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Stir in the coriander and season with salt.. Line a plate with paper towels.Pour 4 inches of oil into a deep heavy-bottomed pot and heat to 350°F on an instant-read thermometer.

Working in two batches, dredge each potato ball in the chickpea batter until it is well coated.Shake to remove any excess.Using a slotted spoon, gently lower the battered potato ball into the oil and fry until golden brown on all sides, 4 to 6 minutes, adjusting the heat to maintain 350°F.

Turn the vada with the spoon as it fries to ensure even cooking and browning.Transfer to the paper towels to drain and season with salt.

Repeat with the remaining vada.. Assemble the chaat.

In a sauté pan, melt the butter over medium heat.We tried their sardines with lemon and olive, which were bright, citrus-forward and thoroughly delightful.. RELATED.

Everything You Should Know About Tinned Seafood.With products derived from the Galician estuaries, one of the richest fishing areas in Spain and the Cantabrian Sea, it's no surprise Ramón Peña made the list.

We especially enjoyed the cockles in brine, which would be the perfect accompaniment to pasta with their salty-sweet flavor and tender texture.We also liked the octopus in olive oil; it was full of salty, fresh ocean goodness.. Salmon Sisters.