Cod Koliwada Recipe

Pat dry and score

Pat the cod fillets dry with paper towels. Cut into 2–3 inch pieces if needed. Lightly score each piece on both sides so the marinade penetrates.

In a bowl combine lemon juice, salt, turmeric, red chili powder, amchur, garam masala, ginger paste, garlic paste and freshly ground black pepper. Add the chopped green chilies (if using), chopped cilantro and crushed ajwain (carom) seeds.

Toss the fish pieces in the marinade to coat evenly. Cover and refrigerate for 20–30 minutes (no longer than 45 minutes for delicate cod) so the flavors develop without the fish becoming too acidic.

In a wide shallow bowl or tray whisk together gram flour (besan), rice flour (or cornflour), baking soda and a pinch more salt and pepper. This dry mix will form the outer coating.

Gradually add about 1/2 cup cold water to the dry mix while stirring to form a lump-free, thick batter that will cling to the fish. The consistency should be like heavy cream — thick enough to coat but not run off immediately. Adjust with a tablespoon more water or flour if needed.

Set the batter aside for 5 minutes so the flours hydrate; do not overbeat once baking soda is added.

Heat oil in a wide heavy-bottomed skillet or deep fryer over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter: it should sizzle and rise steadily without browning immediately.

Remove marinated fish from refrigerator. Using tongs or a fork, dip each piece briefly into the batter, letting excess drip off, then gently lower into the hot oil. Do not overcrowd the pan — fry in batches so oil temperature remains steady.

Fry for 3–5 minutes per batch, turning once, until the coating is deep golden brown and crisp and the fish is opaque and flakes easily (internal temperature about 145°F / 63°C). Thinner pieces will cook faster.

Using a slotted spoon, remove fried pieces and drain on a wire rack or paper towels. Keep warm in a low oven (200°F / 90°C) while frying remaining batches.

When all batches are fried, transfer to a serving platter. Sprinkle with a little extra chopped cilantro and a squeeze of lemon juice to brighten the flavors. Serve immediately with lemon wedges and sliced onions on the side.

Optional: serve with mint-coriander chutney or a simple yogurt raita for contrast.