Fish Crumb Fry

Course: Appetiser, Snack, Starter
Servings: 4
Author: Maria Jose Martin
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  • 300-350 gms Fish fillet cut into small - medium size pieces (I used frozen dori fillet)
  • 1 big +1 small Onion finely chopped
  • 1 tbsp Chopped garlic
  • 1/2 tbsp Chopped ginger
  • 2 Green chilli chopped
  • 1 tbsp Chopped coriander leaves
  • 1/2 tsp Pepper powder
  • 1/2 tsp Turmeric powder
  • 1 tbsp Plain flour
  • 1/2 tbsp Corn flour
  • 1 tbsp Lemon juice
  • Salt
  • 1 - 1.5 cups Bread crumbs
  • Oil for deep frying, I used sunflower oil


  • Mix together finely chopped onion, ginger, garlic, green chilli and coriander leaves (you can use food processor to finely chop these ingredients)
  • Add pepper powder, turmeric powder, salt, lemon juice, plain flour and corn flour to finely chopped ingredients. Mix it till it becomes a paste form. Add more flour, if required.
  • Dry the cleaned fish pieces using tissue paper. Cover each fish piece, completely, with the above paste. Refrigerate for 1 hour.
  • After an hour, roll the fish pieces in bread crumbs. Refrigerate for another half an hour.
  • Heat oil in a deep and wide pan on med - high. Once the oil is hot enough (test with a single piece) reduce the flame to low -medium. Fry the prepared fish pieces in batches, till it becomes golden brown. Serve hot with chilli mayo or ketchup.


You can store the prepared fish pieces in fridge for 2 days. If you are using fresh fish fillet, you can freeze it for 2 weeks. Make sure you thaw it, before frying.
It's better to cut the fillet in small pieces, if you are planning to serve it as an appetiser. The frying time may vary depending on the size of fish pieces. You can use any white fish fillet for this recipe.