Fiery and aromatic, this Andhra-style ghee-roasted fish fry delivers crispy edges and rich spices—perfect for seafood lovers and South Indian feasts.

Why You’ll Love This Recipe

Packed with flavor: Traditional Andhra spices infuse the fish with bold, authentic taste.
Crispy yet tender: The ghee-frying method creates a crisp crust while keeping the fish moist inside.

Quick to prepare: Aside from marination, the actual cooking takes just minutes.
Healthy and satisfying: High in protein and fried in ghee, which adds richness without needing deep frying.
Versatile: Works as an appetizer, side dish, or main course with rice and simple sides.

Ingredients

500 grams fish fillets (like tilapia, kingfish, or pomfret)
1 tablespoon ginger garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1 teaspoon lemon juice
Salt to taste
1 tablespoon rice flour (for extra crispness)
2 tablespoons ghee
Fresh curry leaves (optional, for garnish)
Lemon wedges (to serve)

Directions

Clean and pat dry the fish fillets. Make shallow gashes on thicker pieces to help absorb the marinade.
In a bowl, mix the ginger garlic paste, red chili powder, turmeric, coriander powder, garam masala, lemon juice, and salt into a thick paste.

Rub this masala mixture thoroughly over the fish pieces, coating them on all sides.
Marinate the fish for at least 30 minutes or refrigerate overnight for deeper flavor.
Just before frying, lightly dust each fillet with rice flour.

Heat ghee in a skillet over medium heat.
Place the marinated fish into the pan without overcrowding.
Fry each side for 3–4 minutes until golden brown and fully cooked.

Add curry leaves during the last minute of frying for extra aroma, if desired.
Serve hot with lemon wedges on the side.

Servings and Timing

Servings: 4

Prep Time: 10 minutes
Cooking Time: 10 minutes
Marination Time: 30 minutes to overnight

Total Time: 20 minutes (plus marination)
Calories: Approx. 210 kcal per serving

Variations

Use different fish: Try mackerel, sardines, or catfish for regional variety.

Adjust spice level: Reduce red chili powder for a milder flavor or add green chilies for extra heat.
Air fryer version: Use an air fryer at 375°F (190°C) for 10–12 minutes, flipping halfway, for a healthier alternative.
Add herbs: Fresh coriander or mint leaves can be added to the marinade for a herbal twist.

Make it gluten-free: Replace rice flour with cornflour or skip it entirely if desired.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a skillet over low heat with a bit of ghee, or in an air fryer at 350°F (175°C) for 5–6 minutes. Avoid microwaving to retain crispness.

Freezing: It’s best to freeze the marinated fish before cooking, not after. Thaw and fry fresh when ready.

FAQs

What type of fish is best for Andhra-style fish fry?

Firm fish like kingfish, tilapia, pomfret, or seer work best as they hold up well to frying and absorb spices effectively.

Can I use oil instead of ghee?

Yes, but ghee adds a richer flavor and traditional touch. You can use any neutral oil if needed.

How spicy is this recipe?

It has medium-high heat typical of Andhra cuisine. You can adjust the chili powder to suit your preference.

Why add rice flour to the fish?

Rice flour gives a light, crispy texture to the fish’s outer layer when fried.

Can I skip marination?

While you can cook it right away, marinating helps the spices penetrate the fish for a deeper flavor.

Is this dish gluten-free?

Yes, the recipe is naturally gluten-free when using rice flour and no wheat-based ingredients.

Can I cook this in the oven?

Yes, bake at 400°F (200°C) for 15–20 minutes on a greased tray, flipping halfway. Use a little oil or ghee to maintain moisture.

How do I know the fish is cooked through?

The fish should flake easily with a fork and appear opaque. The surface will be golden and slightly crisp.

Can I reuse the leftover marinade?

No, discard any leftover marinade that has touched raw fish to avoid contamination.

What goes well with Andhra fish fry?

It pairs wonderfully with plain rice, dal, rasam, or as a starter with chutneys and lemon wedges.

Conclusion

Andhra-style ghee-roasted fish fry is a fiery, aromatic dish that brings authentic South Indian flavors to your table. Quick to prepare and incredibly flavorful, it’s perfect for busy weeknights or festive feasts. Serve it hot, with lemon on the side, and let the bold spices do the talking.

More High-Flavor, Protein-Packed Recipes

If you loved the bold spices and crispy finish of this Andhra-Style Ghee-Roasted Fish Fry, you’ll enjoy more flavorful mains from our collection. For a skillet favorite, the One Skillet Garlic Butter Steak & Cheese Ravioli combines hearty pasta with rich garlic butter. Looking for a chicken twist? Try the High-Protein Chicken Parmesan with Cottage Cheese — a healthy spin on an Italian classic. Seafood fans will also love the smoky Cedar Plank Grilled Salmon with Herb Butter, perfect for summer cookouts. For a veggie-forward pairing, the Savory Spinach, Mushroom & Ricotta Stuffed Zucchini Boats bring baked comfort with lighter ingredients. And don’t forget to balance your plate with a cozy bowl of Creamy Cauliflower Soup — smooth, nourishing, and satisfying.

Andhra-Style Ghee-Roasted Fish Fry

Author: Chef Clara

Print Recipe

Description

A spicy and aromatic South Indian fish fry recipe made with bold Andhra-style masala, shallow-fried in fragrant ghee for a crisp, golden finish. Perfectly pairs with rice, dal, or can be served as an appetizer.

Ingredients

Scale

500 grams fish fillets (like tilapia, kingfish, or pomfret)
1 tablespoon ginger garlic paste

1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder

1/2 teaspoon garam masala
1 teaspoon lemon juice
Salt to taste

1 tablespoon rice flour (for extra crispness)
2 tablespoons ghee
Fresh curry leaves (optional, for garnish)

Lemon wedges (to serve)

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Instructions

Clean and pat dry the fish fillets. Make light gashes on them if thick.

In a bowl, combine ginger garlic paste, red chili powder, turmeric, coriander powder, garam masala, lemon juice, and salt. Mix into a thick paste.
Rub the masala evenly over the fish, ensuring it coats all sides. Let it marinate for at least 30 minutes (or up to overnight in the refrigerator).
Just before frying, dust each piece lightly with rice flour.

Heat ghee in a skillet over medium heat.
Place the marinated fish fillets in the pan, without overcrowding.
Fry for 3–4 minutes on each side, or until golden and cooked through.

Optionally add fresh curry leaves in the pan during the last minute for added aroma.
Serve hot with lemon wedges on the side.

Notes

Use firm fish fillets for best results.

Adjust chili powder to your spice tolerance.
For a smokier flavor, add a touch of crushed black pepper or fennel seeds to the marinade.