Indian · Dinner
Fried Spiced Fish Fillets (Gluten-Free)
Spiced white fish fillets are marinated in ginger-garlic paste, turmeric, and chili powder, then coated in rice flour and cornmeal, and shallow-fried until golden and crisp. Served with lemon wedges and fresh cilantro, this gluten-free Indian preparation replaces wheat flour to maintain crunch without gluten.
$5
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
478Calories
38.9gProtein
24.8gFat
24.3gCarbs
0.9gSugar
1.8gFiber
720mgSodium
95mgChol
3.6gSat Fat
610mgPotassium
55mgCalcium
2.6mgIron
1.6mcgVitamin B12
9mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat the fish fillet pieces dry and cut into 2 even pieces if not already portioned.
2
Marinate
Rub fish pieces with ginger-garlic paste, turmeric, chili powder, cumin, lemon juice, and 1/8 tsp salt for 20 minutes in the fridge.
3
Dredge
Mix rice flour, cornmeal, salt, and black pepper on a plate; press each fillet into mixture on both sides until fully coated.
4
Fry
Heat vegetable oil in a skillet over medium-high heat until it shimmers; fry fillets 3 to 4 minutes per side until deep golden brown.
5
Plate
Arrange fried fillets on a plate with lemon wedge and scatter cilantro over the top; serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet (cod or kingfish, cut into 2 pieces)
- 2 tbsp2 tbsp ginger-garlic paste
- 1 tsp1 tsp turmeric ground
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp cumin ground
- 2 tsp2 tsp lemon juice
- 1/2 cup60g rice flour
- 4 tbsp36g cornmeal
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 tbsp56g vegetable oil
- 22 lemon wedge, for serving
- 2 tbsp2 tbsp cilantro
