Ingredients
Scale
- 500g firm white fish (cod, tilapia, or halibut)
- 1 cup chickpea flour
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- Cold water as needed
- Oil for deep frying
- Lemon wedges for serving
- Fresh cilantro for garnish
- Mint chutney or tamarind sauce for dipping
Instructions
- Pat the fish fillets dry with paper towels and cut into bite-sized pieces.
- In a bowl, combine chickpea flour and spices, then gradually add cold water to create a thick batter.
- Dip each fish piece into the batter, ensuring it is fully coated.
- Heat oil in a deep frying pan to 350°F (175°C).
- Fry the fish in batches until golden brown and crispy, about 4-5 minutes per batch.
- Remove from oil and drain on paper towels.
- Serve hot with mint chutney, tamarind sauce, lemon wedges, and fresh cilantro.
Notes
Ensure the oil temperature is maintained for best results. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Deep Frying
- Cuisine: Indian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 0g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg