Crispy Fish with Chaat Masala
crispy fried fish with chaat masala
My mom grew up in Madras, in the heart of South India. She absolutely loved fish and passed that love on to me. She would tell stories of how fishermen's wives would come to the door with fish just-caught fresh from the boat at the end of the day. Fish that was never frozen or had traveled thousands of miles for people to enjoy. She would prepare fish in so many ways - baked, pan-fried, deep-fried, and in curries. One of her favorites was a fried fish with a masala coating.
G and the kids also love fish. Yay! Right now, the kids like crispy fish "fingers" - we cut some and call it fingers, and they are super happy. He fondly remembers a crispy sauteed fish with bread crumbs and chaat masala that his mother used to make. Trying to come up with this recipe from his childhood has been fun. After several versions, I think I've finally found the perfect recipe that blends my mom's masala fish with G's version. It's a crispy fish with a crunchy bread crumb masala coating. That's a mouthful, but bread crumbs and chaat masala are swapped in for my mom's spicy masala.
A good firm, white fish, is an excellent place to start. I prefer tilapia, which is light and fries well without flaking and falling apart. Catfish is great and has a lot of flavor. You don't want it to be too thick like a fish steak; otherwise, you'll lose the balance of crispiness and a soft, flaky middle.
My mom loved to coat her fish with a mixture of eggs, milk, and spices. I've simplified the recipe and dip the fish in milk. Initially, I wash the fish and pat them dry. I've found that if it is wet, then the milk doesn't stick to it as well.
ingredients for crispy fish, bread crumbs and chaat masala
I dredge the fish in a mixture of bread crumbs and chaat masala. What is chaat masala? Chaat masala is Indian fairy dust, it's used for Indian street food. Its spicy, salt, sour, and sweet all at the same time and super yummy. It can really transform an ordinary dish into something amazing. I mix bread crumbs with chaat masala and a little salt. The fish is then coated on both sides with the bread crumb mixture. You can fry it immediately or put it in the fridge to cook later right before serving.
I heat peanut oil in cast iron or large frying pan. You want about a 1/4 inch of oil here and heat it over medium-high until hot but not smoking and then fry the fish 3-4 minutes a side. A touch of lemon, and they are ready to go. Hot, crispy, and slightly spicy. Crispy fried fish with chaat masala makes a great dinner, served with rice, like bagara khana or a salad.
crispy fish with chaat masala and lemon
Crispy Fish with Chaat Masala
A delicious crispy pan fried fish with a light masala coating. A combination of bread crumbs and chaat masala gives the fish a crispy spicy crunch.
Makes 6 servings
1 1/2 pounds firm white fish filets (like tilapia or catfish)
1/2 cup milk
1/2 cup bread crumbs
1 teaspoon chaat masala
1/4 teaspoon black pepper
1 teaspoon salt
6-8 tablespoons oil
Rinse the fish and pat dry.
In a medium bowl add the milk. I like to use whole milk (only because the kids like to drink it and its in the fridge) But you can use any that you have on hand. On a large plate or baking sheet, mix together the bread crumbs, chaat masala, black pepper and salt. I like using Shan brand chaat masala.
Quickly dip the fish in the milk, let the extra milk drip off and then dredge both sides with the bread crumb mixture. You can fry them right away or they can keep in the fridge for 4-6 hours to make later in the day.
Heat the oil in a large frying pan over medium high heat. When hot but not smoking, add the fish, don't crowd it, otherwise they will steam and not get a nice crispy coating. Pan fry for 3-4 minutes a side. Serve hot with fresh lemons on the side. Goes great with a side of vegetables or rice.
Chaat masala can be found in Indian grocery stores or online on Amazon.