Green Herb Chutney Fish Fry
Green Herb Chutney Fish Fry
Ingredients
For the Green Herb Chutney Marinade
- 1 cup fresh cilantro, roughly chopped
- 1/2 cup fresh mint leaves, roughly chopped
- 2 green chilies, or to taste, stemmed
- 1 inch fresh ginger, peeled and roughly chopped
- 3 garlic cloves, peeled
- 2 tablespoons lemon juice
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon salt, or to taste
- 2 tablespoons water, as needed for blending
For the Fish Fry
- 1 1/2 pounds firm white fish fillets, such as cod, tilapia, or mahi-mahi, about 1-inch thick
- 1/4 cup rice flour
- 1/4 cup semolina, (fine rava)
- 1/2 cup oil, for shallow frying (e.g., vegetable, canola, or peanut oil)
For Garnish
- 4 lemon wedges
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Prepare the Green Herb Chutney Marinade: In a blender or food processor, combine the fresh cilantro, mint leaves, green chilies, ginger, garlic, lemon juice, cumin powder, coriander powder, turmeric powder, and salt. Add 2 tablespoons of water to help with blending. Blend until a smooth, thick paste is formed. If the mixture is too thick, add a little more water, 1 teaspoon at a time, until it reaches a spreadable consistency.
⏱️ 10 min
- 2
Prepare the fish: Pat the fish fillets dry thoroughly with paper towels. This helps the marinade adhere better and promotes crispiness during frying. If the fillets are very large, you can cut them into smaller, serving-sized pieces.
⏱️ 5 min
- 3
Marinate the fish: Generously spread the prepared green herb chutney over both sides of each fish fillet, ensuring they are well coated. Place the marinated fish in a non-reactive dish, cover, and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min
- 4
Prepare the coating: In a shallow plate or bowl, combine the rice flour and semolina. Mix well.
⏱️ 2 min
- 5
Coat the fish: Remove the marinated fish from the refrigerator. One by one, dredge each fish fillet in the rice flour and semolina mixture, pressing gently to ensure an even coating on all sides. Shake off any excess.
⏱️ 3 min
- 6
Heat the oil: Heat the oil for shallow frying in a large, heavy-bottomed skillet or frying pan over medium-high heat. The oil should be hot enough to sizzle when a small piece of coating is dropped in, but not smoking.
⏱️ 3 min
- 7
Fry the fish: Carefully place 2-3 coated fish fillets in the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until the fish is golden brown, crispy, and cooked through. The cooking time will vary depending on the thickness of the fish.
⏱️ 10 min
- 8
Drain and serve: Remove the cooked fish from the pan and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining fish fillets. Garnish with fresh cilantro and serve immediately with lemon wedges.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Green Herb Chutney Fish Fry
For the Green Herb Chutney Marinade
- 1 cup fresh cilantro, roughly chopped
- 1/2 cup fresh mint leaves, roughly chopped
- 2 green chilies, or to taste, stemmed
- 1 inch fresh ginger, peeled and roughly chopped
- 3 garlic cloves, peeled
- 2 tablespoons lemon juice
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon salt, or to taste
- 2 tablespoons water, as needed for blending
For the Fish Fry
- 1 1/2 pounds firm white fish fillets, such as cod, tilapia, or mahi-mahi, about 1-inch thick
- 1/4 cup rice flour
- 1/4 cup semolina, (fine rava)
- 1/2 cup oil, for shallow frying (e.g., vegetable, canola, or peanut oil)
For Garnish
- 4 lemon wedges
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Prepare the Green Herb Chutney Marinade: In a blender or food processor, combine the fresh cilantro, mint leaves, green chilies, ginger, garlic, lemon juice, cumin powder, coriander powder, turmeric powder, and salt. Add 2 tablespoons of water to help with blending. Blend until a smooth, thick paste is formed. If the mixture is too thick, add a little more water, 1 teaspoon at a time, until it reaches a spreadable consistency.
⏱️ 10 min - 2
Prepare the fish: Pat the fish fillets dry thoroughly with paper towels. This helps the marinade adhere better and promotes crispiness during frying. If the fillets are very large, you can cut them into smaller, serving-sized pieces.
⏱️ 5 min - 3
Marinate the fish: Generously spread the prepared green herb chutney over both sides of each fish fillet, ensuring they are well coated. Place the marinated fish in a non-reactive dish, cover, and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min - 4
Prepare the coating: In a shallow plate or bowl, combine the rice flour and semolina. Mix well.
⏱️ 2 min - 5
Coat the fish: Remove the marinated fish from the refrigerator. One by one, dredge each fish fillet in the rice flour and semolina mixture, pressing gently to ensure an even coating on all sides. Shake off any excess.
⏱️ 3 min - 6
Heat the oil: Heat the oil for shallow frying in a large, heavy-bottomed skillet or frying pan over medium-high heat. The oil should be hot enough to sizzle when a small piece of coating is dropped in, but not smoking.
⏱️ 3 min - 7
Fry the fish: Carefully place 2-3 coated fish fillets in the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until the fish is golden brown, crispy, and cooked through. The cooking time will vary depending on the thickness of the fish.
⏱️ 10 min - 8
Drain and serve: Remove the cooked fish from the pan and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining fish fillets. Garnish with fresh cilantro and serve immediately with lemon wedges.
⏱️ 7 min