Loitta Fry
Get ready for seriously crispy Loitta fish! We use a light tempura-style batter for an amazing crunch outside, keeping the famously tender fish super soft inside. Served with a punchy mint-cilantro sauce, it’s an unforgettable appetizer or side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes (includes 20 mins marination)
- Yield: 4 people 1x
- Category: Appetizer / Side Dish
- Cuisine: Bangladeshi / Indian Fusion
Ingredients
Scale
For the Fish & Marinade:
- 300g Loitta fish (Bombay Duck), cut into pieces
- 1 tsp garlic & ginger paste (combined)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 tsp Cajun spice
- 1 tsp chili powder (adjust to taste)
- 1 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp chili flakes
- 1 tbsp soy sauce
- 1 tsp oyster sauce
- 1 tbsp fresh lemon juice
- Pinch of black salt (kala namak)
For the Crispy Batter & Dusting:
- 150g Tempura flour
- 330ml very cold soda water (or sparkling water)
- 1 tsp chili flakes
- Optional: 1/2 tsp baking powder
- 1 cup all-purpose flour (for dusting)
- 2 pinches salt (for dusting flour)
For the Zesty Dipping Sauce:
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 cup fresh mint leaves, roughly chopped
- 2 green chilies, chopped (seeds removed for less heat)
- 3 tbsp white vinegar
- 2 tbsp fresh lemon juice
- 1/2 tbsp sugar
- Salt, to taste
- Pinch of black salt (kala namak)
For Frying:
- Vegetable oil (or other neutral oil), enough for deep frying (about 2-3 inches)
Instructions
- Prep & Marinate Fish: Rinse Loitta pieces and pat thoroughly dry with paper towels. Place in a bowl. Add all marinade ingredients and toss gently to coat. Let sit for 15-20 minutes.
- Make Dipping Sauce: Combine all sauce ingredients in a blender. Blend until smooth and bright green. Taste and adjust seasoning if needed. Set aside.
- Set Up Frying Station: Mix dusting flour and salt on a plate. In a separate bowl, whisk dry batter ingredients (tempura flour, chili flakes, optional baking powder). Place a wire rack over a baking sheet nearby.
- Heat Oil: Pour oil into a wok or deep pan. Heat over medium-high heat to 350-360°F (175-180°C). Test with a drop of batter – it should sizzle and float quickly.
- Batter & Fry: Just before frying, whisk the cold soda water into the dry batter ingredients – mix briefly, lumps are good! Working one piece at a time: roll marinated fish in dusting flour, dip into tempura batter, let excess drip off, and carefully lower into hot oil.
- Fry in Batches: Fry only 4-5 pieces at a time (don’t overcrowd!) for 3-5 minutes per side, until golden brown and super crispy.
- Drain & Serve: Remove fish with a slotted spoon, letting excess oil drip off. Place on the wire rack to drain. Repeat with remaining fish. Serve immediately!
Notes
- Serving: Best enjoyed immediately while hot and crispy! Serve with the zesty dipping sauce and lemon wedges. Makes a great appetizer or pairs well with rice.
- Key Tips for Crispiness:
- Dry the fish well! Water is the enemy of crisp.
- Use ice-cold soda water for the batter.
- Don’t overmix the batter – lumps mean lightness!
- Don’t overcrowd the frying pan – this keeps the oil hot.
- Drain on a wire rack, not paper towels, to keep the bottoms crisp.
- Storage: These are truly best fresh. Leftovers can be stored in the fridge for 1 day, but they’ll lose crispiness.
- Reheating: Reheat briefly in a hot oven (375°F/190°C) or air fryer to restore some crispness. Avoid the microwave! The sauce keeps well in the fridge for 2-3 days.
Find it online: https://recipesh.com/loitta-fry/