Crisp Fish Strips with Indian Flavours

Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

Tender strips of white-fleshed fish are seasoned assertively then tossed in chickpea flour and rice flour and fried to crispness. Serve with a squeeze of lemon or lime, and a shake of hot pepper seasoning.


  • 450 g/1 lb white firm-fleshed fish fillets, cut into strips
  • 2 limes or lemons


  1. Sprinkle the fish strips with the juice from 1 lime or lemon and toss well.
  2. Add the garlic, coriander, hot pepper seasoning, cumin, curry powder, salt, pepper, chickpea flour and rice flour, and mix to coat well.
  3. Heat enough oil to reach a depth of 1.25 cm/½ in or so. When very hot, shake off excess flour and spices from the fish, then plunge the stri