Surmai Fry
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Surmai Fry (King Fish) is a majestic and robust Indian coastal classic celebrated for its meaty texture and bold spicy marination. This recipe features thick fillets of Surmai coated in a sophisticated blend of house spices and semolina before being pan-fried until shimmering golden. Known for its sophisticated flavor and popularity as a premium seafood appetizer in Southern and Western India, it represents the soulful heart of heritage coastal culinary arts. The taste is intensely savory and peppery, with the semolina providing a unique professional-grade grainy crunch. This dish is a mandatory staple for festive seafood platters and family Sunday lunches. Best enjoyed hot from the professional-grade griddle.
Ingredients
Cooking Instructions
Tips & Secrets
- Using thick fillets is mandatory for achieving the traditional professional-grade succulent center.
- Ensuring the semolina coating is thin and uniform provides the absolute secret to achieved a professional-grade crunch.
- The addition of plenty of red chili provide the essential professional-grade spicy kick found in coastal recipes.
- Always use tamarind instead of lemon specifically to ensure the professional-grade deep sour notes.
Nutritional Information(Per 1 piece (150g))
320 kcal
26g
22g
4g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.