Whole sea bream marinated & pan-fried, absolutely delish…
Hailing from Kerala I love seafood & shellfish. In fact, in Kerala, non-vegetarians enjoy seafood on a daily basis & over there, fishmongers bring catch of the day fish right to the doorstep.
In Canada, I cook seafood mostly in Summer, the reason being I can cook the fish in my backyard on my outdoor grill burner. I shy away from cooking fish indoors in my kitchen as I can’t stand the fish odor lingering in my kitchen. Hope the Summer lasts forever over here 🙂
One of the fish I’ve been devouring a lot has been Sea bream, it is one of the tastiest fish so meaty & doesn’t have the fishy smell. However, I haven’t seen this fish being sold while in Kerala.
In Kerala, with fish, we make fish curries & fried fish. I like fried fish more than the fish in the curries. When I buy whole fish, my first thought is to fry the fish. The other day when I got fresh whole sea bream fish, I just went ahead & pan-fried it after marinating it with a nice homemade marinade.
If you haven’t tried sea bream fish, do give it a try, very tasty fish that can be used for making curries, frying, grilling, or making Kerala specialty meen pollichathu.
- Whole sea bream fish or any kind of whole fish
- Coconut oil- ¼ cup
- Curry leaves- 2 sprigs
- Kashmiri chili powder- 2 tsp
- Regular hot chili powder- ½ tsp
- Turmeric powder- ⅛ tsp
- Ground black pepper- ½ tsp
- Gram flour or besan- 1 tbsp
- Rice flour- 1 tbsp
- Salt- 1½ tsp
- Lemon juice- ½ tbsp
- Water- 3 to 4 tbsp
- I used whole sea bream fish, it's a very tasty & meaty fish.
- It was already cleaned so I just had to rinse it in running water.
- If the fish is uncleaned, you have to remove the scales from the skin, using a knife scrape off the scales. Don't cook the fish with the scales, it doesn't taste good.
- Remove the internal organs & the gills on the head.
- If you prefer remove the fins. The tail can be kept on the fish.
- Clean the fish thoroughly in running water, you can also add some salt while cleaning the fish.
- Using a knife, add a few lines or gashes on the flesh. This will ensure the marinade gets into the fish.
- In a bowl, add all the ingredients for making the marinade, add just enough water to make a smooth thick paste.
- Gram flour & rice flour will make the outside of the fish crispy.
- If you don't want to add the flours, you can totally skip them.
- Just add the spices & make it into a paste.
- Spread the marinade all over the fish & give it a nice Kerala massage 😛
- Let the fish rest for 30 minutes to an hour.
- Place a frying pan or cast iron skillet over medium heat.
- Add coconut oil & add curry leaves.
- Curry leaves will impart a nice aroma to the fried fish.
- Place the marinated fish in the oil & pan fry till both sides have cooked well & turn crispy & brown.
- If using whole fish, it'll take a few minutes to cook.
- Transfer to a plate, garnish with curry leaves.
- Enjoy with rice.