Fish Koliwada

Ingredients

• 1 lb white fish fillets (cod, pomfret, or sole), skin removed
• 3 tablespoons fresh lime juice
• 1 teaspoon fine sea salt
• ¾ cup unsweetened shredded coconut
• ⅓ cup all-purpose flour
• 2 tablespoons cornstarch
• 2 tablespoons ginger-garlic paste
• 1 medium fresh green chili, finely minced
• ½ teaspoon dried red chili powder
• ¼ teaspoon turmeric powder
• ½ teaspoon garam masala
• ¼ cup fresh cilantro, finely chopped
• 1 tablespoon fresh lime juice
• 4 tablespoons water
• ½ teaspoon fine sea salt
• 3 cups neutral oil (vegetable or peanut)
• 2 whole fresh lime wedges
• 4 sprigs fresh cilantro sprigs

Instructions

1. 1

   Pat 1 lb white fish fillets completely dry with paper towels — this ensures a crispy crust rather than a steamed texture. Cut the fish into 2-inch pieces, trying to keep them roughly uniform in size so they cook evenly.

2. 2

   Place the fish pieces in a shallow bowl. Squeeze 3 tablespoons of fresh lime juice over them, sprinkle with 1 teaspoon of fine sea salt, and gently toss to coat evenly. Let sit for 10 minutes — the acid begins to firm the flesh and remove any fishiness. This is your marinade.

3. 3

   While the fish marinates, prepare the coating. In a medium bowl, combine 0.75 cup unsweetened shredded coconut, 0.33 cup all-purpose flour, and 2 tablespoons cornstarch. Mix these dry ingredients with a fork to break up any clumps.

4. 4

   To the dry mixture, add 2 tablespoons ginger-garlic paste (store-bought is fine), 1 finely minced medium fresh green chili, 0.5 teaspoon dried red chili powder, 0.25 teaspoon turmeric powder, 0.5 teaspoon garam masala, and 0.25 cup finely chopped fresh cilantro. Stir well.

5. 5

   Add 1 tablespoon fresh lime juice and 0.5 teaspoon fine sea salt to the spiced mixture. Slowly pour in 4 tablespoons water while stirring constantly — you want a thick, cling paste that coats a spoon, not a wet batter or dry powder. Add water or flour as needed to reach this consistency.

6. 6

   You are now ready to fry. Pour 3 cups of neutral oil into a medium heavy-bottomed pot or 10-inch deep skillet. Clip an instant-read thermometer to the side of the pot and set it over medium-high heat. Heat the oil to 350°F — this takes about 8-10 minutes. You can also test with a small piece of flour mixture: it should sizzle immediately and rise to the surface in about 3 seconds.

7. 7

   Working in batches to avoid crowding, coat each piece of marinated fish thoroughly in the coconut spice paste, pressing gently so the coating adheres. Using tongs or a slotted spoon, carefully place the coated pieces into the hot oil — you should hear an energetic, steady sizzle. Fry 5-6 pieces at a time, leaving space between them.

8. 8

   Fry for 3-4 minutes, stirring gently with a slotted spoon halfway through. The coating should turn deep golden-brown and look crispy. If it's browning too fast, lower the heat slightly to medium. Once golden, use the slotted spoon to transfer the koliwada to a paper towel-lined plate.

9. 9

   Repeat step 7 and 8 with remaining batches, allowing the oil to return to 350°F between batches — check with your thermometer. Do not skip the resting time between batches, as it prevents the coating from becoming greasy.

10. 10

    Arrange the hot fish koliwada on a serving plate, clustering them together for an appetizing mound. Garnish with 4 fresh cilantro sprigs tucked between the pieces and serve immediately with 2 fresh lime wedges on the side. Guests squeeze lime juice over the koliwada just before eating for a bright, tangy finish.

Tools you’ll need

• paper towels
• cutting board
• chef's knife
• shallow bowl
• medium mixing bowl
• fork
• medium heavy-bottomed pot or 10-inch deep skillet
• instant-read thermometer
• tongs
• slotted spoon
• paper towel-lined plate
• serving plate

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