Indian · Dinner
Crispy Fried Battered Fish
White fish fillet marinated in ginger-garlic paste, turmeric and chili powder, dipped in a spiced chickpea and rice flour batter with carom seeds, then deep-fried until the crust shatters on the bite. Served hot with lime wedges and sliced red onion.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
486Calories
39.2gProtein
27.8gFat
20.1gCarbs
1.9gSugar
3.6gFiber
721mgSodium
95mgChol
3.1gSat Fat
610mgPotassium
78mgCalcium
3.4mgIron
1.9mcgVitamin B12
9.5mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pat fish pieces dry and cut into 3-4 similar-sized chunks for even cooking.
2
Marinate
Rub fish with ginger-garlic paste, turmeric, chili powder, lemon juice and salt for 20 minutes.
3
Whisk
In a bowl, combine chickpea gram flour, rice flour, carom seeds, ajwain and baking soda with water into thick paste.
4
Build
Dip each marinated fish piece into batter, turning to coat all sides evenly.
5
Fry
Heat vegetable oil to 350°F in a deep pan over medium-high heat; fry battered fish 3-4 minutes per side until crust is dark golden and firm.
6
Drain
Lift fried fish onto paper towels and rest 2 minutes to drain excess oil.
7
Plate
Arrange fried fish on a plate with lime wedge and red onion on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 tbsp2 tbsp ginger-garlic paste
- 1 tsp1 tsp turmeric
- 2 tsp2 tsp chili powder
- 2 tsp2 tsp lemon juice
- 1/2 tsp1/2 tsp salt
- 6 tbsp50g chickpea gram flour
- 4 tbsp32g rice flour
- 1 tsp1 tsp carom seeds
- 1/2 tsp1/2 tsp ajwain
- 2 pinch2 pinch baking soda
- 4 tbsp4 tbsp water
- 2 cup480ml vegetable oil for deep-frying
- 22 lime wedge
- 4 tbsp40g red onion
