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Saturday, December 17, 2022

10-Minute Salmon Fry Fish Recipe

 Fried Fish Recipe by The Hoggerz

These salmon bites are great on top of dal rice, salad, or in a bowl with veggies and sauce. We love salmon as it’s quick, doesn’t make a mess, and comes out perfectly. Finger fish is also one of our favorites, so I hope you enjoy these tender bites as much as we do. To fry salmon for quick meals and bowls, I love to cut them into medium sizes and season them with spices and finalize with a squeeze of fresh lemon.

You can prep them ahead and refrigerate them until you plan to cook. Start with boneless fish, squeeze some lime juice, spices and leave it aside so the flavors meld.

You can use any firm boneless fish to make this, I choose salmon and ask our fishmonger for the freshest options available, I bet shrimps would also be great, use your favorite and play around. This one is healthy, gluten-free and loaded with vitamin D. We try to incorporate fish in our diet at least thrice a week, for a quick and healthy portion, it is dreamy, easy to make and flavorful. Hashim loved it, I served it with fish curry and rice and took only minutes to disappear. You can swap these bites into fish tacos with some crisp cabbage and carrot slaw, then drizzle with a lightened up chili-lime sauce.

10-Minute Salmon Fish Fry Recipe

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Serves: 2 Persons


1 Kg boneless salmon fish

2 cups cooking oil

2 tablespoons chickpea flour

1 tablespoon rice flour

½ tablespoon garlic paste

½ tablespoon ginger paste

1 teaspoon cumin seeds

1 teaspoon coriander seeds

½ teaspoon turmeric powder

1 teaspoon red chili powder

½ teaspoon coriander powder

½ teaspoon chaat masala powder, optional

2 tablespoons lemon juice

1 teaspoon salt

lemon wedges, for serving


  • In a pan, dry roast cumin and coriander seeds, allow them to cool down and grind into a roughly coarse powder.
  • In a small bowl, amalgamate chickpea flour, rice flour, red chili powder, turmeric powder, coriander powder, chaat masala powder, coarse powder, and mix to blend.
  • Place salmon in a large bowl and combine ginger paste, garlic paste, 2 tablespoons of lemon juice and dried elements. You can also add green chili paste for extra heat. Rub all over the salmon and marinate for an hour. After an hour, mix the pieces upside-down.
  • In a deep pot, heat cooking oil on a high flame, as soon as its temperature rises, release fish pieces one by one, leaving some space for them to swim.
  • After a minute or two, flip the sides of pieces until the salmon is cooked through and brown all over. Serve with fresh lemon wedges and salads. Enjoy! 

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