Description
A crispy and flavorful take on fish, Fish 65 is perfect for a cozy autumn treat. Quick and easy to prepare, it pairs well with roasted vegetables and salads.
Ingredients
- 1 lb firm white fish fillets (cod, haddock, or other flaky white fish), cut into 1½-inch pieces
- 3 tablespoons plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 egg, lightly beaten
- 3 tablespoons cornflour (or rice flour for extra crunch)
- Salt to taste
- Oil for shallow frying or a spray for air-frying
- Fresh cilantro and lemon wedges for serving
Instructions
- Pat the fish pieces dry with paper towels. In a bowl, combine yogurt, lemon juice, ginger-garlic paste, chili powder, turmeric, garam masala, and salt. Add the fish and toss to coat. Marinate for 20–30 minutes.
- Add the beaten egg to the marinated fish, then fold in the cornflour so each piece has a light, even coating.
- Heat 1/4-inch oil in a skillet over medium-high heat until shimmering. Fry fish in batches for 2–3 minutes per side until golden and just cooked through.
- Drain briefly on a wire rack or paper towel. Squeeze fresh lemon, sprinkle chopped cilantro, and serve immediately with warm naan or roasted root vegetables.
Notes
For a lighter option, consider air-frying instead of shallow frying. Ensure to keep the fish dry for a crispier texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Indian