Indian · Dinner
Crispy Fried Battered Fish (Gluten-Free)
White fish fillet dipped in a spiced chickpea-and-rice-flour batter seasoned with turmeric, cumin, and ground fennel, then shallow-fried until the crust turns deep golden and crisp. Served hot with lime wedges and fresh cilantro, this is a gluten-free take on Indian coastal fish fry.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
462Calories
42.1gProtein
22.5gFat
23.4gCarbs
1.5gSugar
3.8gFiber
1192mgSodium
91mgChol
2.8gSat Fat
715mgPotassium
83mgCalcium
3.5mgIron
2.1mcgVitamin B12
7mgVitamin C
gluten-free
protein-rich
low-carb
gluten-free
Instructions
1
Prep
Pat the fish pieces dry with paper towels, season lightly with salt, and set aside.
2
Build
Whisk chickpea flour, rice flour, turmeric, cumin, chili powder, ground fennel, ginger-garlic paste, lime juice, water, and remaining salt until smooth and thick.
3
Coat
Dip each fish piece into the batter to coat evenly, then let rest 5 minutes at room temperature.
4
Fry
Heat vegetable oil in a small skillet over medium-high heat until a batter drop sizzles immediately; shallow-fry fish 3–4 minutes per side until the crust is deep golden and firm.
5
Plate
Transfer fish to a paper towel to drain briefly, then arrange on a plate, scatter cilantro over top, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet, cut into 2-3 pieces
- 1/2 cup60g chickpea flour
- 4 tbsp32g rice flour
- 1 tsp1 tsp turmeric
- 1 tsp1 tsp cumin, ground
- 1 tsp1 tsp chili powder
- 2 tsp2 tsp ginger-garlic paste
- 2 tsp2 tsp lime juice
- 1/2 tsp1/2 tsp ground fennel
- 1/2 cup120ml water
- 1 tsp1 tsp salt
- 4 tbsp56g vegetable oil, for shallow-frying
- cilantro, fresh
- 22 lime wedge
