Punjabi deep-fried fish
50 min
This is a delicious Punjabi version of crispy fried fish. It's a quick and easy authentic Indian dish to serve with family or company. Dove's Farm makes an excellent version of chickpea flour if you're having trouble finding it.
Nithiya
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Ingredients
Serves: 4
- 1 kg fish fillets
- For the batter
- 1½ tablespoons oil
- 150g chickpea flour (besan)
- 1 egg, lightly beaten
- ½ teaspoon garlic ginger paste
- ½ teaspoon carom seeds
- 1 teaspoon salt
- 1 tablespoon fresh coriander
- 1-2 green chillies, chopped with seeds removed
- 2 teaspoons lemon juice
- Oil for deep frying
- Pinch garam masala
Method
Prep:35min ›
Cook:15min ›
Ready in:50min
- To prepare the batter, heat oil in a wok and add the chickpea flour. Stir vigorously for a minute, then remove from heat and set aside to cool. After the mixture has cooled, add the remaining batter ingredients.
- Coat the fish fillets with the batter and set aside for 20 minutes.
- Heat oil in a wok and fry the fish until batter is crispy and the fish is cooked. Remove fish with a slotted spoon and drain on kitchen towels.
- Sprinkle fillets with garam masala and serve immediately.
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