Spiced Fish And Rice Flour Fritters Recipe

About this recipe

Spiced Fish and Rice Flour Fritters are the perfect blend of flavor and nutrition, making them ideal for a quick snack or gym prep meal. Combining fresh fish fillets with rice flour, turmeric, and a medley of Indian spices, these fritters are fried to golden perfection. The crispy texture is complemented by sautéed mixed vegetables, creating a balanced plate that’s both satisfying and nourishing. With a modest calorie count of 218 per serving and 8g of protein, this dish supports your fitness goals without compromising on taste. Preparing these fritters is straightforward, requiring simple ingredients and a one-pan frying method that’s perfect for busy days. Serve them hot and garnished with fresh coriander for a delightful Indian snack experience.

Ingredients

• 250 g Tendercuts Basa Boneless Fillet F&S
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• - Frozen Mixed Vegetables
• 20 g Turmeric Powder
• - Ginger Powder
• - Garlic Powder
• - Suhana Dal Makhani Spice Mix 50g Pouch
• - Rock Salt
• 200 ml Mustard Oil
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• medium Chilli Green Long

Instructions

1. 1. Rinse the fresh fish fillets thoroughly and pat dry with a kitchen towel.
2. 2. Chop the fish fillets into small bite-sized pieces and set aside.
3. 3. In a mixing bowl, combine rice flour, ginger powder, garlic powder, and Suhana Dal Makhani Spice Mix.
4. 4. Grate the fresh turmeric and add it to the bowl along with finely chopped green chilies.
5. 5. Add the chopped fish pieces into the bowl and mix well to coat them evenly with the spice mixture.
6. 6. Add water gradually to form a thick batter that clings to the fish pieces without dripping.
7. 7. Heat oil in a deep pan or kadhai over medium heat until it reaches frying temperature.
8. 8. Carefully drop the coated fish pieces into the hot oil, ensuring they are spaced apart to avoid sticking.
9. 9. Fry the fish pieces for 4-5 minutes, turning them occasionally, until they are golden and crispy.
10. 10. Remove the fish fritters with a slotted spoon and place them on paper towels to drain excess oil.
11. 11. In another pan, sauté frozen mixed vegetables with a pinch of rock salt until cooked and slightly charred.
12. 12. Garnish the fish fritters with finely chopped coriander leaves just before serving.
13. 13. Serve the fritters alongside the sautéed vegetables for a balanced snack.