Rohu Fry is a delicious and popular fish dish made with Rohu (Labeo rohita), a freshwater fish widely consumed in India, Bangladesh, and Nepal. Known for its firm texture and mildly sweet flavor, Rohu is perfect for frying, as it absorbs spices well and develops a crispy, golden-brown crust when cooked.

The fish is marinated with spices for at least 30 minutes to allow the flavors to penetrate. It is then shallow or deep-fried in hot oil until crispy and golden brown. Some variations include coating the fish with semolina (suji) or rice flour for extra crunch.

Serving & Accompaniments

Rohu Fry is best served hot with:

• Steamed rice and dal (lentils)
• Mint-coriander chutney
• Lemon wedges and onion rings
• Masala tea for a snack-time treat

Regional Variations

• In Bengal, it is often served with mustard-based sauces or eaten alongside rice and dal.

• In Odisha, a version called “Macha Bhaja” is common, where the fish is fried simply with salt and turmeric.

• In North India, spices like garam masala and chaat masala are added for an extra zing.

Crispy on the outside and juicy on the inside, Rohu Fry is a perfect dish for fish lovers who enjoy bold flavors with a satisfying crunch!