Fried Fish Singhara

Difficulty level- Moderately Easy to make

Preparation Time: 5-6 hours

  • Fish
  • Marinade: Mix of white vinegar (or lime juice), salt and turmeric
  • Besan (gram flour)
  • Ajwain (Carom) seeds
  • quarter tsp of turmeric
  • Red chilies (Deghi Mirch)
  • Garam Masala
  • Salt to taste
  • Mustard oil for frying


1. Mix the flour and water, adding small quantities of water

2. Non-vegetarian produce, especially fish should be handled carefully. I marinate the fish after washing it thoroughly as soon as I reach home. Marinate in a mixture of white vinegar, salt and turmeric. Refrigerate immediately.

If preparing for children, vinegar should be used sparingly in your cooking. So select alternatives such as lime juice for the marinade. Also salt and turmeric should be added in excess because after 3-4 hours the fish will be thoroughly washed again.

3. Remove the marinade from the refrigerator and wash after 3-4 hours of marinating. Drain excess water.

4. To the wet fish, add gram flour such that it forms an even thin wet coating on the fish. Sprinkle a quarter tsp of Ajwain (Carom) seeds, quarter tsp of turmeric, red chilies (Deghi Mirch), Garam Masala and salt to taste.

A word of caution- excessive use of spices (masalas) can mask the natural subtler flavor of fish. I prefer to err on the side of caution.

Also for even spreading of the spices (masalas) I use a thaal (a flat plate like vessel with raised edges to avoid spillage when mixing).

5. Take a thick bottom iron wok (kadhai) and heat mustard oil till the oil smokes. Mustard oil is a good choice for frying fish as its flavor enhances the flavor of fish.

6. Serve the fish hot with a spicy mint chutney, tartar sauce or ketchup for flavor. Accompanied with coleslaw and potato chips it hits just the right note with children who love finger foods.

© Ruby Mohan

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