Crispy fish steaks coated in a spicy, tangy chickpea flour batter, a unique and flavorful dish from the heart of Rajasthan. This recipe brings the robust Marwari spices to a delicious fish fry that's perfect as an appetizer or a main course.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
270cal
31gprotein
16gcarbs
10g
Ingredients
600 g Rohu Fish (Cut into 4 steaks, about 1-inch thick)
Crispy, perfectly spiced Marwari Fried Fish – a protein-packed and flavorful delight!
This rajasthani dish is perfect for snack. With 269.56 calories and 31.26g of protein per serving, it's a low-calorie option for your meal plan.
fat
0.5 tsp Garam Masala
1 tsp Ajwain (Lightly crushed)
0.25 tsp Hing
1.5 tsp Salt (Or to taste)
4 tbsp Water (Or as needed to make a thick paste)
0.5 cup Mustard Oil (For shallow frying)
0.5 tsp Chaat Masala (For sprinkling)
2 tbsp Coriander Leaves (Chopped, for garnish)
4 pcs Lemon Wedges (For serving)
Instructions
1
Prepare the Fish
Rinse the fish steaks under cold running water.
Pat them completely dry with paper towels. This step is crucial for ensuring the marinade adheres well and the fish becomes crispy when fried.
2
Create the Marinade Paste
In a wide mixing bowl, combine the besan, rice flour, red chili powder, turmeric powder, coriander powder, cumin powder, amchur, garam masala, ajwain, hing, and salt.
Whisk the dry ingredients together to ensure they are evenly distributed.
Add the ginger-garlic paste and lemon juice.
Gradually add water, about 1 tablespoon at a time, while mixing continuously to form a thick, smooth, and lump-free paste. The consistency should be similar to a thick pancake batter, able to coat the back of a spoon without dripping off immediately.
3
Marinate the Fish
Gently place the dry fish steaks into the marinade.
Use your hands to evenly coat each steak on all sides with the thick paste.
Set aside to marinate at room temperature for 20 minutes. This allows the spices to penetrate the fish.
4
Shallow Fry the Fish
Pour the mustard oil into a heavy-bottomed skillet or pan and heat over medium-high heat. To check if the oil is ready, drop a tiny bit of batter into it; if it sizzles and rises to the surface immediately, the oil is at the right temperature.
Carefully place two marinated fish steaks in the hot oil, ensuring not to overcrowd the pan.
Reduce the heat to medium and fry for 4-5 minutes on the first side, or until the coating is golden brown and crisp.
Gently flip the steaks using a spatula and cook for another 4-5 minutes on the other side until the fish is cooked through and the coating is crisp.
Repeat the process for the remaining two fish steaks.
5
Serve Hot
Once cooked, remove the fried fish from the pan and place them on a wire rack to drain any excess oil. This helps keep the bottom side crispy.
While the fish is still hot, sprinkle generously with chaat masala.
Garnish with freshly chopped coriander leaves and serve immediately with lemon wedges on the side.
