Fish Koliwada

Instructions

1. 1

   Prepare and Marinate the Fish

   • Cut the boneless fish into 2-inch cubes. Pat them completely dry with paper towels; this is crucial for a crispy coating.
   • In a mixing bowl, combine the fish pieces, ginger-garlic paste, 1 tablespoon of lemon juice, and half of the salt.
   • Gently mix until the fish is evenly coated. Let it marinate for at least 15-20 minutes at room temperature.
2. 2

   Create the Batter

   • In a separate large bowl, whisk together the besan, rice flour, Kashmiri red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, ajwain, and the remaining salt.
   • Add the remaining 1 tablespoon of lemon juice.
   • Gradually add water, about 1 tablespoon at a time, whisking continuously to form a thick, smooth, lump-free batter. The consistency should be like a thick pancake batter that coats the back of a spoon.
3. 3

   Coat the Fish

   • Add the marinated fish pieces to the batter.
   • Gently toss with your hands or a spatula until each piece is thoroughly and evenly coated.
4. 4

   Deep Fry the Fish

   • Heat oil in a deep pan or kadai over medium-high heat to about 175°C (350°F). To test, drop a small amount of batter into the oil; it should sizzle and rise to the surface immediately.
   • Carefully slide the battered fish pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
   • Fry for 4-5 minutes, turning occasionally, until the fish is a deep golden-brown, crispy, and cooked through.
   • Using a slotted spoon, remove the fried fish and place them on a wire rack to drain excess oil and maintain crispiness.
5. 5

   Garnish and Serve

   • While the fish is still hot, sprinkle generously with chaat masala.
   • Serve immediately with fresh lemon wedges, onion rings, and a side of green chutney for dipping.