INGREDIENTS
1kg- boneless large Snapper fillet
2tbs ginger paste
2tbs- garlic paste
1tsp- red chilli powder
1/2tsp- turmeric powder
2tbs- ajwain (carom seeds)
1tbs- white vinegar
1cup- besan (gram flour)
2 lemons cut in wedges
Salt according to taste
Oil for deep frying
Chaat masala
METHOD
Ensure that you buy large thick fillets as they are best suited for this dish.
Clean, wash and cut the fish into chunk size thick pieces.
In a big bowl mix all the ingredients with besan, add water if needed and make it into a thick paste of coating consistency.
Heat oil in a wok. (Tip: Rice bran oil is best for frying).
Coat the fish pieces with the above besan paste and deep fry the fish over medium heat until crisp. Do not overcook the fish.
Serve hot and crisp with lemon wedges and chaat masala on it.