Indian · Dinner
Fried Spiced Fish Fillets (Low-Chol)
White fish fillet is marinated in ginger-garlic paste, turmeric, and chili powder, then coated in a thin chickpea-flour batter and shallow-fried until crisp. The cholesterol-conscious recipe omits egg and dairy from the crust, while lime juice and cilantro add brightness alongside the fried fish.
$4
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
392Calories
36.8gProtein
19.6gFat
19.4gCarbs
1.6gSugar
3.9gFiber
530mgSodium
75mgChol
2.5gSat Fat
680mgPotassium
95mgCalcium
3.4mgIron
2.1mcgVitamin B12
12mgVitamin C
low-cholesterol
protein-rich
low-carb
low-calorie
egg-free
low-chol
Instructions
1
Prep
Pat the fish fillet pieces dry with paper towels. Lay them on a plate and set aside.
2
Marinate
Rub the fish pieces with ginger-garlic paste, turmeric, chili powder, ground coriander, lime juice, and salt. Cover and marinate for 20 minutes.
3
Prep
Whisk chickpea flour, rice flour, and water into a thick batter. Fold in the curry leaves.
4
Fry
Heat vegetable oil in a heavy skillet over medium-high heat until a drop of batter sizzles immediately. Shallow-fry the coated fish pieces for 3-4 minutes per side until the crust is deep golden brown.
5
Plate
Arrange the fried fish on a plate, scatter with cilantro, and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet, cut into 2-3 pieces
- 2 tbsp30g ginger-garlic paste
- 1 tsp1 tsp turmeric
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp ground coriander
- 2 tsp2 tsp lime juice
- 1/2 tsp1/2 tsp salt
- 6 tbsp48g chickpea flour
- 2 tbsp16g rice flour
- 4 tbsp60ml water
- 12-16 fresh curry leaves
- 4 tbsp60ml vegetable oil, for shallow-frying
- 22 lime wedge, to serve
- 2 tbsp2 tbsp fresh cilantro
