Ingredients
- 500-600g fish fillets (cod, haddock, or tilapia work brilliantly)
- 1 packet Roosma Fish Masala blend
- Oil for frying (enough for the fish to float freely)
- Salt to taste
Method
- Score the fish fillets with a knife, this helps the spices penetrate deeper and gives a better crust.
- Coat the fish generously with the Roosma Fish Masala blend, pressing it in on all sides.
- Leave the fish to marinate for at least 20 minutes, the longer the better.
- Heat enough oil in a pan so the fish can float freely. You want it hot but not smoking.
- Carefully lower the fish into the oil and fry until golden and crispy on all sides.
- Remove and drain on kitchen paper straight away to keep it crispy, not greasy.
- Serve immediately with lemon wedges, fresh salad, or rice.
Tips
Don’t skip the scoring step, it makes a real difference to the crust. Pat the fish dry before marinating for an extra-crispy finish. The blend also works as a dry rub for grilling or baking if you prefer less oil.
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