Ajwaini Black Cod Recipe

Prepare the fish

Pat the cod fillets dry with paper towels. Cut into 4 equal portions if necessary. Season both sides with 1 tsp salt, 1 tsp black pepper and 1 tbsp lemon juice. Let sit for 10 minutes while you prepare the batter.

Make the ajwain-besan batter

In a medium bowl whisk together 1 cup gram flour, 1 tsp lightly crushed ajwain seeds, 1/2 tsp turmeric, 1/2 tsp red chili powder, 1/4 tsp baking soda, and 2 tbsp cornstarch. Stir in 1 tsp minced ginger and 1 tsp minced garlic. Gradually add 3/4 cup cold water and whisk to a smooth, slightly thick batter that will coat the back of a spoon. Adjust consistency with a tablespoon more water or besan if too thick or thin. The batter should cling to the fish but not be runny.

Heat oil

Pour about 2 cups vegetable oil into a heavy-bottomed skillet or small deep fryer so you have a 1 to 1.5-inch deep frying pool. Heat to 350°F (175°C) — if you don't have a thermometer, test by dropping a small amount of batter: it should sizzle and rise slowly without darkening instantly.

Coat and fry the cod

Pat each seasoned fillet once more so surface is slightly tacky. Dust lightly with a tablespoon of gram flour or cornstarch (optional) to help batter adhere. Dip each fillet into the batter, ensuring even coating on all sides. Carefully lower into the hot oil, frying 2 fillets at a time to avoid temperature drop. Fry for 3–4 minutes per side, turning gently once, until the batter is golden brown and an instant-read thermometer reads 135–140°F (57–60°C) in the thickest part of the fish, or until opaque throughout. Total frying time will be about 6–8 minutes depending on thickness.

Drain

Remove fried fillets to a wire rack set over a baking sheet or paper towels. Keep warm in a 200°F (95°C) oven if making multiple batches while you finish frying.

Whisk together lemon juice (1 tbsp), olive oil (2 tbsp), honey (1/2 tsp, optional) and 1/4 tsp salt to make the lemon vinaigrette. In a large bowl combine 4 cups mixed salad greens, 1/2 cup julienned cucumber, 1 sliced tomato, 1/4 sliced red onion and 2 tbsp cilantro leaves. Toss with 3 tbsp vinaigrette (reserve a little to dress just before serving if making ahead).

Arrange 1/4 cup each of mint-coriander chutney and tamarind-date chutney, and 1/4 cup yogurt raita in small serving bowls. Taste and adjust seasoning—add a squeeze of lemon or a pinch of salt if needed. Keep chilled until serving.

On a serving platter place a bed of the dressed salad in the center or to one side. Lay the hot ajwaini fried cod on or beside the salad. Garnish with lemon wedges, cilantro sprigs and an optional sprinkle of chili flakes. Serve immediately with the chutneys and raita on the side for dipping.

Serving suggestion: Provide extra lemon wedges and hot sauce if desired. The contrast of crisp ajwain-spiced crust, tender cod, tangy chutneys and fresh salad is best enjoyed immediately.