Marwari Fried Fish

Name: Marwari Fried Fish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 600 g Rohu Fish (Cut into 4 steaks, about 1-inch thick); 0.5 cup Besan; 2 tbsp Rice Flour (For extra crispiness); 1 tbsp Ginger Garlic Paste; 2 tbsp Lemon Juice; 1.5 tsp Red Chili Powder (Adjust to taste); 0.5 tsp Turmeric Powder; 1 tsp Coriander Powder; 1 tsp Cumin Powder; 1 tsp Amchur; 0.5 tsp Garam Masala; 1 tsp Ajwain (Lightly crushed); 1 pinch 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)

RATING

4.3/5(28)

TASTE SCORE

8/10

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.

PREP

15m

COOK

20m

SERVES

1 STEAK

274 cal

SERVINGS

METHOD · 5 STEPS

Prepare the Fish
1.Rinse the fish steaks under cold running water.
2.Pat them completely dry with paper towels. This step is crucial for ensuring the marinade adheres well and the fish becomes crispy when fried.
Create the Marinade Paste
1.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.
2.Whisk the dry ingredients together to ensure they are evenly distributed.
3.Add the ginger-garlic paste and lemon juice.
4.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.
Marinate the Fish
1.Gently place the dry fish steaks into the marinade.
2.Use your hands to evenly coat each steak on all sides with the thick paste.
3.Set aside to marinate at room temperature for 20 minutes. This allows the spices to penetrate the fish.
Shallow Fry the Fish
1.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.
2.Carefully place two marinated fish steaks in the hot oil, ensuring not to overcrowd the pan.
3.Reduce the heat to medium and fry for 4-5 minutes on the first side, or until the coating is golden brown and crisp.
4.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.
5.Repeat the process for the remaining two fish steaks.
Serve Hot
1.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.
2.While the fish is still hot, sprinkle generously with chaat masala.
3.Garnish with freshly chopped coriander leaves and serve immediately with lemon wedges on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Ensure the fish is completely dry before marinating. Any moisture will prevent the batter from sticking and result in a less crispy finish.
2
The marinade must be thick. If it's too runny, add a little more besan. If it's too thick, add a few drops of water.
3
Fry on a consistent medium heat. High heat will burn the besan coating before the fish is cooked, while low heat will make the fish absorb too much oil.
4
Do not overcrowd the pan. Frying in batches maintains the oil temperature and ensures each piece cooks evenly and becomes crispy.
5
For the most authentic flavor, use mustard oil. Heat it until it just begins to smoke slightly to mellow its pungent flavor before frying.
6
Rest the fried fish on a wire rack instead of paper towels. This allows air to circulate underneath, preventing the coating from becoming soggy.

RECIPE VARIATIONS

Adapt it for your goals.

Fish Type

This recipe works well with other firm, white-fleshed fish like Surmai (Kingfish), Basa, or Catla. Adjust cooking time based on the thickness of the fillets or steaks.

Spice Level

For a milder version, reduce the red chili powder or use Kashmiri red chili powder, which imparts a vibrant color with less heat.

Cooking Method

For a healthier alternative, you can air fry the marinated fish. Preheat the air fryer to 200°C (400°F), spray the fish with a little oil, and cook for 12-15 minutes, flipping halfway through, until golden and cooked.

HEALTH BENEFITS

Why this is on our healthy list.

heart

Rich in Omega-3 Fatty Acids

Fish is an excellent source of omega-3 fatty acids, which are crucial for brain health and have been shown to reduce inflammation and lower the risk of heart disease.

muscle

Excellent Source of Protein

Both the fish and the besan (chickpea flour) coating are packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.

leaf

Aids Digestion

The inclusion of traditional Marwari spices like ajwain (carom seeds) and hing (asafoetida) is known to aid digestion, prevent gas, and reduce bloating.

QUESTIONS?

Frequently asked questions

While the fish itself is very healthy, rich in protein and omega-3s, this dish is shallow-fried, which adds extra calories and fat. It's best enjoyed in moderation as part of a balanced diet. For a healthier version, try baking or air frying.