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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut the fish fillet into strips.
Marinate the fish with taco seasoning, garlic powder, and salt. Optionally, add chilli flakes or pepper powder.
Let the marinade sit for 30 minutes to 1 hour in the fridge until the fish is cold.
Keep the club soda, flour, and corn flour in the fridge until ready to use.
Mix the flour, baking powder, and corn flour together.
Add the cold club soda to the flour mixture to make a batter with a consistency just enough to coat the fish.
Heat the oil in a deep pan until hot enough for frying.
Coat the marinated fish with corn flour, dip it into the batter, and fry in hot oil.
Fry for 5-7 minutes until the fish is golden brown.
Remove the fish and let it rest on a kitchen towel to absorb excess oil.
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Everything should be cold before frying - the fish, the club soda, the flour, and the corn flour.
You can add chilli flakes or pepper powder to the marinade for extra spice.
Why should the ingredients be cold before frying?
Cold ingredients help create a crispier batter when frying.
Can I use a different seasoning instead of taco seasoning?
Yes, you can use any seasoning of your choice to marinate the fish.
What type of oil is best for frying?
Use a neutral oil with a high smoke point, such as vegetable or canola oil.
How do I know when the oil is hot enough for frying?
The oil is ready when a small piece of batter dropped in sizzles and rises to the surface.
Can I make the batter ahead of time?
It's best to prepare the batter just before frying to maintain its cold temperature.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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