Fish Fry



FISH FRY Boneless fish fillets coated with a blend of Indian spices and then deep fried
to perfection

INGREDIENTS

  1. Boneless fish fillets 500 gms.
  2. Red chili powder ½ tsp.
  3. Ground cumin 1 tsp.
  4. Ground coriander ½ tsp.
  5. Garlic, crushed 3 nos.
  6. Ground anise seeds (fennel) 1 tsp.
  7. Lemon juice 1 tbsp.
  8. Oil For deep-frying
  9. Salt To taste

METHOD
  1. Remove skin from fish, rinse and pat dry with paper towels. Cut into large chunks.
  2. Mix together cumin, coriander, ground anise, chili powder, garlic, lemon juice and salt, blendingto a smooth paste.
  3. Spread over fish, cover and refrigerate for an hour.
  4. Half fill a deep pan or Kadhai with oil and heat.Fry the fish, until golden brown.
  5. Drain on paper towels. Serve hot.