Chaat Masala Fried Fish + Video

What is chaat masala? Chaat masala is one of the most unique and tasty Indian spices. It’s used a lot for Indian street food. Its spicy, salty, sour, and sweet all at the same time.

It can really transform an ordinary dish into something amazing, we actually use it most mornings on our eggs! Here though, we have used it to give an amazing depth to the batter on this fish.


  • 600g firm white fish, we used cod loin
  • 1 lemon
  • 3 tsp Shemin’s Chaat Masala
  • 1 tsp Shemin’s Turmeric Powder
  • 475ml oil, we used sunflower
  • 6 tbsp of gram flour / besan
  • 3 tbsp of rice flour
  • 1 tsp of bicarbonate of soda
  • 1 tsp of minced garlic
  • 1 tsp of minced ginger
  • 250ml of sparkling water
  • salt and pepper to taste


  1. Cut the fish into small chunks and place onto a tray. Squeeze a lemon directly onto the fish ensuring no pips are left in the tray with the fish. Sprinkle 2 tsp to Shemin’s Chaat Masala and 1 tsp of Shemin’s Turmeric Powder over the fish and mix to coat the fish in the spices. Season with salt and pepper, put cling over the tray and leave to marinade overnight. If needed sooner, leave to marinade for at least 20 minutes.
  2. Put the oil into a pan which is not too deep, nor too shallow. The oil should reach a quarter way up the pan. Leave to heat up.
  3. In the meantime, mix 6 tbsp of gram flour/ besan with 3 tbsp of rice flour and 1 tsp of bicarbonate of soda. Add 1 tsp each of minced garlic and ginger. Then add 1 tsp of Shemin’s Chaat Masala. Add 250 ml of sparkling water – make sure to add a little at a time as to avoid making the paste too runny. The paste should be thick but should run off the spoon easily (see video for visual).
  4. Add salt to taste, mix and fry a small amount of the paste to check that the oil is hot enough. The paste should brown in 20 seconds and float to the top. Coat the fish on both sides and fry, each side of the fish should be fried for 2 minutes. Place 2 sheets of paper towel onto a plate or wide bowl and place the fried fish on to the plate to absorb the excess oil. You can cut a small corner of one of the fish to ensure it is fully cooked.
  5. Plate the fish and serve with chips and salad for an easy yet delicious midweek meal!
Serves 4

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