Fish 65
Fish 65 is a delicious and crispy South Indian seafood dish. It is perfect as an appetizer or snack. It is made by marinating fish with spices, coating it with flour, and deep-frying it until golden brown. The dish is spicy, flavourful, and perfect as an appetizer or snack. It is garnished with curry leaves and green chillies for an extra burst of taste.
The name “Fish 65” comes from the famous “Chicken 65,” which was first introduced in 1965 at the Buhari Hotel in Chennai, India. Over time, variations of this dish were created, including Fish 65, Prawn 65, and Paneer 65. While the exact reason behind the number “65” remains unclear, it is believed to represent the year the original dish was invented.
Ingredients Used
- Fish: Boneless fish like Kingfish, Tilapia, Basa, or Pomfret work best.
- Spices: Kashmiri chilli powder, turmeric, cumin, pepper and garam masala.
- Flour: A mix of cornflour and rice flour helps create a crispy coating.
- Egg (Optional): Used to bind the coating and make it crunchier.
- Curry Leaves & Green Chillies: Added for extra flavour and aroma.
- Lemon Juice: Helps tenderize the fish and enhance the taste.
How to Make Fish 65?
You can prepare Fish 65 easily in a few simple steps:
Marination: The fish is first marinated with spices and lemon juice. You let the fish sit for at least 30 minutes to absorb the flavours.
Coating: After marinating, add a mixture of cornflour, rice flour, and egg to coat the fish evenly.
Deep-Frying: Fry the fish in hot oil until it turns crispy and golden brown.
Tempering (Optional): Toss fried curry leaves and green chillies with the fish for extra taste.
Fish 65 – crispy, spicy, and full of flavour!
Variations of Fish 65
There are many ways to prepare Fish 65 based on personal preferences:
- Baked or Air-Fried Fish 65: A healthier version that reduces oil usage.
- Dry Fish 65: A crispy version without a thick coating.
- Saucy Fish 65: Tossed in a spicy sauce for extra flavour.
Serving Suggestions
Fish 65 tastes best when you serve it hot and crispy. You can serve it with:
- Mint chutney or garlic sauce
- Lemon wedges for extra tanginess
- Onion rings or salad as a side
Fish 65 is a tasty and spicy seafood dish loved by many. Its crispy texture, bold flavours, and easy preparation make it a great choice for parties or evening snacks. Whether deep-fried, baked, or air-fried, this dish is a must-try for seafood lovers!
Fish 65
Ingredients
- 280 g boneless fish like Kingfish, Tilapia, or Basa, cut into small pieces
First marination
- 1 tbsp Kashmiri chilli powder
- ¼ tsp turmeric powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp black pepper powder
- 1 tsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 tbsp oil
- Salt
Second marination
- 1 ½ tbsp cornflour
- 1 tbsp rice flour
- 1 egg white
- Salt to taste
- A few curry leaves
- 1 green chili slit
- Oil for deep frying
Instructions
Marinate the Fish
- In a bowl, combine all the ingredients listed for the first marination.
- Coat the fish pieces evenly with the spice mixture and refrigerate.
- Let it marinate for at least 30 minutes (or up to 2 hours for enhanced flavour).
Prepare the Coating
- Add cornflour, rice flour, salt, and beaten egg white to the marinated fish.
- Mix well until the fish is evenly coated.
Deep Fry the Fish
- Heat oil in a deep pan over medium-high heat.
- Fry the fish in batches until it turns golden brown and crispy.
- Remove and drain excess oil with a paper towel.
- Tempering (Optional, but Enhances Flavour!)
- In the same hot oil, add curry leaves and green chilli.
- Fry for a few seconds and then add them to the fried fish for extra flavour.
- Serve Hot!
- Garnish with lemon wedges and serve with mint chutney or onion rings.
Notes
Frequently Asked Questions
Fish 65 gets its name from the famous Chicken 65, a dish that originated in Chennai, India. The number “65” is believed to refer to the year it was introduced (1965) at the Buhari Hotel.
Firm, boneless fish like Kingfish, Tilapia, Basa, or Pomfret work best as they hold their shape while frying.
To ensure crispiness, avoid overcrowding the pan while frying, use rice flour and cornflour in the batter, and fry at the right temperature (medium-high heat).
Yes! You can bake it at 200°C (400°F) for 20-25 minutes or air-fry at 180°C (350°F) for 12-15 minutes, flipping halfway.
Serve hot with lemon wedges, onion rings, and mint chutney for the best taste.
Yes, store leftovers in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer for better crispiness.
Use frozen fish if needed, but make sure you thaw it properly and pat it dry before marinating to avoid excess moisture. Fresh fish results in a juicier texture inside while staying crispy outside.
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