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Chettinad Fish Fry brings together fresh seafood and authentic Indian spices for a light yet deeply satisfying meal. This protein-rich, healthy dish supports lower cholesterol and DASH diet goals.
Pat the fish fillets dry and cut them into serving-size portions; score the surface lightly for better seasoning penetration.
In a bowl, mix garlic paste, ginger paste, coriander powder, chili powder, turmeric, black pepper, crushed fennel seeds, and salt with the juice from half a lemon to create a thick marinade.
Coat each fish piece completely with the marinade, massaging it into the slits; let rest for at least 30 minutes (or up to 2 hours) in the refrigerator.
Heat 1.5 tablespoons oil in a large nonstick or cast iron skillet over medium heat; add curry leaves and sliced onion, sauté for 2 minutes until fragrant.
Add fish fillets in a single layer; cook undisturbed on medium heat for 3–4 minutes per side until the exterior is crisp and golden, flipping once. Avoid high heat to prevent burning the spices and ensure even cooking.
Remove to a plate lined with paper towels, squeeze fresh lemon over, and serve immediately while hot and crisp.
