Punjabi Fish Fry

Flaky flavorful fish with a light crispy crust…and with chatmasala, mooli kus and hari chutney, it’s irresistibly delicious. My whole family loves it. A quick simple recipe with fabulous results!

Recipe Coutesy: Alka Bhayana

Ingredients (3-4 servings)

  • 500 gms white fish fillet cut into small pieces
  • 1/2 cup besan
  • 1 egg
  • 1 heaped tsp rice flour/corn starch
  • 1 heaped tbsp ginger garlic green chilli paste
  • 1/2 tsp turmeric pwdr
  • 1/2 tsp garam masala
  • 1 tsp red chilli pwdr
  • 1 tbsp water
  • 1 tsp salt
  • Place your list items here

Method

Add all the ingredients (except the fish) in a small bowl

Whisk with a spoon till you make a smooth batter.

Pour this batter over the fish. Mix well and marinate for 30 min.

Heat oil and deep fry the marinated fish on medium high heat

Drain fish on paper towel.

At this stage, you can serve the fish as is…its delicious and melt in the mouth!

Or deep fry a second time for extra crispy texture! For this step, I opted to use my airfryer instead.

Serve the fried fish, hot….with a sprinkle of chatmasala

Along with grated mooli and hari chutney!

2 Comments

  1. What fish do you use?

    • ruchiairen

      This recipe works well with any mild white fish, such as Tilapia, Bass, Cod, Red Snapper and Catfish

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