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Salmon Fish Fry (Clean Eating Version)

Ah, a good fish fry. Who doesn’t love that? That crunch of flaming-hot fish fillets straight from the fryer. Here’s my healthy, and lip-smacking alternative of Salmon Fish Fry!!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 4
Author Bushra


  • 800 gm Salmon Fish

For Fish Marinade

  • 3 tablespoon chickpea flour besan
  • 1 teaspoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger paste
  • 1 teaspoon cumin powder
  • 1 teaspoon black pepper (crushed)
  • 1 teaspoon red chili powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dry mango powder
  • salt to taste

For Frying

  • 2 tablespoon olive oil

For Garnishing

  • lemon wedges



  • Rinse and pat fish with paper towels. Cut fish into 4 inch thick pieces. and set aside.
  • Now make the marinade. Place the marinade ingredients in a spice grinder with about a tablespoon of water and make a smooth paste.
  • Put the marinade over the fish. Cover and allow to marinade for an hour.
  • Heat oil in a frying pan or griddle over medium heat.
  • When the oil is hot enough to brown a piece of bread in about 20 seconds.
  • Fry your fish fillets in batches.
  • With a slotted spoon, carefully lower the fish fillets into the hot oil and cook until they are light brown – about 4 minutes each side.
  • Now put the lid on for 2 minutes.
  • Fry fish for further 5 minutes until the fish is crusty and golden brown.
  • Remove from the griddle and transfer into a serving plate.
  • Sprinkled dried parsley over it and garnish with lemon wedges.


Serving Suggestions:
Serve with roasted veggies (broccoli, carrots, beans etc).