A yummy spicy style fish that goes well with chips or a salad


  • 4 Flathead Fillets

  • 2 tbsp Tandoori Paste

  • 1 ½ cups of self-raising flour

  • 1 egg, lightly beaten

  • 1 ½ cups chilled soda water

  • Ground black pepper

  • Sunflower oil

  • Sea Salt flakes

  • 200ml Natural Yoghurt

  • 1 Lebanese cucumber, seeded and grated

  • 1 Lemon, juiced


  • 1.

    Mix the yoghurt and grated cucumber with lemon juice and season with salt and cover and refrigerate until needed.

  • 2.

    Place flour and Tandoori Paste in a large bowl and add the Egg mixing well. Slowly whisk in the soda water until batter is smooth. Season with sea salt and ground pepper. Make sure to cover the batter and place in the refigerator for 20 minutes or up to an hour

  • 3.

    Add sunflower oil to a 25 cm heavy based saucepan to reach 10cm up the side

  • 4.

    Place a thermometer in and heat to 180°C

  • 5.

    Dip fillets nto batter to coat in batter and drain off excess batter

  • 6.

    Slowly lower fillets one at a time into oli and deep-fry for 4 minutes or until a deep orange colour and crispy

  • 7.

    Drain fish on a plate lined with paper towels and repeat with remaining fish making sure tempearture is at 180°C

  • 8.

    Serve with lemon wedges and garden salad


This recipe also goes well with lemon flavoured yoghurt like greek tzatziki as it cuts through the spiciyness.

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