Masala Fish Fry
Ingredients
- 600 gAtlantic cod (in 2cm thick fillets)
- 2 tbspLime juice
- 3 pcGarlic (crushed into paste)
- 1 tspGinger powder
- 1 tspTurmeric powder
- 2 tspkashmiri chili
- 1 tspgaram masala
- 2 tbspChickpea flour
- 1 tbspRice flour
- 100 mlPeanut oil (for frying)
- 1 pinchGray sea salt
- 0.5 tspAjwain seeds (slightly crushed)
Method
Flaky, pearly fish fillets under a searing, crackling spice crust. The lime's acidity cuts sharply through the chili's heat.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to preserve the crunch. Does not reheat well.
