How to Cooking Fried Tenggiri Fish Slices

Fried Tenggiri Fish Slices

How to Cooking Fried Tenggiri Fish Slices

The best part about a banana-leaf meal to me is the freshly fried tenggiri (spanish mackerel) fish. I mean that with white rice soaked in some curry and some vege to go with is really just heavenly.

Fried Tenggiri Fish Slices

I find marinating and frying tenggiri fish at home really quite simple. I actually got this recipe from the Periplus Mini Cook Books series entitled Homestyle Indian Cooking. However I found it too elaborate. I mean I looked at the recipe and was like ‘Seriously! You mean all those years ago, my mum did all this before frying the fish!’.
Anyways I found that with selected ingredients from the recipe the fish is great as it is.

How to Cooking Fried Tenggiri Fish Slices

So here goes:
4 tenggiri fish slices
1 1/2 teaspoon salt
1 teaspoon tumeric powder
1 1/2 tablespoon chilli powder
1 teaspoon fennel powder
Juice of one lime or if not, 2 tablespoon of tamarind water
1 sprig curry leaves finely chopped

Marinate for 30 mins before frying.

Heat enough oil to cover base of pan. Transfer fish slices to pan and cook over medium flame on both sides till fish is cooked and crisp on the outside.Use kitchen paper to blot off excess oil. Serve HOT.

Fried tenggiri fish slices, also known as Spanish mackerel or king mackerel, can be a delicious and crispy dish when prepared correctly. Here’s a basic recipe to guide you through the process:


– Tenggiri fish slices (fresh or frozen)
– Cooking oil (vegetable oil or peanut oil)
– All-purpose flour for dredging
– Salt and pepper to taste
– Optional seasonings: paprika, cayenne pepper, garlic powder, or your preferred spices
– Lemon wedges or your choice of dipping sauce for serving


1. Prepare the Fish Slices:
– If using frozen tenggiri fish slices, make sure to thaw them completely in the refrigerator before cooking. Pat them dry with paper towels to remove excess moisture.
– Season the fish slices with salt, pepper, and any optional seasonings you prefer. Sprinkle the seasonings evenly on both sides of the fish slices.

2. Dredge the Fish Slices:
– Place some all-purpose flour on a plate or shallow dish. You can also add a pinch of salt and pepper to the flour for extra flavor.
– Coat each fish slice in the flour, shaking off any excess. Ensure that the fish slices are evenly coated with a thin layer of flour. This will help create a crispy outer layer when fried.

3. Heat the Cooking Oil:
– In a frying pan or skillet, heat enough cooking oil to submerge the fish slices. You’ll want the oil to reach a temperature of around 350°F (175°C) for frying. Use a deep-fry thermometer to monitor the temperature or test it by dropping a small piece of bread into the oil; it should sizzle and brown in about 30 seconds.

4. Fry the Fish Slices:
– Carefully place the flour-coated fish slices into the hot oil, ensuring they are not overcrowded in the pan. Fry them in batches if necessary.
– Fry the fish slices for about 3-4 minutes per side, or until they are golden brown and crispy. The exact cooking time may vary depending on the thickness of the slices. Use a slotted spatula to flip the slices gently.

5. Drain and Serve:
– Once the tenggiri fish slices are crispy and cooked through, use the slotted spatula to remove them from the hot oil. Allow any excess oil to drain off by placing them on a plate lined with paper towels.

6. Serve:
– Serve the fried tenggiri fish slices immediately while they are still hot and crispy. You can garnish them with lemon wedges or serve them with your choice of dipping sauce, such as tartar sauce, aioli, or chili sauce.

Fried tenggiri fish slices are best enjoyed right after frying to maintain their crispy texture. They make a delightful main course when served with a side of vegetables, coleslaw, or rice. Enjoy your meal!

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