Masala Fish Fry

Flaky, pearly fish fillets under a searing, crackling spice crust. The lime's acidity cuts sharply through the chili's heat.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 408
• Protein: 30 g
• Carbs: 11 g
• Fat: 27 g

Ingredients

• 600 g Atlantic cod ( in 2cm thick fillets )
• 2 tbsp Lime juice
• 3 piece Garlic ( crushed into paste )
• 1 tsp Ginger powder
• 1 tsp Turmeric powder
• 2 tsp kashmiri chili
• 1 tsp garam masala
• 2 tbsp Chickpea flour
• 1 tbsp Rice flour
• 100 ml Peanut oil ( for frying )
• 1 pinch Gray sea salt
• 0.5 tsp Ajwain seeds ( slightly crushed )

Instructions

1. Spice paste preparation

   In a mortar, crush the garlic and ajwain seeds into a fine paste. Mix with lime juice, ginger, turmeric, Kashmiri chili, garam masala, and salt until a thick paste consistency is achieved.

2. Marinating and coating

   Generously coat each piece of fish with the spice paste. Then sprinkle chickpea flour and rice flour on both sides. The flour should absorb the moisture to form a film that adheres to the flesh.

3. Pan frying

   Heat the peanut oil in a large skillet. When the oil shimmers, add the fish. Let it crust without touching for 3 minutes. Gently flip when the crust is golden brown and firm. Cook for 2 minutes on the other side.

Chef's tips

• Do not flip the fish too early, or the crust will stick to the pan.
• Rice flour is the secret to the crunch, don't skip it.
• The fish is cooked when the flesh flakes easily under light finger pressure.

Storage

Eat immediately to preserve the crunch. Does not reheat well.