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Tangy Pan Fried Fish

This Tangy Pan Fried Fish recipe is melt-in-your-mouth delicious and healthy too! Fish Fillets or Fish steaks are pan-fried, searing in the flavors and omega-3 goodness of the fish.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Bushrah | Recipestable


  • 1 pound thick fish fillets cleaned (I use mahi mahi fish)
  • scant pinch turmeric powder
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon green chilli paste
  • 1 tablespoon olive oil
  • 1 tablespoon white vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon red chilli flakes
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon roasted cumin powder
  • 1/2 teaspoon chaat masala powder
  • 1/2 teaspoon garam masala powder
  • salt to taste
  • 2 tablespoon rice flour

To Serve

  • lemon wedges
  • grated white radish add pinch of salt and cayenne pepper



  • Clean fish properly and pat dry on paper towel or kitchen towels.
  • Sprinkle turmeric over the fish fillets and set aside.
  • Meanwhile, In a medium bowl, mix together the green chili paste, ginger garlic paste, vinegar, lemon juice, red chili, Dijon mustard, cumin, chaat masala, garam masala powder and salt.
  • Rub this marination over the fish fillets.
  • Refrigerate for at least 30 minutes to blend flavors.
  • When ready to cook, set the fish out of the refrigerator.
  • Heat up 1 tablespoon olive oil in a heavy bottomed pan over medium heat.
  • Sprinkle rice flour over the marinated fish.
  • Mix until well combined. The liquid in the marinade and from the fish should be enough to moisten the rice flour.
  • Pan fry the fish on medium low heat in a single layer, flipping midway to brown on both sides. It took me about 4 minutes per sides.
  • Remove from the pan and transfer into a serving platter. Tangy Pan Fried Fish is ready to serve.


Serving Suggestions:
Serve immediately with lime wedges and steamed vegetables, brown rice pilaf or lentils.