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Crispy, golden-fried fish bites with a tangy, spicy marinade. This iconic street food from Mumbai is the perfect appetizer, bursting with flavors of ginger, garlic, and aromatic spices.
For 4 servings
Prepare and Marinate the Fish
Create the Batter
Coat the Fish
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Crispy, golden-fried fish bites with a tangy, spicy marinade. This iconic street food from Mumbai is the perfect appetizer, bursting with flavors of ginger, garlic, and aromatic spices.
This maharashtrian recipe takes 35 minutes to prepare and yields 4 servings. At 420.56 calories per serving with 28.51g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Deep Fry the Fish
Garnish and Serve
For a lower-fat option, arrange the battered fish in a single layer in an air fryer basket. Spray with a little oil and air fry at 200°C (400°F) for 10-12 minutes, flipping halfway, until golden and cooked through.
Substitute the fish with 500g of large, deveined prawns. The cooking time will be slightly shorter, about 3-4 minutes per batch.
Add 1-2 finely chopped green chillies or 1 teaspoon of green chilli paste to the initial fish marinade for an extra layer of heat.
This recipe is naturally gluten-free as it uses besan (gram flour) and rice flour. Ensure your spices, especially asafoetida if you choose to add it, are certified gluten-free.
Fish is an excellent source of high-quality, lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
White fish contains beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation, lowering blood pressure, and improving cholesterol levels.
The inclusion of spices like Ajwain (carom seeds) and ginger in the marinade is known in traditional medicine to aid digestion and prevent bloating.
A single serving of approximately 150g contains around 350-400 calories. The majority of the calories come from the fish and the oil absorbed during deep-frying.
While fish is a fantastic source of protein and omega-3 fatty acids, Fish Koliwada is deep-fried, which adds significant fat and calories. It is best enjoyed in moderation as a special treat. For a healthier alternative, consider the air-fryer variation.
A firm, boneless white fish is ideal as it holds its shape well during frying. Traditional choices include Pomfret or Surmai (Kingfish). Other excellent options are Basa, Tilapia, Cod, or Haddock.
This usually happens for two reasons: the fish was not patted completely dry, or the batter is too thin. Ensure the fish pieces are very dry before marinating, and your batter should be thick enough to coat the back of a spoon without running off immediately.
Fish Koliwada is best served fresh and hot to enjoy its signature crispiness. If you need to make it ahead, you can fry it once, let it cool, and then re-fry for 1-2 minutes in hot oil just before serving to restore its crunch.