Punjabi-Style Fried Catfish Recipe

Directions

To make the marinade, combine the turmeric, 2 teaspoons salt, cayenne and lemon juice in a nonreactive bowl. Add the fish fillets and flip to coat. Refrigerate for 20 to 30 minutes.

To make the batter, toast the coriander seeds in a small, dry pan over medium heat for about 1 minute. Add the cumin seeds and toast, shaking the pan gently so that the seeds toast evenly and do not burn, until both spices are fragrant, about 1 more minute. Remove from the heat and, when cool enough to handle, grind in a spice grinder or coffee grinder, or with a mortar and pestle. Transfer the ground coriander and cumin to a shallow bowl. Add the chickpea flour, garlic, ginger, cilantro stems, serrano, paprika, ajwain seeds and remaining 1 teaspoon salt. Add ½ cup water and whisk to combine everything well. If the batter seems too thick, add another ¼ cup water and whisk again. It should be a thick, almost waffle batter consistency.

Heat the oil to 350°F in a cast-​iron skillet, Dutch oven or electric fryer. Use a deep-​fry thermometer to check and maintain even oil temperature.

While the oil is heating, set up your frying station. Take the fish out of the refrigerator. Put the rice flour or cornstarch in a shallow baking dish or pie tin. From left to right on the counter to the left of the stove, line up the marinated catfish, then the dish of rice flour or cornstarch, then the bowl of batter. On the other side of the stove, place a large plate or sheet pan lined with paper towels. Keep a slotted spatula or a spider strainer by the stove for removing the fish from the oil.

Once the oil has come to temperature, you’re ready to begin dusting, battering and frying. Depending on the size of your vessel, you will probably need to fry the catfish in two batches. (If the pot gets too crowded, it will bring down the temperature of the oil, resulting in soggy fish that is undercooked on the inside.) Use one hand to handle the fish, keeping the other hand clean. Take one fillet out of the marinade, gently shaking off any excess liquid. Place it in the dish of rice flour or cornstarch, turning to coat it lightly and/or using your fingers to sprinkle a light dusting all over the fish. This step helps the batter adhere. Next, dip the fish in the batter, turning to coat. Then, gently lower the fish into the hot oil, being careful not to splash yourself. Repeat with two or three more fillets. Unless your pot or fryer is very large, fry no more than three or four fillets at a time.

After 3 to 4 minutes, use a slotted spatula or similar tool to gently turn the fillets in the oil. Cook for another 3 to 4 minutes, until the fillets are golden brown and crispy and the fish is cooked through. Carefully transfer the fried fish to the paper-towel-lined plate. If working in batches, repeat the battering and frying steps with the remaining fillets. Make sure the oil temperature returns to 350°F between batches. If you want to wait until all of the fish is fried before serving your guests, you may transfer the drained fillets to a sheet pan in a 200°F oven to keep them warm.

Before serving, sprinkle the fried fish with chaat masala and chopped cilantro leaves. Serve with sliced red onion and lime wedges for squeezing.

Excerpted from I Am From Here: Stories and Recipes From a Southern Chef by Vishwesh Bhatt. Copyright © 2022 by Vishwesh Bhatt. Used with permission of the publisher, W.W. Norton & Co., Inc. All rights reserved.

Cook With Vishwesh

W. W. Norton & Company Inc.

Bhatt shared three recipes from I Am From Here: Stories and Recipes From a Southern Chef for AARP members to try.

Collard Green Slaw

I have served this slaw time and again for a decade, and it is always a hit. It is an easy recipe to put together, perfect for a potluck.

Okra Chaat

Chaat is the catchall term for savory snacks in India and this recipe features thin strips of flash-​fried okra tossed in chaat masala.

Read our interview with Vishwesh Bhatt.