Fried Fish Recipe – Konkani style

  • Servings : 3-4
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m

I love going grocery shopping with my friends. I have a very enthusiastic and lively friend called Yen, with whom I periodically explore the various Chinese supermarkets in London.

One one such mission, I happened to find a packet of frozen fish called Sillago. It seemed like a fish called Manjali or Mandeli that is available in India, but I wasn’t too sure, what with it being frozen and headless as well. But me being me, I had to buy it.

Dal-rice and fish spells makes a perfect meal for me. Of the many meals I have enjoyed in my childhood, fried fish is one of my favorites. I am not really one for fish curries, you see.

This style of frying fish is typical Konkani, the way my Mum cooked it- the food I crave. People from coastal Maharashtra also use this method to cook their fish.

You can fry any kind of fish, any  sea fish like salmon, mackerel, pomfret , small fish or even  prawns using this method.

But you could try this on absolutely any sea fish, it  will bring life to an otherwise dull meal.


  • Fish fillets - 1 each or whole small fish- 3-4 per head
  • Turmeric powder- 1/2 tsp
  • Chilli powder- 1 tsp
  • Rice flour- 1/2 cup
  • Salt- to taste
  • Oil- for frying



1. Clean and wash the fish. Then marinate it for at least 10 minutes in a mixture of turmeric powder, chilli powder and salt. After that time you will notice that the fish has moistened and the powders have become a sort of paste enveloping the fish.


2. Spread some rice flour in a plate. If you do not have rice flour, you could easily substitute atta or whole wheat flour instead. Some people even use a mixture of rawa (semolina) and whole wheat flour. Use what you like. Then, roll the fish in the flour, and coat it well on all sides.


Meanwhile, heat oil in a flat pan. When hot, add the fish and shallow fry on a medium flame. When the sides of the fish start turning brown, flip the fish. Remember not to add the fish when the oil is not very hot, or the fish will stick to the pan. If you follow this basic rule, you will get the most perfectly fried fish.


Keep fried fish on a kitchen towel to get rid of the excess oil and serve with rice!

You could eat it with dal-rice or khichdi, my husband and son love it with anything!

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