Surmai Fry/ Isvonn Fry

TARA SAWANT
20 hours ago
2 min read

There is something magical about a Goan kitchen on a Sunday afternoon. The sizzling of fish hitting the pan and the faint salty breeze sneaking in through open windows. And right at the heart of it all lies a dish that every Goan household treasures, Surmai Fry, the golden, spicy, melt in the mouth kingfish that perfectly captures the spirit of the coast.

Sundays in Goa aren’t just about sleeping in or lazing around. The day begins bright and early around 5 a.m, when the air is still cool and the village slowly wakes up. That’s when everyone heads to the local fish market, where fishermen arrive straight from the sea with their fresh catch. The place buzzes with chatter, laughter, and the rhythmic sound of bargaining, everyone trying to get the freshest and biggest fish before it’s gone.

Kingfish or Surmai, as we call it in Konkani Isvonn is hands down one of Goa’s most loved fish. It’s a big favorite in my home too. No celebration feels complete without it be it a birthday, a family get-together, or just a Sunday feast, you’ll always spot golden, crispy Surmai fry on our table. Ahh… enough of my rambling let’s get straight to the recipe before I start craving it again!

Ingredients

Fresh Surmai slices.
Red chilli powder.
Turmeric powder.
Semolina.
Rice flour.
Coriander powder.
Salt.
Ginger-garlic paste.
Lemon juice or kokum juice or vinegar.
Oil.

Step 1: Clean the Fish

Wash the surmai slices gently and pat them dry with a paper towel.

Step 2: Prepare the Marinade

In a bowl, mix red chilli powder, turmeric, coriander powder, ginger-garlic paste, lemon juice, and salt. Add a tablespoon of water to make a thick paste.

Step 3: Marinate the Fish

Rub the masala evenly over each slice of fish. Let it marinate for at least 30 minutes (longer for deeper flavor).

Step 4: Coat the Fish

Mix rice flour and semolina on a plate. Coat each marinated piece of fish in this dry mixture. This gives the fish its signature crispy crust.

Step 5: Fry to Perfection

Heat oil in a flat pan. Shallow fry the fish on medium flame for about 3–4 minutes per side, until golden brown and crisp.

Step 6: Serve Hot

Drain excess oil on tissue paper. Serve your crispy Surmai Fry with lemon wedges, and sliced onions.

This recipe is easy to prepare. You can enjoy fried surmai with rice, fish curry, or simply as a snack with drinks.