Battered Fried Fish (Meen Porichathu Islander Style)
Reef fish fillets coated in a spiced rice-flour batter and deep-fried until crisp, a popular island snack and side dish.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Deep frying pan
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 13 g
- carbs
- 12 g
- fibre
- 1 g
- protein
- 24 g
- calories
- 260 kcal
Instructions
- 1
Rub the fish strips with chilli powder, turmeric, ginger-garlic paste, lime juice, and salt. Leave to marinate for 20 minutes.
- 2
Mix the rice flour with a little water until you get a thin batter.
- 3
Heat coconut oil in a deep pan until it is shimmering hot.
- 4
Dip each marinated fish strip into the batter to coat it evenly.
- 5
Carefully slide the coated pieces into the hot oil.
- 6
Fry in batches for 3–4 minutes per side until deep golden and crisp.
- 7
Drain the fish on paper towels to remove excess oil.
- 8
Serve hot with lime wedges and sliced onion.
Chef's tips
Keep the batter thin so it makes a light, crispy crust. Fry in small batches so the oil stays hot.
Ingredient substitutions
- reef fish → kingfish or pomfret
Storage
Best eaten fresh; can be refrigerated for a day.
Reheating
Reheat in a hot oven or air fryer to restore crispness.
Common mistakes to avoid
- •Adding too many pieces at once, which cools the oil and makes the fish soggy.
Serving suggestions
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