Best Fish Varieties for Frying - A Complete Guide
Not all fish are created equal when it comes to frying. Learn which varieties work best and how to achieve that perfect crispy texture.
Fried fish is a beloved dish across India, but choosing the right variety makes all the difference between a good meal and a great one.
Best Fish for Frying
1. Pomfret (Paplet)
The king of fried fish! Its firm texture and mild flavor make it perfect for shallow or deep frying. The flesh stays intact and develops a beautiful golden crust.
2. Surmai (Seer Fish)
With its meaty texture and rich flavor, surmai fries beautifully. Cut into steaks for best results.
3. Bangda (Mackerel)
An affordable option that's full of flavor. The natural oils keep it moist during frying.
4. Rawas (Indian Salmon)
Firm flesh that holds up well to frying. Great for fish fry or fish fingers.
Tips for Perfect Fried Fish
- Pat the fish completely dry before coating
- Use a mixture of rice flour and regular flour for extra crispiness
- Heat oil to 180°C (350°F) before frying
- Don't overcrowd the pan
- Fry until golden brown, about 3-4 minutes per side
Order fresh fish from KRN Cuts for the best frying results. Fresh fish = crispy, flavorful results!
