Fish Batter Fry
Fish batter fry need Bhetki fillet marinated with salt, black pepper, lemon juice and ginger garlic paste coated with a spicy corn flour and refined wheat flour batter. It is then fried in cooking oil to perfection.
Ingredients
- 7 pieces fish Bhetki fillet, large
For marinating the fish fillets:
- ½ tsp salt
- ½ tsp black pepper powder
- ½ tsp ginger garlic paste
- ¼ tsp lemon zest Gondhoraj
- 1 tsp lemon juice Gondhoraj
To make the batter:
- ½ cup refined wheat flour maida (100 gm)
- 4 tbsp corn flour 50 gm
- ½ tsp baking powder
- ¼ tsp baking soda
- Salt To taste
- ¼ tsp black pepper powder
- 2 tbsp butter melted
- 8 pieces ice cubes
- 2 tbsp water normal
- Lemon zest Gondhoraj, a pinch
- 1 tsp lemon juice Gondhoraj
To fry the fillets:
- Refined oil An adequate amount
To serve:
- Mango aam kasundi, a small bowl
- Tomato sauce A small bowl
Instructions
- Take 7 large pieces of Bhetki fillets on a plate and add ½ tsp of regular table salt, ½ tsp of black pepper powder, and ½ tsp of ginger garlic paste to it. (Pro tip: I prefer large pieces. You may cut them if you want).
- Then, use a grater to put ¼ tsp of lemon zest (Gondhoraj). (Pro tip: Make sure that you do not grate the white potion of the lemon skin. This will make the fries taste bitter).
- Next, squeeze about 1 tsp of fresh lemon juice.
- Mix them. Keep aside for 10 to 15 minutes for everything to set properly. (Pro tip: Bhetki fish does not need hours of marination like chicken or mutton).
- In the meantime, take a bowl and make the batter with ½ cup (100 gm) of refined wheat flour (maida), 4 tbsp (50 gm) of corn flour, ½ tsp of baking powder, ¼ tsp of baking soda, ¼ tsp of black pepper powder, salt to taste, and 2 tbsp of melted butter. Mix them nicely.
- Now, add 8 pieces of ice cubes and 2 tbsp of normal water to it. Let them melt. Mix them. (Pro tip: If you do not have ice cubes at home, use chilled water. Do not use a lot of water. You will need a batter with a thick consistency or else it will not stick to the fish pieces.).
- Add lemon zest and juice.
- Mix them. Check consistency. (Pro tip: You may add one egg first and then a little bit of water to the batter if you want at this point, though I am not since I am allergic to eggs).
- Now, heat an adequate amount of refined oil in a kadai on a high flame. Put a drop of batter in it to check whether it floats. Reduce the flame to medium as it is sufficiently hot.
- Coat each fish fillet with the batter.
- Release it gently in the hot oil.
- Fry it, flipping occasionally. Remove when golden brown.
- Your tasty and spicy homemade fish batter fries are ready. Lay it on a plate and serve it hot with mango (aam) kasundi and tomato sauce.
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Notes
When placing coated fish fillets into the oil, do it gently to avoid splashing. The safest way is to slide them in from one side.
Don’t add too many fish pieces at once, as it will lower the oil temperature and make frying and flipping difficult.
I use a whisk to mix the batter thoroughly. The more you whisk, the fluffier the batter. Let it rest for 20-30 minutes before mixing again and coating the fish.
Always fry on medium heat. High heat will cook or burn the outer layer too quickly while leaving the inside undercooked, giving an unpleasant taste.
I prefer the batter to be thick enough to stick to the fish. If it’s too thin, add an egg and a little water for the right texture.
Nutrition Info (Estimation Only)
Nutrition Facts
Fish Batter Fry
Amount per Serving
Calories
277
Calories from Fat 108
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
34
mg
11
%
Sodium
424
mg
18
%
Potassium
118
mg
3
%
Carbohydrates
36
g
12
%
Fiber
2
g
8
%
Sugar
0.5
g
1
%
Protein
6
g
12
%
Vitamin A
357
IU
7
%
Vitamin C
2
mg
2
%
Calcium
93
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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