Batter Fried Fish

About Batter Fried Fish

Ingredients

• Boneless kingfish (surmai), cut into bite sized pieces 250 gms
• Refined flour (maida) 1 cup
• Salt to taste
• Sugar 1 tsp
• Club soda ½ cup
• Black pepper powder to taste
• Oil to shallow-fry
• White vinegar (sirka) 1 tsp
• Tartar sauce to serve

How to Make Batter Fried Fish (Stepwise Photos)

Method

1. Take refined flour, salt and sugar in a bowl and mix well. Add club soda and whisk till you get a frothy and thick batter.
2. Keep fish pieces on a plate, sprinkle salt and black pepper over them and rub in gently.
3. Heat sufficient oil in a non-stick pan.
4. Dip fish pieces in batter to coat completely, place in the pan and shallow-fry on low heat, turning sides, till golden brown on both sides. Drain on absorbent paper.
5. Pour vinegar on fried fish pieces and serve with tartar sauce.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps