Indian · Dinner
Fried Spiced Fish Fillets (High-Protein)
White fish fillets coated in a spiced chickpea flour batter and deep fried until crisp, served alongside a lentil and egg salad. Cumin, coriander, turmeric and chili powder flavour the crust, while lemon and fresh cilantro brighten the plate.
$5
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
642Calories
58.3gProtein
34.2gFat
28.1gCarbs
3.2gSugar
8.4gFiber
1145mgSodium
484mgChol
5.9gSat Fat
1180mgPotassium
210mgCalcium
5.8mgIron
3.1mcgVitamin B12
16mgVitamin C
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat fish strips dry. Whisk together chickpea flour, yogurt, beaten egg, ginger-garlic paste, cumin, turmeric, chili powder, coriander and salt until smooth.
2
Marinate
Coat fish strips evenly in batter and rest at room temperature for 15 minutes.
3
Fry
Heat vegetable oil to medium-high heat until a pinch of batter sizzles and floats. Fry fish in batches 3–4 minutes per side until golden brown and firm.
4
Drain
Transfer fried fish to a paper-towel-lined plate and rest 1 minute.
5
Plate
Toss lentils, chopped boiled egg, torn spinach and lemon juice together. Arrange on a plate with fish strips and scatter cilantro over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet, cut into thick strips
- 1/2 cup60g chickpea flour
- 4 tbsp60g plain yogurt
- 22 large eggs, beaten
- 2 tbsp2 tbsp ginger-garlic paste
- 2 tsp2 tsp cumin, ground
- 1 tsp1 tsp turmeric, ground
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp coriander, ground
- 1 tsp1 tsp salt
- 1 cup180g cooked brown lentils
- 22 boiled egg
- 1 cup30g fresh spinach leaves
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp cilantro
- 1 cup240ml vegetable oil, for frying
