Bihari Style Spiced Fish with Chickpea Flour Crust and Cucumber Salad
This pan-fried dish pairs firm white fish fillet with chickpea flour, cucumber, thinly sliced and neutral oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
200g firm white fish fillet (such as tilapia or cod)200 kcal
60g chickpea flour (besan)218 kcal
18g neutral oil159 kcal
20g lemon juice6 kcal
2g ground turmeric6 kcal
2g ground cumin8 kcal
2g Kashmiri chili powder6 kcal
2g garam masala6 kcal
150g cucumber, thinly sliced23 kcal
50g red onion, thinly sliced20 kcal
3g salt0 kcal
Cooking instructions
firm white fish fillet (such as tilapia or cod)lemon juiceground turmericKashmiri chili powdersalt
Pat the fish dry and season with salt, turmeric, and chili powder. Sprinkle lemon juice over the fish and rest 10 minutes.
firm white fish fillet (such as tilapia or cod)chickpea flour (besan)
Spread chickpea flour on a plate. Dredge the fish on all sides, pressing lightly so a thin coating sticks.
firm white fish fillet (such as tilapia or cod)neutral oil
Heat oil in a nonstick skillet over medium heat. Cook the fish 3 to 4 minutes per side (time depends on thickness) until deeply golden and cooked through.
firm white fish fillet (such as tilapia or cod)lemon juicecucumberred onionsalt
While the fish cooks, toss cucumber, onion, and a pinch of salt with remaining lemon juice to make a quick salad.
firm white fish fillet (such as tilapia or cod)cucumber
Rest the fish 2 minutes, then serve with the cucumber salad on the side.
firm white fish fillet (such as tilapia or cod)
Optional: add a splash of water to the pan and scrape up browned bits; spoon over the fish as a quick pan sauce.
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Dredge the fish on all sides, pressing lightly so a thin coating sticks. Heat oil in a nonstick skillet over medium heat. Cook the fish 3 to 4 minutes per side (time depends on thickness) until deeply golden and cooked through. While the fish cooks, toss cucumber, onion, and a pinch of salt with remaining lemon juice to make a quick salad. Rest the fish 2 minutes, then serve with the cucumber salad on the side. Optional: add a splash of water to the pan and scrape up browned bits; spoon over the fish as a quick pan sauce.","cookingInstructions":["Pat the fish dry and season with salt, turmeric, and chili powder. Sprinkle lemon juice over the fish and rest 10 minutes.","Spread chickpea flour on a plate. Dredge the fish on all sides, pressing lightly so a thin coating sticks.","Heat oil in a nonstick skillet over medium heat. 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