Deep Fried Fish

Deep Fried Fish


  • 500g (1 lb) fresh fish
  • 60ml (1/4 cup) Valley Kitchen All-purpose flour
  • 125ml (1/2 cup) Valley Kitchen All-purpose flour
  • 5ml (1 tsp) Shivani's Kitchen Garam Masala
  • 2 egg whites
  • 125 ml (1/2 cup) water
  • extra water as necessary to maintain a thin batter

Let's cook!

  1. Heat the oil in a deep fat fryer to 180 C (350F).
  2. Cut the fish into serving size pieces.
  3. Dust each piece with the first ¼ cup of Valley Kitchen All-purpose flour.
  4. Mix the second 1/2 cup of the Valley Kitchen All-purpose flour with Shivani’s Kitchen Garam Masala.
  5. Whisk the egg white and water together.
  6. Combine the egg/water mix and seasoned All-purpose flour. 
  7. Whisk to blend into a thin batter. Use additional water, if necessary.
  8. Coat the dusted fish with batter, allowing excess to drip off.
  9. Using long tongs, hold the battered fish in the hot fat for a few seconds and then release.
  10. Cook for 4 -5 minutes, depending on the thickness of the cut.

Make a simple multi-purpose dipping sauce (adjust to taste)

Heat 2 tsp Shivani’s Kitchen curry in 1 to 2 Tbsp of butter or vegetable oil. Stir into ½ cup mayonnaise.



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