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Fish 65 Recipe

Name: The Indian Deck Aldine Bar & Bistros Fish 65 Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 lb firm white fish fillets (cod, tilapia, or haddock), cut into 1–1.5 inch cubes; 1 tbs plain yogurt (preferably full-fat); 2 tbs cornstarch; 2 tbs rice flour or all-purpose flour; 1 tbs ginger-garlic paste; 1 tsp red chili powder (adjust for heat); 1 tsp kashmiri red chili powder (for color, optional); 1 tsp turmeric powder; 0.5 tsp garam masala; 0.5 tsp cumin powder; 1 tbs lemon juice; 1 tsp salt; 0.25 tsp black pepper (freshly ground); 1 whole egg, lightly beaten (helps coating adhesion); 0.5 cup all-purpose flour (for dredging); 0.25 cup cornstarch (for crispness); 0.5 tsp salt (for dredging); 0.25 tsp black pepper (for dredging); 3 cups neutral oil with high smoke point (vegetable, canola, or peanut) for deep frying; 1 tbs oil (same as above) or 1 tbs for tempering; 0.5 tsp mustard seeds (optional); 10 leaves curry leaves, fresh or frozen; 1 whole green chilies, slit (optional, adjust); 3 cloves garlic cloves, thinly sliced; 0.5 tbs ginger, julienned (optional); 1 tsp soy sauce (or tamari); 1 tsp red chili sauce or hot sauce (optional for stickier finish); 1 tbs lemon juice (for finishing); 2 tbs chopped cilantro (for garnish)

Inspired by The Indian Deck Aldine Bar & Bistro

Time50m

Serves3

Make Fish 65 Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade

1 lb firm white fish fillets (cod, tilapia, or haddock), cut into 1–1.5 inch cubes

1 tbs plain yogurt (preferably full-fat)

2 tbs Cornstarch

2 tbs rice flour or all-purpose flour

1 tbs ginger-garlic paste

1 tsp red chili powder (adjust for heat)

1 tsp kashmiri red chili powder (for color, optional)

1 tsp turmeric powder

1/2 tsp Garam masala

1/2 tsp Cumin powder

1 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

1/4 tsp black pepper (freshly ground)

1 whole egg, lightly beaten (helps coating adhesion)

Coating & Frying

1/2 cup all-purpose flour (for dredging)

1/4 cup cornstarch (for crispness)

1/2 tsp salt (for dredging)

1/4 tsp black pepper (for dredging)

3 cups neutral oil with high smoke point (vegetable, canola, or peanut) for deep frying

Tempering & Final Toss

1 tbs oil (same as above) or 1 tbs for tempering

1/2 tsp mustard seeds (optional)

10 leaves curry leaves, fresh or frozen

1 whole green chilies, slit (optional, adjust)

3 cloves garlic cloves, thinly sliced

1/2 tbs ginger, julienned (optional)

1 tsp soy sauce (or tamari)

1 tsp red chili sauce or hot sauce (optional for stickier finish)

1 tbs lemon juice (for finishing)

2 tbs chopped cilantro (for garnish)

Method

Marinade

Pat the fish cubes dry with paper towels to remove excess moisture; this helps the marinade and coating adhere.

In a medium bowl combine yogurt, cornstarch (2 tbs), rice or all-purpose flour (2 tbs), ginger-garlic paste, red chili powder, kashmiri chili powder (if using), turmeric, garam masala, cumin powder, lemon juice, salt, black pepper, and the lightly beaten egg. Whisk until smooth.

Add the fish cubes to the marinade and gently fold to coat each piece. Cover and refrigerate for 20–30 minutes (up to 1 hour). Do not over-marinate or the fish may start to break down.

Coating & Frying

While fish marinates, combine 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp salt and 1/4 tsp black pepper in a shallow bowl. This dry mix will be used to dredge the marinated fish for extra crispness.

Heat 2–3 inches (about 3 cups) of neutral oil in a heavy-bottomed skillet or deep pan over medium-high heat. The oil should reach 350–370°F (175–185°C) for deep frying. If you don't have a thermometer, drop a small pinch of the flour mix into the oil — it should sizzle immediately and float up.

Remove fish from the marinade in small batches, letting excess drip off but keeping a light coating. Dredge each piece lightly through the dry flour mix, shaking off excess.

Gently lower pieces into hot oil in a single layer without crowding. Fry 2–3 minutes per side (4–6 minutes total) until golden-brown and crisp and the internal temperature reaches 145°F (63°C) or the fish flakes easily. Smaller pieces will cook faster.

Use a slotted spoon to transfer fried fish to a wire rack or paper towels to drain. Keep fried fish warm in a low oven (200°F / 95°C) if frying multiple batches.

Tempering & Final Toss

After frying all fish, wipe out the skillet and add 1 tablespoon oil. Heat over medium. Add mustard seeds (if using) and let them pop for a few seconds.

Add sliced garlic and sauté 20–30 seconds until fragrant and light golden (be careful not to burn). Add curry leaves, slit green chili, and julienned ginger and sauté 10–15 seconds until aromatic. The curry leaves will crisp quickly.

Stir in soy sauce and red chili sauce (if using). Cook 5–8 seconds just to combine flavors, then remove from heat.

Add the fried fish pieces to the skillet and gently toss to coat with the tempering and sauces. Squeeze the finishing tablespoon of lemon juice over the fish and sprinkle with chopped cilantro. Toss once more very gently to combine.

Transfer to a serving platter and serve immediately with lemon wedges and sliced onions or a simple salad.