About Fritter Battered Fried Fish
Fritter Battered Fried Fish is a delicious and crispy seafood dish made by coating fresh fish pieces in a seasoned fritter-style batter and deep-frying them until golden brown. The batter creates a crunchy exterior while keeping the fish tender and juicy inside.
This easy recipe is perfect as a family meal, appetizer, party snack, or accompaniment to rice and salads. The batter can also be seasoned with chilli, curry powder, garlic, and other spices to give the fish a delicious Sri Lankan-inspired flavour.
Ingredients for Fritter Battered Fried Fish
For the Fish
- 500 g firm white fish fillets
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon turmeric powder
- 1 teaspoon chilli powder
- 1 tablespoon lime or lemon juice
- 1 teaspoon ginger-garlic paste
Fritter Batter
- 1 cup all-purpose flour
- ¼ cup cornflour
- 1 egg
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon chilli powder
- ½ teaspoon black pepper
- ½ teaspoon turmeric powder
- 1 teaspoon roasted curry powder
- ½ teaspoon garlic powder or minced garlic
- ¾–1 cup cold water
- 1 tablespoon chopped coriander leaves
- 1–2 green chillies, finely chopped
For Frying
- Vegetable or coconut oil, as required
Optional Ingredients
- ½ teaspoon chilli flakes
- 1 tablespoon finely chopped spring onions
- ½ teaspoon cumin powder
- A pinch of paprika
Step-by-Step Method to Cook Fritter Battered Fried Fish
Step 1: Prepare the Fish
Clean the fish fillets and pat them dry using paper towels.
Cut the fish into medium-sized pieces. Avoid cutting them too small, as they may become dry during frying.
Step 2: Season the Fish
Place the fish pieces in a bowl.
Add salt, black pepper, turmeric powder, chilli powder, lime juice, and ginger-garlic paste.
Mix gently until all the pieces are evenly coated.
Allow the fish to marinate for about 15–20 minutes.
Step 3: Prepare the Batter
In a large mixing bowl, combine the all-purpose flour, cornflour, baking powder, salt, chilli powder, black pepper, turmeric powder, and roasted curry powder.
Add the egg and mix.
Gradually add cold water while whisking until you get a thick but pourable batter.
The batter should be thick enough to coat the fish without sliding off completely.
Step 4: Add Herbs and Chilli
Add chopped coriander leaves and green chilli to the batter.
Mix gently.
If desired, add chilli flakes or spring onions for additional flavour.
Step 5: Heat the Oil
Pour enough oil into a deep frying pan or saucepan for deep-frying.
Heat the oil over medium heat.
To check whether the oil is ready, drop a small amount of batter into it. If the batter rises and begins bubbling immediately, the oil is ready.
Avoid overheating the oil, as the outside may brown before the fish is properly cooked.
Step 6: Coat the Fish
Dip each seasoned fish piece into the prepared batter.
Turn it gently until it is completely coated.
Allow excess batter to drip off before placing the fish into the hot oil.
Step 7: Fry the Fish
Carefully place the battered fish pieces into the hot oil.
Do not overcrowd the pan, as this can lower the oil temperature and make the batter greasy.
Fry for approximately 4–6 minutes, turning occasionally, until the batter becomes golden brown and crispy and the fish is thoroughly cooked.
Step 8: Drain the Fish
Remove the fried fish using a slotted spoon or kitchen tongs.
Place the pieces on a wire rack or a plate lined with paper towels to remove excess oil.
For the crispiest result, a wire rack is preferable because it allows steam to escape from the bottom of the fish.
Step 9: Serve
Serve the crispy fried fish immediately while it is hot.
Garnish with fresh coriander, sliced green chilli, and lime wedges.
Additional Details
Tips for Crispy Fritter Battered Fried Fish
- Pat the fish completely dry before seasoning.
- Use cold water when preparing the batter for a lighter and crispier coating.
- Do not make the batter too thin.
- Maintain a steady oil temperature while frying.
- Avoid overcrowding the frying pan.
- Drain the fried fish on a wire rack for maximum crispiness.
- Serve soon after frying for the best texture.
Suitable Fish for This Recipe
Firm fish works best because it holds its shape during frying. You can use:
- Sea bass
- Snapper
- Barramundi
- Tilapia
- Cod
- Haddock
- Pollock
- Trevally
Choose boneless fillets when possible for easy serving.
Sri Lankan-Style Variation
For a stronger Sri Lankan flavour, increase the amount of roasted curry powder, chilli powder, turmeric, black pepper, and green chilli in the batter.
A small amount of finely chopped curry leaves can also be added to the batter.
Serving Suggestions
Fritter Battered Fried Fish can be served with:
- Lime wedges
- Onion salad
- Pol sambol
- Lunu miris
- Chilli sauce
- Garlic sauce
- Tomato ketchup
- Tartar sauce
- Fresh vegetable salad
- French fries
- Steamed rice
- Fried rice
It also makes an excellent appetizer for parties and family gatherings.
How to Keep the Fish Crispy
If you are preparing a large batch, place the fried fish on a wire rack and keep it in a warm oven at a low temperature for a short period.
Avoid covering freshly fried fish tightly, as trapped steam can soften the crispy batter.
Air Fryer Variation
The fish can also be prepared in an air fryer. Lightly spray the battered fish with oil and cook at approximately 190°C (375°F) until golden and cooked through. Turn the pieces halfway through cooking.
The texture may be slightly different from deep-fried fish, but it provides a lower-oil alternative.
Storage
Fried fish is best eaten immediately. If you have leftovers, allow them to cool and store them in an airtight container in the refrigerator for up to 2 days.
Reheat in an oven or air fryer to restore some of the crispiness. Avoid microwaving if you want to maintain the crunchy coating.
Frequently Asked Questions
Why is my fried fish batter not crispy?
The batter may be too thick, the oil may not be hot enough, or the frying pan may be overcrowded. Using cold water and maintaining a consistent frying temperature can help.
Can I prepare the batter in advance?
It is best to prepare the batter shortly before frying. If prepared too far in advance, the baking powder may lose some of its effectiveness.
Can I use frozen fish?
Yes. Thaw the fish completely and pat it very dry before seasoning and battering.
Can I make this recipe without eggs?
Yes. Simply omit the egg and add a little extra cold water to achieve the desired batter consistency. You can also use a small amount of milk or sparkling water.