Crispy fried chicken is a winter delicacy, but honestly, you can make it anytime of the year. We first tried this at a desi restaurant, and my family loved it so much that I had to recreate the recipe at home. Whole fried fish, marinated in spices and coated in chickpea flour, is just out of this world! You can serve it to your guests, too, because not only is it super tasty, but it also looks incredible and can be a real centerpiece for your dinner table.
What goes into crispy fried fish
Whole Fish
Smaller white flesh fish are the best for whole fried fish such as tilapia or trout. Any larger fish can be used, but then you have to cut it into smaller pieces.
Frying oil
Neutral oil with a higher smoke point, such as vegetable, canola, or avocado oil, works best for frying. I shallow-fried the fish; once cooked on one side, I turned it around to cook on the other side.
Chickpea flour
To give it a crispy coating, you’ll need to dredge it in seasoned chickpea flour in a full desi way. Other than chickpea flour, you can also use corn starch or potato starch.
Spices
The spices I used for this whole fried fish are common, and you probably already have them in your pantry. I used salt, red chili powder, cumin and coriander seeds, red chili flakes, and carom seeds. Carom seeds will give the fish a unique taste, but if you don’t have carom seeds, you can still make it without them.
How to fry the whole fish
To fry the fish properly and ensure it’s cooked all the way through, it is advisable to select a smaller to medium-sized fish, as these tend to cook more evenly and quickly. When preparing to cook, choose a pan that can fit the fish entirely, allowing for proper heat distribution and minimizing the chances of uneven cooking.
You can either opt for shallow frying, which requires less oil and results in a crisper exterior, or deep frying, which immerses the fish fully and can lead to a more succulent texture inside.
Regardless of the method chosen, be sure to monitor the oil temperature closely, aiming for around 350°F for optimal frying results. This careful approach not only helps achieve a golden-brown finish but also preserves the delicate flavors of the fish, making it a delicious meal.
How to serve the crispy fish
I usually serve crispy fried fish with fries and some fresh vegetables. You can also serve it with rice, simply boil some rice in a rice cooker with some salt. Make a quick green chutney and serve it right away.
Crispy Fried Fish
Ingredients
- 1.5 lbs tilapia I used 2 whole tilapia
Ingredients for coating fish
- 1/4 cup chickpea flour
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp carom seeds or ajwain
- 3/4 tsp salt
- 1 tsp red chili flakes
- 1/3 tsp salt
- 2 tbsp lemon juice
- 1/2 tsp red chili powder
- Water to make a paste
- 1 cup Oil to fry
Instructions
- In a grinder add whole coriander seeds and cumin seeds. Crush the seeds to make a coarse powder.
- Now in a dish, add all of the mentioned ingredients except for oil and fish. Slowly add water to make a thick paste.
- Pat dry your fish and marinate it with the masala for 30 minutes or overnight.
- Heat 1 cup of oil in a pan and fry fish for 7-8 minutes per side.
- Once golden take it out on a paper towel-lined dish to absorb extra oil.
- Serve right away.