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700 g Haddock fillets; cut into 7. 5cm pieces
Half a lemon; juice of
1 1/2 ts Salt
125 g Besan; (gram or chickpea flour), sieved
40 g Cornflour
1/2 ts Aniseed
1/2 ts Chilli powder; up to 1
1/2 ts Ground turmeric
2 ts Ginger puree
150 ml Water
1 lg Egg; beaten
Oil for deep frying
Put the fish in a large plate and sprinkle half the salt and the lemon
juice over them. Set aside for 15 minutes.
In a mixing bowl, mix the besan with the remaining salt, cornflour,
aniseed, chilli powder and turmeric.
Add the ginger and gradually add the water, stirring until you have a thick
paste. Stir in the egg and mix until all the ingredients are blended well
In a wok or other suitable pan heat the oil over a high heat. When the oil
reaches smoking point, reduce the heat slightly.
Dip each piece of fish in the spiced batter and fry in the hot oil. Take
care not to overcrowd the pan as this will lower the temperature and the
batter will not turn crispy. Fry each batch for 3-4 minutes or until crisp
and golden brown. Drain on absorbent paper.
Serve as a starter with a salad or a side dish with boiled rice and dhal