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How to Make Crispy Fish Koliwada with Spiced Coating

Discover how to create restaurant-quality Fish Koliwada at home with this easy-to-follow recipe. Tender fish pieces are marinated in a spicy blend, coated in a crispy batter, and fried to golden perfection. This crowd-pleasing appetizer or main dish brings the vibrant flavors of Indian street food to your dinner table.

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Recipe Details

Prep Time

40 minutes (including marination)

Cook Time

20 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Fish Koliwada is a popular Indian seafood dish featuring crispy, spiced fish bites with a flavorful coating. This recipe delivers a perfect balance of crunch and tender fish with a kick of spice.

Recipe Details

  • Prep Time: 40 minutes (including marination)
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 500g firm white fish (such as cod or tilapia), cut into 2-inch pieces
  • 1 cup all-purpose flour
  • 1/4 cup rice flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 2 tbsp lemon juice
  • 1 egg, beaten
  • 1/2 cup water (approximately)
  • Salt to taste
  • Vegetable oil for deep frying
  • Fresh coriander leaves and lemon wedges for garnish

Instructions

  1. In a large bowl, mix the fish pieces with 1/2 tsp turmeric, 1/2 tsp red chili powder, garlic paste, ginger paste, and lemon juice. Let it marinate for 30 minutes in the refrigerator.

  2. In another bowl, combine all-purpose flour, rice flour, cornstarch, baking powder, remaining turmeric, red chili powder, garam masala, and salt.

  3. Add the beaten egg and gradually add water, whisking to create a smooth, thick batter that coats the back of a spoon.

  4. Heat oil in a deep fryer or large pot to 350°F (175°C).

  5. Dip each marinated fish piece into the batter, ensuring it's well coated.

  6. Carefully lower the battered fish pieces into the hot oil, frying in batches to avoid overcrowding.

  7. Fry for 3-4 minutes or until golden brown and crispy, turning once halfway through.

  8. Remove with a slotted spoon and drain on paper towels.

  9. Repeat with remaining fish pieces.

  10. Garnish with fresh coriander leaves and serve hot with lemon wedges and your favorite chutney or sauce.

Chef's Notes

  • For extra crispiness, you can double-coat the fish by dipping it in the batter, then in dry flour, and back in the batter before frying.
  • Adjust the spice level by increasing or decreasing the amount of red chili powder.
  • To keep the fish crispy, avoid stacking the fried pieces. Instead, place them in a single layer on a wire rack in a warm oven (200°F/95°C) until ready to serve.
  • For a healthier version, you can air fry the fish at 400°F (200°C) for about 8-10 minutes, flipping halfway through.

Nutritional Info

Per serving (approximate):

  • Calories: 350
  • Protein: 25g
  • Fat: 15g (mostly from healthy fats in fish)
  • Carbohydrates: 30g
  • Rich in omega-3 fatty acids, vitamin D, and B vitamins

Serving Suggestions

Serve Fish Koliwada as an appetizer with mint chutney or tamarind sauce. For a complete meal, pair it with steamed basmati rice, a fresh cucumber salad, and raita. It's perfect for casual dinners, game nights, or as part of a larger Indian-inspired feast. Garnish with extra lemon wedges and sprinkle with chat masala for an authentic street food touch.