Seer fish fry, also known as vanjaram meen varuval, is one of the popular South Indian fish recipes made with seer fish (vanjaram), basic spices, lemon juice, curry leaves and coconut oil. The fish is marinated with the spices and fried until golden crispy with the outside nicely charred, while the inside stays soft and juicy.
Vanjaram Meen Varuval
Can you believe, I have more than 20 fish fry recipes on this blog. This one is a popular fried fish all over India and in this blog. This is a simple vanjaram fish fry and the taste of this dish depends on the freshness of the fish you use. Use fresh vanjaram fish for best taste also check vanjaram meen kuzhambu.
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About Vanjaram Meen Varuval
Seer fish, also known as vanjaram or king fish, is one of my favorite fishes to use for frying. The fish is firm, meaty and has just one main bone, so it is easy to eat and works perfectly for frying. Plus, it is also easy for kids to eat since there are no tiny bones to pick through.
This is a very simple homestyle seer fish fry made with basic spices, lemon juice, curry leaves and salt. I usually let the fish marinate for some time so the masala gets into the fish nicely. You can deep fry the fish for a really crispy finish, but I personally prefer tawa frying with a little oil.
Whenever we make a proper South Indian sea food lunch, this crispy fish fry always takes place on the menu. We love having it with hot fish curry, or rasam rice. Meanwhile check this flavourful Goan fish curry.
The best thing is that you don’t have to use only vanjaram for this recipe. The same simple marinade works well with other fishes too. For more spicy, crispy and flavourful South Indian fish fry recipes, check out my tawa fish fry, masala fish fry and fish 65 on the blog.
More Recipes to Try
Ingredients
- Fish : Seer / vanjaram fish works best for this recipe. It is called king fish and has a firm, soft texture. It stays juicy while getting nicely crispy when fried.
- Salt : Salt added to enhance the flavour of the fish.
- Spice powder : Turmeric powder, kashmiri chilli powder, coriander powder and garam masala powder are used. It gives the fish a beautiful color with mild heat. And makes the fish fry more aromatic and flavourful.
- Vinegar : Lemon juice or vinegar can be used.
- Water : Water helps bring the spices together and form a thick marinade that coats the fish evenly.
- Curry leaves : Curry leaves give the authentic South Indian aroma and flavour to the fish.
- Oil : Oil is used for shallow frying the fish until crispy and golden. Use coconut oil for best taste.
Step by Step Pictures
1)Clean and wash vanjaram fish. Strain the water completely. Use paper towel to pat dry the fish so there is no moisture. Set aside. Take all spice powders given for marination in a plate.
2)Add in vinegar.
3)Add in coconut oil and water.
4)Mix and make it into a thick paste. Taste this masala and adjust spice, salt and vinegar.
5)Take each fish and coat with this masala.
6)set aside for 30 mins to 1 hour to marinate.
7)Now heat coconut oil in a cast iron tawa. Once oil is hot, place the fish slices carefully into the oil.
8)Sprinkle top with lots of curry leaves. Now pan fry fish for 3 to 4 minutes on each side on high heat.
9)Once bottom is cooked, flip over and cook on other side for 3 to 4 minutes. Sprinkle over curry leaves while frying which gets crispy when frying and it enhances the flavour.
10)Serve hot with lemon wedges.
Expert Tips
About Fish – You can also use other firm fishes like tilapia, salmon, pomfret for this recipe. After cleaning the fish, pat it completely dry before adding the marinade. This helps the masala stick better.
Marination Time – After coating the fish with the marination, let it rest for about 30 minutes. This gives the flavours to soak in better. You can leave to marinate overnight in fridge.
Adjust spice level – If you prefer spicier fish fry, use regular chilli powder along with kashmiri chilli powder.
For Crispy fish fry – For an extra crispy coating, you can add a little rice or corn flour into the fish marinade.
Storage – Fish fry tastes best when served fresh and hot. You can also store the marinated fish for 3 to 5 days in the freezer. You can fry them whenever you want.
Serving – Serve this spicy seer fish fry hot with rasam rice, sambar rice, biryani, pulao for a simple South Indian meal. You can serve it on a banana leaf with a squeeze of lemon juice, fried curry leaves and onion slices.
FAQ
Q. Can I use other fish instead of seer fish ?
Yes, you can use other firm fish varieties like salmon, pomfret, tilapia or tuna of your choice.
Q. Why does my fish masala come off while frying ?
This happens when the fish is still wet after washing. Pat the fish completely dry before applying the masala and let it rest for at least 30 minutes before frying. This helps the masala stick well and gives you a nice crispy fry.
Q. Can I air fry the fish ?
Yes, this recipe works well for air frying. Just brush or spray a little oil over the fish and air fry until cooked crispy. The cooking time may vary depending on your air fryer.
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Vanjaram Meen Fry Recipe (Seer Fish Fry)
Seer fish fry, also known as vanjaram meen varuval, is one of the popular South Indian fish recipes made with seer fish (vanjaram), basic spices, lemon juice, curry leaves and coconut oil. The fish is marinated with the spices and fried until golden crispy with the outside nicely charred, while the inside stays soft and juicy.
Ingredients
For Marination (Fish Masala Paste)
Nutrition
Nutrition Facts
Vanjaram Meen Fry Recipe (Seer Fish Fry)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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