Fish Frie

Ingredients

• 1 kg Singhara cut into 1 inch (2 1/2 cm) thick slices, without bones and with the skin on (the wt. is after cleaning and deboning)
• 1 tbsp pissi peeli mirch (dried yellow peppers, powdered)
• 1 tbsp chilli powder
• 2 tsp ajwain powder (carum/thymol seeds, powdered)
• 2 tbsp besan (chick pea/ gram flour)
• 1 tbsp salt or to taste
• 2 tsp garlic paste
• sarson ka tel  (mustard oil ) to deep fry
• chaat masala and lemon wedges for garnish

Preparation

• Mix all the ingredients except the oil and marinate for about 1/2 an hour.

• Heat the oil in a kadahi/wok, and when hot ( a piece of fish put in should come up at once), add as many pieces as come in comfortably. Fry over high heat, till lightly coloured.

• Drain the fish from the fat, and keep aside over a colander (to drain excess oil). Let the oil get hot again, before you do the same with the rest of the pieces.

• Before serving, heat the oil, and again over high heat, add the pieces of fish to it, press them down a little and let fry till cooked through and crisp on the top. (When cooked through they are opaque when you cut through.

• Drain on absorbent paper and serve hot sprinkled with chaat masala and with lemon wedges on the side.