts turning golden brown in color drain excess oil and reserve on tissue paper.

Serve these fish fillets as hot as possible. I garnished the fried fish with crispy fried curry leaves, pepper powder and served along with mint chutney and lime wedges. 😉😊 


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