Tandoori-style Fried Fish Recipe
Tilapia marinated in spiced yogurt batter then deep-fried.
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Ingredients
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Fish
Marinade
Batter & Coating
Frying & Garnish
Method
Fish
- 1
Prepare fillets
Rinse the tilapia fillets and pat them dry with paper towels. If fillets are large, cut each into 2 portions. Make 2 shallow diagonal slits on each fillet (about 1/4 inch deep) to help the marinade penetrate.
Marinade
- 2
Mix marinade
In a bowl, whisk together the plain yogurt, lemon juice, garlic paste, ginger paste, garam masala, ground cumin, turmeric, Kashmiri chili powder (or paprika), 1.5 tsp salt, and 1 tbs vegetable oil until smooth and evenly combined.
- 3
Marinate the fish
Place the prepared tilapia fillets in a shallow dish or zip-top bag. Pour the yogurt-spice marinade over the fillets, making sure each piece is well coated and the marinade gets into the slits. Cover (or seal) and refrigerate for at least 30 minutes and up to 4 hours. For best flavor and tandoori color, aim for 1–2 hours.
Batter & Coating
- 4
Make dry batter mix
In a medium bowl combine the gram flour (besan), rice flour, cornstarch, baking powder, 0.25 tsp salt, and 0.5 tsp ground black pepper. Whisk to blend and break up any lumps.
- 5
Make batter
Gradually add the cold water (about 1/4 cup) to the dry mix, whisking to form a smooth, thick batter that can coat the back of a spoon. The batter should be thicker than pancake batter but fluid enough to coat the fillets. If batter is too thick, add up to 1–2 tbs more water; if too thin, stir in 1 tbs more rice flour or besan. Let the batter rest 5 minutes.
- 6
Prepare fillets for coating
Remove the fish from the refrigerator. Let excess marinade drip off — the fillets should be coated but not dripping wet (shake gently or use a spatula to remove excess). You can lightly pat with a paper towel if very wet. Place fillets on a plate and have the batter ready in a shallow bowl.
Frying & Garnish
- 7
Heat oil
In a deep skillet or heavy-bottomed pot, pour the neutral frying oil to a depth of about 1.5–2 inches (roughly 3–4 cups in a 10–12 inch pan). Heat over medium-high until the oil temperature reaches 180°C (350°F). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float to the surface within a couple of seconds and begin to brown slowly.
- 8
Fry in batches
Working in 2–3 batches (do not overcrowd), dip each marinated fillet into the batter to fully coat, letting excess drip off briefly, then carefully lower into the hot oil. Fry each piece 3–4 minutes per side, turning once with tongs or a slotted spoon, until the exterior is golden-brown and crisp and the fish is cooked through (opaque and flakes easily, internal temperature about 63°C / 145°F). Smaller or thinner fillets may take less time; adjust accordingly.
- 9
Drain
Use a slotted spoon or spider to transfer fried fillets to a wire rack set over a baking sheet or to paper towels to drain. Keep finished fillets in a warm oven (95–105°C / 200–220°F) if frying remaining batches so they stay crisp.
- 10
Finish & serve
Arrange the fried tandoori-style tilapia on a platter. Squeeze lemon over the fillets, sprinkle chopped cilantro and, if using, a light dusting of chaat masala for extra tang. Serve immediately with lemon wedges and your choice of chutney, raita, or a simple salad.
