Pan Fried Fish

This is yet another one of the easiest fish recipes coming from my kitchen. If you have been following my blog, by now you would have noticed that I like preparing dishes that do not take too much time on the stove.

But hey I never compromise on taste!

With the result that it vanishes from the plate even before it hits the table.


This pan fried fish (you may use a thick bottomed iron griddle too) is a delicious appetizer. It has a semblance to the famous Amritsari Fish Fry.

I have used Singhara here but you can make it with either Pomfret, Cod or haddock .

If you are using pomfret make sure you slit the side of the whole fish and spread some paste inside the fish as well as over. Leave it to rest for a minimum of 30 mins before you fry it

You may alternatively slice the entire pomfret fish into 1 ½ inch thick horizontal slices


Preparation Time : 10 mins
Marination Time : 30 mins
Cooking Tim: 12 to 15 mins
Serves : 2 to 3


Fish – 500 gms (I used catfish or Singhara cut into 2 inch pieces )
Any Oil – 4 to 5 tblsp.

For Marination:

  • Red Chilli Powder – 1 tblsp.
  • Kashmiri Chilli Powder / Fish tikka masala – 2 tblsp.
  • Turmeric Powder – 1 tsp.
  • Coriander Powder – 1.5 tblsp.
  • Ginger Paste – 1 tblspn.
  • Garam Masala Powder – 1 tsp.
  • Gram flour powder 2 tblsp.
  • Coriander Leaves – 2 tblspn finely chopped.
  • Lemon Juice – 1 tblspn.
  • Water 2-3 tblsp (to combine the spices and make a thick paste )
  • Salt to taste



  1. Clean fish pieces.
  2. Mix all the ingredients for marination, add very little water and make it into a thick paste.
  3. Apply the spice paste all over the fish.
  4. Leave this to marinate for 30 mins.
  5. Heat oil in a pan or griddle.
  6. Fry fish evenly on both sides.
  7. Remove excess oil by blotting it.
  8. Garnished with coriander leaves and squeeze the juice of half a lemon over the fish.
  9. Serve immediately with onion rings and mint chutney on the side.






Bon appetit