Crispy Battered Fish with Chips and Salad

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Crispy Battered Fish with Chips and SaladWhile making fish fritters, one must take care of the temperature to ensure the pieces remain intact while deep frying. Today's crispy fish fritters are coated with a delicious batter that induces a nice and subtle flavor in the preparation. Use a sea fish with firm meat to get the best results. Use canola oil to get the required crispiness provided the batter is made correctly as described below. Just before serving, you can also squeeze fresh lime juice on these fritters to add the required punch. As always, I'll recommend making this fried fish recipe fresh as they tend to get mashed up from inside if kept for a long time. Let's make this unique, flavorful and delicious fried fish recipe for our loved ones.

Crispy Battered Fish with Chips and Salad
Crispy Battered Fish with Chips and Salad

Crispy fish fillet fritters

Relish these crisply fried fish fillets which are coated with delicious batter and are served with deep fried potato wedges and delicious and fulfilling salad.

Preparation Time: 30 minutes
Cooking time: 20 minutes
Servings: 4

  • 500 gm red snapper or salmon fillets (cut in long strips)
  • 250 gm fried potato fingers
  • 1/4 cup refined flour
  • 50 gm semolina
  • pinch of white pepper powder
  • pinch of garlic powder
  • 1 red onion (sliced)
  • 1 cucumber (sliced)
  • small bunch of lettuce
  • lime wedges (for garnish)
  • refined oil for deep frying
  • salt to taste


  1. Refrigerate fish strips overnight in a freezer. This will help them get firm.
  2. Take a bowl and add refined flour, semolina, white pepper powder, garlic powder and salt.
  3. Add water and blend all the ingredients into a smooth batter.
  4. Add fish fillets in the batter and keep aside for 15 minutes.
  5. Heat refined oil in a pan.
  6. Deep fry all the coated fish strips till they turn crisp and nice.
  7. Place on the blotting paper to avoid excess oil.
  8. Mix red onion, cucumber and lettuce in a salad bowl.
  9. Take a serving plate and place crisp battered fish with equally crisp potato fingers.
  10. Garnish with lime wedges and serve with fresh salad bowl.


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