Crispy batter covers flaky white fish fillets - spiced with Indian flavours of garlic, ginger, cumin and chaat masala
Ingredients
    600g white fish fillets or loins, cut into 4cm/1 ½ in chunks (see tip)
    vegetable oil, for frying
    1½ tsp chaat masala (see tip)
For the marinade
    finger-length piece ginger, peeled and cut into chunks
    5 garlic cloves
    3 tbsp lemon juice
    1 tsp cumin powder
    1 tsp red chilli powder, or to taste
    1 tsp ajwain seeds (see tip)
    3 tbsp rice flour
    140g garam flour
Method
    For the marinade, blend or pound the ginger, garlic, lemon juice, cumin, chilli powder, 1?2 tsp ground black pepper, 11?2 tbsp water and 2 tsp salt to a fine paste, then stir in the ajwain seeds. Place the fish in a non-metallic bowl, spoon over the marinade and toss well to coat. Leave to marinate in the fridge for 1 hr.
    Mix the rice flour and gram flour together. Sprinkle over the fish, thoroughly coating it, then set aside for 10 mins.
    Fill a wok or large saucepan with oil so that it comes between half and two-thirds of the way up the side, and heat to 190C – you could use a deep-fat fryer for this. Drop a few pieces of fish into the hot oil, but do not overcrowd the pan, and fry for 2-3 mins until golden brown. Transfer to a plate lined with kitchen paper to drain. Repeat with the remaining fish. Sprinkle over the chaat masala and serve immediately.
Source: My Good Food