Spiced Batter Baked Fish Topped with Dill Pickle Yogurt Raita…and Seattle’s Food

A visit to Seattle and its world famous Pike Place market last weekend, got me thinking of spice-battered fish.

Some of the Freshest Catch Seen at Seattle’s Pike Place Market is a Feast for the Eyes

Some of the Freshest Catch Seen at Seattle’s
Pike Place Market is a Feast for the Eyes

As my eyes feasted on some of the freshest catch seen in the middle of winter, the foodie in me tried to savor as many Seattle food experiences as possible in a day and a half.

Starting with the amazing array of fresh fish, farm-stand vegetables and juicy fruit displays, we moved on to watch the mesmerizing sight of a giant vat churning fresh cheese at Beechers Handmade Cheese.

Interspersed through our day were small bites from the stunning variety of hot-out-of-the-oven baked goodies, all sold within steps of each other; think soft barbeque pork buns (hom bow) at Mee Sum Pastries, flaky chocolate-almond croissants ‘chocoladines’ at Le Panier Very French Bakery (yes, that’s the name) and mouthwatering hand-held cardamom-cinnamon and salmon piroshkies-pies at the renowned Piroshky Piroshky Russian Bakery.

A Giant Vat of Churning Fresh Cheese at Beechers Handmade Cheese and the Amazing Array of Farm-stand Vegetables and Juicy Fruit Displays are a Mesmerizing Sight at Pikes Place Market in Seattle

Giant Vat of Churning Fresh Cheese
at Beechers Handmade Cheese
Amazing Array of Farm-stand Vegetables and Fruit are Mesmerizing Sights at Pike Place Market Seattle

Seattle’s drizzly cold weather made it perfect to accompany each treat with a tall latte, one of them bought at the very first Starbucks store in Pikes Place market.

And as I munched on my third crispy fish-n-chips (with self promises of extra time on the treadmill,) I couldn’t help craving a spicy kick to the delightful crunchy batter fried bites.

Inspired by the many versions of spice-battered fried fish I’ve tasted across India’s regional cuisines, today’s recipe uses a delicate blend of spices, seasonings and flour with red wine vinegar and a well-beaten egg, to create a spicy fish batter more in tune with the global palate…and you guessed it, the fish is baked and not fried.

Accompanying the spiced batter baked fish is my yogurt version of a tartar sauce, a simple two-step Dill Pickle Yogurt Raita.

Serve Spiced Batter Baked Fish with Dill Pickle Yogurt Raita, alongside home-fries like these cumin-mint potatoes or roasted thyme potatoes, or pair it with your favorite side like this brown rice cranberry salad.

SPICED BATTER BAKED FISH WITH A DOLLOP OF TARTAR SAUCE-LIKE DILL PICKLE YOGURT RAITA IS INSPIRED BY THE MANY VERSIONS OF SPICY FRIED FISH FOUND ACROSS INDIA’S REGIONAL CUISINES

SPICED BATTER BAKED FISH WITH A DOLLOP OF TARTAR SAUCE-LIKE DILL PICKLE YOGURT RAITA IS INSPIRED BY THE MANY VERSIONS OF SPICY FRIED FISH FOUND ACROSS INDIA’S REGIONAL CUISINES

Spiced Batter Baked Fish with Dill Pickle Yogurt Raita
Serves 4
Inspired by the regional versions of Indian spice-battered fish, this recipe uses a delicate blend of spices, seasonings and flour with red wine vinegar and egg, to create a spiced batter baked fish. Accompanying the warm spiced batter baked fish is my yogurt version of a tartar sauce, a simple two-step dill pickle yogurt Raita.
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Ingredients
Spiced Batter Baked Fish
  1. 1 lb. firm white fish of choice (suggestions: tilapia, cod, halibut, pomfret, surmai)
  2. 2-3 garlic cloves, grated or minced (1 teaspoon)
  3. ½ teaspoon ground red chili or cayenne pepper
  4. ½ teaspoon paprika
  5. ¼ teaspoon ground turmeric
  6. 1 teaspoon salt
  7. ½ teaspoon cracked black pepper
  8. 2 tablespoons chickpea flour/gram flour/besan (can be substituted with all-purpose flour)
  9. 1 tablespoon red wine vinegar (cider/red vinegar is also fine)
  10. 1 teaspoon canola oil
  11. 1 well-beaten egg
  12. Lemon juice, for serving
Dill Pickle Yogurt Raita
  1. ½ cup thick yogurt, Greek or Indian-style
  2. 2 teaspoons chopped dill pickle or dill relish
  3. 2 teaspoons white vinegar
  4. 1½ teaspoon fine sugar
  5. ½ teaspoon coarse grain mustard
  6. ¼ teaspoon salt
  7. ¼ teaspoon cracked black pepper
  8. ¼ teaspoon ground cumin
Directions
  1. Mix all the ingredients for the dill pickle yogurt raita in a serving bowl and refrigerate for at least one hour prior to serving, for the flavors to blend.
  2. Cut the fish into even size pieces, about 2-3 inches each.
  3. In a bowl, mix minced garlic, spices and seasonings, flour, red wine vinegar and oil. Add the fish pieces, making sure all the pieces are well coated with the spices and flour mixture. Keep refrigerated for at least 20 minutes, up to a couple of hours.
  4. Preheat the oven to 450F.
  5. Add a well beaten egg into the fish and coat well. Lay the fish pieces on a baking sheet pan.
  6. Ideally, set the oven rack on the highest position and broil the fish at 450F for 8-10 minutes. It's also fine to bake the fish at 450F for 8-10 minutes; broiling just gives a great golden crust to the fish.
  7. Alternate cooking method is to deep fry the pieces of fish, if desired.
  8. Serve Spiced Batter Baked Fish topped with the Dill Pickle Yogurt Raita, accompanied by home-fries or pair it with your favorite side.
Peri's Spice Ladle http://www.perisspiceladle.com/

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Comments

  1. Elizabeth says

    Thanks for this fabulous recipe. I made it last night, and the flavor was incredible. (I also enjoyed your depiction of Seattle, having travelled there last summer myself.)

    One question re: execution; what consistency should the batter have before being applied to the fish? I doubled the recipe, and I wonder if I made a calculation error because it came out quite paste-like and tricky to apply. Should it have been more “crumby” or was the paste the intended result?

    My family (even kids) really loved the taste & I would like to make it again, but with less fuss at the coating stage ;)

    Thanks, and I look forward to trying more of your recipes. Elizabeth

    • says

      Oh thank you for the lovely feedback! Really made my day, Elizabeth.

      This fish is a regular for our dinners too, since the kids just gobble it up:)

      Seattle is such a charming city, definitely one I’d link to explore some more…

      The batter needs to have a pancake-batter consistency. Not crumbly but smooth. I’d suggest, adding water in very small installments as you whisk, so you can control more or less as required:)

      Appreciate your trying out the recipe!

      • Elizabeth says

        Thanks for answering. The pancake-batter consistency makes more sense & will be easier to work with I bet. I must’ve gotten carried away with the flour :)
        Elizabeth

  2. says

    Peri – Like the Spiced Batter Baked Fish with Dill Pickle Yogurt Article – just awesome reading and recipes.

    I was at a similar place near Baltimore last year. We had fried Fish, Pomfrets (same as the Mumbai ones) and thoroughly enjoyed the fish smells. Unfortunately we could not bring those yummy pomfrets home.

  3. says

    I eat fish a couple times every week, needing something to liven up my old recipes. This is just the trick I needed. Sent my husband to the store just now for dill pickles! Thanks for another dinner idea, Peri.

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