Indian · Dinner
Fried Spiced Fish Fillets
White fish fillets are marinated in ginger-garlic paste, turmeric, and chili powder, then dredged in gram flour with carom seeds and curry leaves. Shallow-fried until the crust turns deep golden and shatters on the bite, they are served hot with lime wedges and sliced onion, balancing heat, tang, and crisp exterior against flaky, moist fish.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
429Calories
41.2gProtein
22.4gFat
16.8gCarbs
2.3gSugar
3.1gFiber
612mgSodium
88mgChol
2.9gSat Fat
690mgPotassium
85mgCalcium
3.4mgIron
2.1mcgVitamin B12
9.5mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
low-calorie
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pat the white fish fillet dry and cut into 2-3 strips; thinly slice the onion wedge and set aside.
2
Marinate
In a bowl, rub the fish with ginger-garlic paste, turmeric, chili powder, lemon juice and salt for 20 minutes.
3
Dredge
Sprinkle gram flour, carom seeds and torn curry leaves over the marinated fish and toss until evenly coated.
4
Fry
Heat vegetable oil in a skillet over medium-high heat until shimmering, then shallow-fry fish 3-4 minutes per side until golden and flaking easily.
5
Plate
Drain on paper towel for 1 minute, then arrange fillets with sliced onion and lime wedge for squeezing.
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-ground
- 2 tsp2 tsp chili-powder
- 4 tbsp4 tbsp chickpea-gram-flour
- 2 tsp2 tsp lemon-juice
- 1/2 tsp1/2 tsp carom seeds (ajwain)
- 1/2 tsp1/2 tsp salt
- 10-12 curry-leaf
- 4 tbsp4 tbsp vegetable-oil, for shallow-frying
- 11 onion
- 22 lime wedge
