Chilli-bite battered fish with brinjal-and-coriander tzatziki

Chilli-bite battered fish with brinjal-and-coriander tzatziki

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  • 4
  • Easy
  • Pescatarian
  • 35 minutes
  • 30 minutes
  • Weltevrede Gewurtztraminer


  • 120 g chickpea flour
  • 1 t dried chilli
  • ½ cup chopped fresh coriander
  • 1 t garam masala
  • 250 ml buttermilk
  • 375 ml vegetable oil
  • 800 g fresh white fish such as hake or kingklip
  • For the brinjal-and-coriander tzatziki
  • 2 T olive oil
  • 2 medium-sized brinjals, diced into small pieces
  • 2 fresh chillies, halved
  • 3 cloves garlic, chopped
  • 500 ml plain thick yoghurt
  • ½ cup chopped fresh coriander
  • sea salt and freshly ground black pepper

Cooking Instructions

To make the battered fish: Combine the chickpea flour with the dried chilli, coriander, garam masala and buttermilk to form a batter.

Place a saucepan over a high heat and add the canola oil. Slice the fish into chunky pieces and submerge in the batter.

Place carefully into the hot oil and deep-fry until golden and puffed. Remove with a slotted spoon and drain on kitchen towel.

Serve with the brinjal and- coriander tzatziki.

To make the brinjal-and-coriander tzatziki: Place a pan over a medium to high heat and add the olive oil. When hot, fry the brinjal cubes with the chilli halves until golden and charred.

Transfer the brinjal to a bowl and add the garlic, yoghurt, coriander and seasoning, to taste. Blitz lightly with a hand-held blender until the mixture takes on a coarse chunky consistency.

Cook’s note: If you’re short on time, simply use a box of store-bought Chilli Bite mix.

Per serving: 2353.6 kJ, 41.3 g protein, 36 g fat, 15.8 g carbs WINE: Weltevrede Gewürztraminer 2009

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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