Punjabi Spiced Crispy Fish

Ingredients

• 1.5 lb skinless white fish fillets (cod or tilapia)
• 2 tablespoons fresh lemon juice
• ½ teaspoon fine sea salt
• ¼ teaspoon ground black pepper
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tablespoon ginger-garlic paste
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon red chili powder
• ¼ teaspoon turmeric powder
• ¼ teaspoon garam masala
• ¾ teaspoon fine sea salt
• ¼ teaspoon ground black pepper
• 2 tablespoons fresh cilantro, finely chopped
• 1 tablespoon fresh mint, finely chopped
• ¾ cup ice-cold water
• 3 cups vegetable oil for frying
• 2 whole fresh lemon wedges
• 4 sprigs fresh cilantro sprigs
• ¼ teaspoon fine sea salt for finishing

Instructions

1. 1

   Pat 1.5 lb of skinless white fish fillets completely dry with paper towels — this ensures a crispy exterior. Cut each fillet lengthwise into strips about 1.5 inches wide (you want pieces that are easy to eat with your hands). Place the strips in a shallow bowl.

2. 2

   Pour 2 tablespoons of fresh lemon juice over the fish strips and sprinkle with 0.5 teaspoon of fine sea salt and 0.25 teaspoon of ground black pepper. Gently toss with your fingers, coating each strip evenly. Let the fish marinate for 10 minutes at room temperature — this seasons it from the inside and begins to firm the flesh.

3. 3

   While the fish marinates, make the batter. In a medium bowl, whisk together 1 cup of all-purpose flour, 0.5 cup of cornstarch, 1 tablespoon of ginger-garlic paste, 0.5 teaspoon of ground coriander, 0.5 teaspoon of ground cumin, 0.5 teaspoon of red chili powder, 0.25 teaspoon of turmeric powder, 0.25 teaspoon of garam masala, 0.75 teaspoon of fine sea salt, and 0.25 teaspoon of ground black pepper. Mix thoroughly so the spices are distributed evenly.

4. 4

   Fold 2 tablespoons of finely chopped fresh cilantro and 1 tablespoon of finely chopped fresh mint into the dry batter. These herbs add brightness and authentic Punjabi flavor.

5. 5

   Pour 0.75 cup of ice-cold water into the batter mixture, stirring gently until a smooth, lump-free batter forms. The batter should be thick enough to coat a spoon but still pourable — think crepe batter consistency. The cold water creates steam during frying, which makes the coating airy and crispy. Set aside.

6. 6

   Pour 3 cups of vegetable oil into a heavy-bottomed 12-inch skillet or wok and set it over medium-high heat. Let the oil preheat for 3-4 minutes. Test the temperature by dropping a tiny piece of batter into the oil — it should sizzle immediately and float to the surface within 2 seconds. The oil should be around 350°F on an instant-read thermometer. If it's smoking, it's too hot; let it cool slightly.

7. 7

   Working in batches of 4-5 strips to avoid crowding the pan, carefully dip each marinated fish strip into the batter, making sure it's fully coated. Let excess batter drip back into the bowl for 2 seconds, then gently slide the strip into the hot oil. Do not drop from a height — this will cause dangerous splattering.

8. 8

   Fry the first batch undisturbed for 2-3 minutes until the bottom is deep golden brown and crispy. Listen for a steady, vigorous sizzle — if the sound dies down, your oil is too cool. Flip each strip gently using tongs or a slotted spoon and fry the other side for another 2-3 minutes until both sides are evenly golden and the interior is opaque white when you break open a piece.

9. 9

   Transfer the cooked fish to a paper towel-lined plate using a slotted spoon. Drain for 30 seconds to remove excess oil. Let the oil return to temperature for 1-2 minutes between batches before frying the next batch. Repeat with remaining fish strips until all are cooked.

10. 10

    While the fish is still warm and crispy, arrange the strips on a serving platter. Dust lightly with a pinch more of fine sea salt for flavor contrast. Garnish with fresh cilantro sprigs and serve immediately with fresh lemon wedges on the side for squeezing over the fish.

Tools you’ll need

• paper towels
• shallow bowl for marinating
• medium mixing bowl
• whisk
• 12-inch heavy-bottomed skillet or wok
• instant-read thermometer
• slotted spoon or tongs
• paper towel-lined plate
• serving platter

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