Batter Fried Fish
An authentic non-vegetarian recipe from Lakshadweep, India
Cook Time
20 mins
Servings
4 servings
Difficulty
EasyCategory
Non-VegetarianIngredients
For 4 servings
600g Firm white fish fillets (tuna or kingfish)
100g All-purpose flour (maida)
50g Rice flour
1piece Egg
0.5tsp Turmeric powder
1tsp Red chilli powder
1tsp Coriander powder
1tbsp Ginger-garlic paste
2tbsp Lemon juice
1.5tsp Salt
100ml Cold water
400ml Coconut oil
2tbsp Fresh coriander leaves
4piece Lemon wedges
14 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Cut the fish fillets into pieces about 5–6 cm long. Pat them completely dry with paper towels.
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Marinate the fish: combine ginger-garlic paste, lemon juice, 0.25 tsp turmeric, 0.5 tsp red chilli powder, and 0.5 tsp salt. Rub this marinade all over the fish pieces and let them rest for 15 minutes.
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Prepare the batter: In a bowl, whisk together all-purpose flour, rice flour, remaining turmeric, remaining red chilli powder, coriander powder, egg, and remaining salt. Add cold water gradually and whisk until you have a smooth, thick batter with no lumps.
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Heat coconut oil in a deep frying pan or kadai over medium-high heat until it reaches 180°C (355°F).
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Dip each marinated fish piece into the batter, letting any excess drip off.
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Carefully lower the battered fish into the hot oil. Fry in batches of 3–4 pieces to avoid crowding.
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Fry for 3–4 minutes on the first side until golden and crisp, then flip and fry for another 2–3 minutes.
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The fish is done when the batter is deep golden and the fish flakes easily when tested with a fork.
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Remove with a slotted spoon and drain on paper towels.
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Serve immediately garnished with fresh coriander and lemon wedges alongside coconut chutney or a simple onion salad.
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Chef's Tips
Patting the fish completely dry before marinating is essential — moisture prevents the batter from adhering properly.
Rice flour in the batter is the secret to an extra-crispy coating that stays crunchy even as it cools slightly.
Coconut oil is the traditional frying medium in Lakshadweep and imparts a subtle sweetness that complements the fish.
Do not move the fish pieces for the first 2 minutes of frying — let the batter set and form a crust before turning.
About This Dish
Batter Fried Fish is a traditional non-vegetarian dish from Lakshadweep, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Patting the fish completely dry before marinating is essential — moisture prevents the batter from adhering properly. - Rice flour in the batter is the secret to an extra-crispy coating that stays crunchy even as it cools slightly. - Coconut oil is the traditional frying medium in Lakshadweep and imparts a subtle sweetness that complements the fish. - Do not move the fish pieces for the first 2 minutes of frying — let the batter set and form a crust before turning.
Category
Non-Vegetarian
Cook Time
20 mins
Servings
4 servings
Difficulty
Easy