Kane Fry (Ladyfish Fry)
Whole ladyfish marinated in a fiery red masala, coated in coarse semolina and shallow-fried to a crackling, spice-red crust.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Frying pan
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 11 g
- carbs
- 10 g
- fibre
- 1 g
- protein
- 22 g
- calories
- 220 kcal
Instructions
- 1
Clean the ladyfish. Make shallow diagonal cuts across both sides.
- 2
Mix red chilli powder, turmeric, ginger-garlic paste, tamarind pulp and salt together.
- 3
Rub the marinade all over the fish and into the cuts. Leave it to rest for at least 20 minutes.
- 4
Spread semolina on a plate. Press each fish firmly into it to coat both sides well.
- 5
Heat coconut oil in a wide flat pan over medium heat.
- 6
Place the fish in the hot oil. Fry for 3-4 minutes per side without moving it much, until a crisp red crust forms.
- 7
Drain the fish briefly. Serve hot with lemon wedges and sliced onions.
Chef's tips
Coconut oil adds a classic coastal flavour. Fry on medium heat so the semolina crust turns crisp without burning before the fish cooks through.
Ingredient substitutions
- kane (ladyfish) → mackerel or small pomfret
Storage
Best eaten fresh; not suited to storage.
Reheating
Reheat briefly in a pan to re-crisp; avoid microwaving.
Common mistakes to avoid
- •Frying over high heat, which burns the semolina crust while the centre stays raw.
Serving suggestions
Cooked Kane Fry (Ladyfish Fry)?
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