📝 About This Recipe
Transport your senses to the vibrant riverside eateries of North India with this impeccably seasoned Masala Fried Fish. We use tender freshwater catches like Rohu or Catfish, marinating them in a robust blend of carom seeds, pungent mustard oil, and warm spices before a double-coating of chickpea flour ensures a shattering crunch. This dish perfectly balances the delicate, earthy sweetness of freshwater fish with a fiery, citrusy crust that is simply irresistible.
🥗 Ingredients
The Fish
- 750 grams Freshwater Fish Fillets (Rohu, Catfish, or Tilapia, cut into 3-inch fingers)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Salt (to taste)
First Marination (The Flavor Base)
- 2 tablespoons Ginger-Garlic Paste (freshly ground for best aroma)
- 1.5 tablespoons Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Carom Seeds (Ajwain) (crushed between palms to release oils)
- 1 tablespoon Mustard Oil (provides an authentic pungent kick)
The Crispy Coating
- 1/2 cup Besan (Gram Flour) (sifted)
- 2 tablespoons Rice Flour (the secret to extra crispness)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed)
- 1 teaspoon Garam Masala (high quality)
- 1 Egg (lightly beaten; helps the coating adhere)
For Frying and Garnish
- 2 cups Vegetable Oil (for deep or shallow frying)
- 1 teaspoon Chaat Masala (for sprinkling at the end)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 small Red Onion (cut into thin rings)
👨🍳 Instructions
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1
Thoroughly pat the fish fillets dry using paper towels. Moisture is the enemy of crispiness, so ensure they are as dry as possible before starting.
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2
In a large mixing bowl, toss the fish pieces with lemon juice and salt. Let this sit for 10 minutes; this 'pre-marination' firms up the flesh and removes any muddy notes common in freshwater fish.
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3
Add the ginger-garlic paste, Kashmiri chili powder, turmeric, crushed carom seeds, and mustard oil to the fish. Massage the spices gently into the flesh and let it marinate for at least 20 minutes.
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4
In a separate small bowl, whisk the egg until light. Pour it over the marinated fish and mix well to coat each piece.
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5
Sprinkle the besan (gram flour), rice flour, garam masala, and crushed kasuri methi over the fish. Gently fold the mixture so the flours combine with the moisture of the egg and spices to form a thick, pasty coating.
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6
Heat the vegetable oil in a heavy-bottomed kadai or deep skillet over medium-high heat. To test if it's ready, drop a tiny bit of batter into the oil; it should sizzle and rise to the surface immediately.
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7
Carefully slide 4-5 pieces of fish into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and result in soggy fish.
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8
Fry the fish undisturbed for the first 2 minutes to allow the crust to set. Then, gently flip the pieces using a slotted spoon.
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9
Continue frying for another 3-4 minutes, turning occasionally, until the exterior is a deep golden brown and the fish is cooked through (the internal temperature should reach 145°F or 63°C).
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10
Remove the fish with a slotted spoon and drain on a wire rack placed over a baking sheet. This keeps the bottom of the fish from steaming and becoming soft.
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11
Repeat the process with the remaining batches of fish.
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12
While the fish is still piping hot, generously sprinkle with chaat masala and fresh cilantro.
💡 Chef's Tips
Always use fresh carom seeds (ajwain); they are essential for digesting the fish and provide the signature Amritsari flavor. If the batter feels too dry, add a teaspoon of water; if too wet, add a tablespoon more of besan. For the ultimate crunch, double-fry the fish: fry once until pale gold, let rest for 5 minutes, then flash-fry at a higher temperature for 1 minute before serving. Avoid using olive oil for this recipe; mustard oil or a neutral high-smoke point oil like sunflower or canola works best. Ensure the fish is at room temperature before frying to ensure even cooking of the delicate freshwater flesh.
🍽️ Serving Suggestions
Serve hot with a side of spicy Mint-Coriander Chutney and pickled onion rings. Pair with a chilled glass of Shikanji (Indian lemonade) or a crisp Lager to cut through the richness. Accompanied by buttery garlic naan or simple steamed Basmati rice and yellow dal. Serve as an appetizer with lemon wedges on the side for an extra zesty kick.