1 kg center bone fish, 1/2 cup vinegar, sat to baste, 3 tbs ginger paste, 3 tbs garlic paste, 3 tbs ajwain (available at indian stores), 1 tsp red chilly powder, 1/2 tsp turmeric, 1/2 tsp white pepper powder, 1 cup gram flour (besan), a few drops of orange food colour, oil for deep frying, lemons and onions for garnishServes -> 3
Clean, wash and cut into 1/2 thick fillets and pat dry. Dissolve the salt in vinegar and leave the fish in this marinate for at least 20 - 25 minutes. Remove the fish from the marinate and place between paper napkins to remove the excess moisture. Set aside and prepare the second marinate. Mix the ginger and garlic paste, ajwain, red chillies, turmeric, salt and gram flour. Add water (100 mls) 7-8 tbs, and orange colour and make a paste of coating consistency. Apply the paste on both sides of the fillets and arrange them on a tray 1 inch apart. Keep aside as the oil is heated for frying.
Deep fry the fillets over medium heat until crisp. Serve with onions and lemon wedges.
This recipe is demonstrated by Chef Mohinder Pal. As the name indicates, this recipe comes from Punjab.