Indian · Dinner
Fried Spiced Fish Fillets (Low-Calorie)
White fish fillets coated in a turmeric, chili and gram-flour crust, pan-fried in minimal oil to retain crunch while reducing absorbed fat. Seasoned with ginger-garlic paste and ground coriander, served with fresh cilantro, cucumber and lemon wedges.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
327Calories
39.4gProtein
11.8gFat
15.8gCarbs
1.9gSugar
3.1gFiber
682mgSodium
90mgChol
1.9gSat Fat
720mgPotassium
75mgCalcium
2.9mgIron
1.6mcgVitamin B12
12mgVitamin C
low-calorie
gluten-free
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Pat fish dry. Mix ginger-garlic paste, turmeric, chili powder, coriander, lemon juice and salt into a paste; rub over both sides.
2
Marinate
Cover and chill for 15 minutes until surface is evenly yellow-orange and slightly tacky.
3
Dredge
Mix gram flour and rice flour on a plate, then press each marinated fish piece into the flour on both sides.
4
Fry
Heat oil in a non-stick skillet over medium heat until shimmering, then fry fish 3 to 4 minutes per side until crust is golden and flesh flakes easily.
5
Plate
Transfer to a plate, scatter cilantro on top, and arrange cucumber slices and lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet, cut into 2 pieces
- 2 tsp2 tsp ginger-garlic paste
- 1 tsp1 tsp turmeric-ground
- 1 1/2 tsp1 1/2 tsp chili-powder
- 1 tsp1 tsp coriander-ground
- 2 tbsp2 tbsp lemon juice
- 4 tbsp36g chickpea-gram flour
- 2 tsp2 tsp rice flour
- 1/2 tsp1/2 tsp salt
- 2 tbsp30ml vegetable oil
- 4 tbsp4 tbsp cilantro
- 22 lemon wedge
- 11 cucumber
