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Zesty Chickpea Flour Crusted Fried Fish Fillets
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Zesty Chickpea Crusted Fried Fish Fillets

It swaps heavy batters for a light, aromatic crust infused with the sharp tang of carom seeds and the punch of garlic.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Snack
Servings: 4

Ingredients

  • The Fish:
  • 1 lb White fish fillets Catfish, Sole, or Snapper, cut into 2-inch chunks
  • First Marinade:
  • 1 tbsp Thick garlic paste
  • 1/4 tsp Turmeric powder
  • 1 pinch Salt and Asafoetida Hing
  • Second Marinade The Crust:
  • 3 tbsp Chickpea flour Besan
  • 1 tbsp Cornstarch
  • 1/2 tsp Carom seeds Ajwain, crushed
  • 1 pinch Kashmiri red chili powder
  • 2-3 tbsp Garlic-infused water
  • The Signature Spice Dust Fish Masala:
  • 1 tbsp Cumin & 1/2 tbsp Coriander seeds toasted and ground
  • 1 tbsp Dried mango powder Amchur
  • 1 tbsp Black salt Kala Namak
  • 1 tsp Ginger powder & 1/2 tsp Yellow chili powder
  • For Frying:
  • Mustard Oil preferred or Peanut Oil for deep frying

Instructions

  • Initial Infusion: Gently toss the fish chunks with the garlic paste, turmeric, salt, and asafoetida. Let the fish rest for 15–20 minutes to absorb the flavors and neutralize odors.
  • Prepare the Dry Rub: While the fish marinates, toast the whole cumin, coriander, and carom seeds on a low flame. Once cooled, grind them with the mango powder, black salt, and ginger powder into a fine dust.
  • Make the Batter: In a separate bowl, whisk chickpea flour, cornstarch, and chili powder. Gradually add garlic water until you have a thick, paste-like consistency.
  • Double Coat: Pour the chickpea paste over the marinated fish. Toss until each piece has a paper-thin, even coating. It should look like a spiced film, not a thick batter.
  • The First Fry: Heat oil to 330°F (165°C). Fry the fish in small batches for 3–4 minutes until the coating sets and the fish is nearly cooked through. Drain on a wire rack.
  • The Rest: Allow the fish to rest for 5–10 minutes. This allows the internal moisture to settle, preventing a soggy crust.
  • The Flash Fry: Increase the oil temperature to 365°F (185°C). Flash-fry the rested fish for just 60 seconds until it reaches a shatter-crisp texture and a deep golden color.
  • The Final Touch: Remove the fish and immediately toss with a generous dusting of your homemade Signature Spice Powder. Serve hot with lemon wedges and mint chutney.