Ingredients

• 5-6 (1 per person) cod or haddock boneless fillets or any other firm fish that will not flake completely on frying.

• Marinade:

• 2-3 cloves garlic, crushed or 1 tsp. garlic paste

• 1 tsp. black pepper powder

• 1 tsp. Garam Masala or Chat Masala or any good Curry Powder. Each will give a different taste.

• 1 tsp. rock or table salt, adjust to taste

• Juice of 1 lemon

• Batter:

• 200 gm. plain flour or maida. You can chill the flour by placing it in the freezer for a couple of hours.

• 250 ml. well chilled beer or sparkling mineral water. If not available, use very cold bottled water

• 1 to 1 1/2 teaspoons baking powder (not if using beer or sparkling water)

• 1/2-1 tsp. chilli powder, adjust to taste

• Oil for deep frying

• 2 tbsp. plain flour on a plate

• Garnish:

• Slices of 1 lemon

Instructions

1. Make marinade by mixing all marinade ingredients.

2. Wash, dry and marinate the fish fillets in the above mix for a couple of hours.

3. Make a batter by whisking all batter ingredients together using a hand whisk until you have a thick batter; use enough water from the given amount, to give a batter of coating consistency.

4. Heat oil in a karahi or wok. It is ready when a drop of batter dropped in it sizzles and rises to the top quickly.

5. Pick fish out of marinade, roll it in dry flour kept on a plate and dip it in batter on both sides.

6. Gently slide it into the oil from the side of the wok.

7. Fry turning it over a few time, until crisp and golden brown. Drain on kitchen paper.

8. Serve with lemon slices as garnish or vinegar, with freshly made Chips (potato fingers). Dill Sauce or Green Coriander-Mint Chutney taste very nice with it.