Indian · Dinner
Crispy Fried Battered Fish (Low-Calorie)
White fish fillet is dipped in a spiced chickpea-flour batter made with sparkling water for lightness, then shallow-fried in minimal oil rather than deep-fried to keep it crisp and low in fat. Served with lemon wedges and a mint-cilantro yogurt dip.
$4
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
385Calories
39.1gProtein
16.2gFat
18.9gCarbs
2.8gSugar
3.5gFiber
728mgSodium
95mgChol
3gSat Fat
720mgPotassium
138mgCalcium
3.4mgIron
1.6mcgVitamin B12
12mgVitamin C
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Pat the fish strips dry with paper towel, season lightly with a pinch of salt, and set aside.
2
Whisk
In a small bowl, combine chickpea flour, ginger-garlic paste, turmeric, cumin, chili powder, and remaining salt with sparkling water until smooth.
3
Marinate
Coat the fish strips in the batter and let sit at room temperature for 10 minutes.
4
Fry
Heat the vegetable oil in a nonstick skillet over medium heat until shimmering; lay the battered fish strips in the pan without crowding and shallow-fry 3–4 minutes per side until deep golden and crisp.
5
Plate
Lift the fish onto paper towels to drain, stir yogurt with cilantro and mint for the dip, and arrange fish on a plate with the dip and lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet, cut into 2-3 strips
- 6 tbsp50g chickpea gram flour
- 2 tsp2 tsp ginger-garlic paste
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp chili-powder
- 1/2 tsp1/2 tsp salt
- 6 tbsp90ml sparkling water
- 2 tbsp28g vegetable-oil, for shallow-frying
- 4 tbsp60g plain-yogurt
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp mint
- 22 lemon wedge
