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.

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    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

    Prep:35min  ›  Cook:15min  ›  Ready in:50min 

    1. 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.
    2. Coat the fish fillets with the batter and set aside for 20 minutes.
    3. 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.
    4. Sprinkle fillets with garam masala and serve immediately.

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