Back to 4 servings fish 1 lb firm white fish fillets, boneless, cut into 1 1/2-inch cubes or 2-inch strips; cod, haddock, tilapia or Mahi Mahi work 1 tablespoon lemon juice, fresh 0.75 teaspoon garlic paste 1 teaspoon ginger paste, optional 2 tablespoons plain yogurt batter 0.5 cup gram flour (besan), chickpea flour 0.25 cup cornflour (cornstarch), rice flour works for gluten-free 2 tablespoons rice flour, optional, adds crunch 1 teaspoon salt 1 teaspoon red chili powder, use less for mild 0.5 teaspoon red chili flakes 0.25 teaspoon turmeric powder 0.5 teaspoon black pepper, ground 1 teaspoon carom seeds (ajwain), coarsely ground 1 teaspoon cumin seeds, roasted and coarsely ground 1 teaspoon dried fenugreek leaves (kasuri methi), crushed 1 teaspoon coriander seeds, coarsely ground, optional water, as needed, to a smooth thick batter frying 0.5 cup all-purpose flour, for the first dusting 2 cups neutral oil, vegetable, canola or peanut, for deep frying serving chaat masala, for sprinkling lemon wedges, for serving tartar sauce or green tamarind chutney, for serving
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1 Step 1: Pat the fish dry. Toss it with the lemon juice, garlic paste, ginger paste and yogurt, and let it marinate covered in the refrigerator for 20 minutes.2 Step 2: Whisk the gram flour, cornflour, rice flour if using, salt, all the chili, turmeric, pepper and crushed spices in a bowl. Add water gradually to make a smooth, thick batter, then rest it about 10 minutes so it thickens.3 Step 3: Dust the marinated fish lightly with the all-purpose flour, then dip each piece fully in the batter, letting the excess drip off.4 Step 4: Heat about 2 cups of oil in a deep, heavy pot or wok to 350°F (180°C), or until a bit of batter sizzles at once.5 Step 5: Fry the fish in small batches, without crowding, turning once, for 5 to 7 minutes total, until the coating is deep golden and crisp and the fish is opaque and flakes easily. Adjust the heat so the oil stays steady.6 Step 6: Lift the pieces out with a slotted spoon and drain on a rack or paper towel. For extra crunch, let cool 10 minutes and fry again briefly until deep golden.7 Step 7: Sprinkle immediately with chaat masala and serve hot with lemon wedges and tartar sauce or tamarind chutney.getsaucepan.com/r/886031ea-f7a8-5064-9c3f-8b99f8659db6
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