May 12, 2014

White Bass Puli Varuval | White Bass Fish Fry

Meen varuval (fish fry) is an exotic shallow fried fish from coastal TamilNadu. This recipe is a reminiscent of both flavors and textures. The marinade is a family recipe made from tamarind pulp, rice flour, chili-coriander powder, turmeric and salt. This shallow fried fish is crispy on the outside, juicy and succulent inside. 

This is completely a different recipe from what I have tried before. For this recipe, I used wild caught thinly sliced White Bass fish from Canada which perfectly suited this recipe.   This is a must try recipe for seafood lovers.


10 -12 Thinly sliced White Bass Fillets
Oil for shallow fry

For Marinade
1/2 cup Tamarind pulp (thick extract)
2 tsp Chili-Corander powder
1/4 tsp Turmeric powder
2 tsp Rice Flour


  • Make a paste of all the ingredients under marinade
  • Apply marinade on fish and refrigerate for 30 minutes
  • In a full flat pan, add 1/4 cup of oil. Place fish on the pan. Shallow fry on both the sides until it turns brown and crisp on medium heat
  • Serve hot with lemon wedges and onion slices

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