Fish Fritters
Quick and easy fish fritters with a crispy batter, perfect for a snack or appetizer, made with affordable white fish and simple spices.
Ingredients
For the Fritters
- 1 lb Boneless white fish fillets (cod or haddock recommended) Cut into bite-sized pieces.
- 1 cup Gram flour (besan) Naturally gluten-free.
- 3/4 to 1 cup Water Adjust for batter consistency.
- 1 tsp Red chili powder Adjust to taste; use smoked paprika for less heat.
- 1/2 tsp Turmeric powder
- 1/2 tsp Cumin powder
- 1 tsp Salt Adjust to taste.
- as needed cup Oil for deep frying Use neutral oil like vegetable, canola, or peanut.
Instructions
Preparation
- Cut the boneless fish into bite-sized pieces and pat dry with paper towels to remove excess moisture. Set aside.
- In a mixing bowl, combine gram flour, red chili powder, turmeric, cumin, and salt. Whisk to blend evenly.
- Add water gradually and whisk until you have a smooth, lump-free batter.
Cooking
- Heat oil in a deep frying pan over medium heat until around 350–375°F (175–190°C).
- Dip each fish piece into the batter, ensuring it’s completely coated. Shake off excess gently.
- Carefully lower the coated fish into the hot oil. Fry in batches for about 4–5 minutes until golden brown and crisp.
- Remove fritters with a slotted spoon and drain on paper towels. Season with a little extra salt if desired.
Serving
- Serve hot with chutney, lemon wedges, or your favorite dipping sauce.
Notes
Store cooked fritters in an airtight container for up to 48 hours in the refrigerator. For freezing, flash-freeze and keep for up to 1 month. Reheat in the oven or air fryer for best texture.