This cod fillet recipe by Vineet Bhatia of Rasoi fame is a fun Indian-style alternative to traditional seaside battered fish and mushy peas. You can make your own chaat masala, a complex blend of spices, but it is also available to buy online, along with gram (chickpea) flour and carom (ajwain) seeds

To make the garlic and green pea chutney, heat the oil in a deep pan and add the cumin seeds. As they begin to crackle, add the chopped garlic and cook until it turns golden brown
Add the finely chopped ginger and green chilli and sauté for a minute, then stir in the peas. Cook for 2 minutes. Add the coconut milk and a pinch of salt, and cook until the peas are tender
Crush the peas lightly with the back of a spoon and leave to cool
For the cod, mix the ginger paste, garlic paste, turmeric, one teaspoon of the lemon juice, chilli powder and a pinch of salt together. Gently rub it over the cod. Set the cod aside for 20 minutes. Reserve the rest of the lemon juice for the batter
To make the batter, mix the food colouring with 1 tablespoon of water, and measure out one teaspoon of the lemon juice
Mix all the ingredients for the batter together, adding just enough water to form a thick, smooth batter
Add the marinated cod to the batter mixture and place in the fridge for 30 minutes
To cook the cod, heat the vegetable oil to 180°C in a deep-fat fryer or a deep pan. Add the cod and fry until crisp
Drain the cod on kitchen paper, sprinkle with the chaat masala and serve with the garlic and green pea chutney
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Garlic and green pea chutney




  1. Deep fat fryer

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This cod fillet recipe is a fun alternative to battered cod and mushy peas and comes from famed Indian chef, Vineet Bhatia