Recipe - Amritsari Fish

700 g Haddock fillets; cut into
7.5cm
; pieces
Half a lemon; juice of
1 One half teaspoon Salt
125 g Besan; (gram or chickpea
; flour), sieved
40 g Cornflour
One half teaspoon Aniseed
One half teaspoon Chilli powder; up to 1
One half teaspoon Ground turmeric
2 teaspoon 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 together.

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 34 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 maharani.

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