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What You Need:
(To Serve: 4 to 6)
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1 small onion, peeled, cut in half lengthwise, then cut lengthwise into paper-thin slices
4 teaspoons salt
4 eight-ounce sole fillets, skinned, or 4 eight-ounce fillets of other firm white fish
½ cup besan (chick-pea flour)
¼ cup rice flour
½ teaspoon ground cumin
½ teaspoon ground hot red pepper
6 tablespoons cold water
Vegetable oil for deep frying
1 fresh hot green chili, about 3 inches long, washed, seeded and finely chopped
1 tablespoon finely chopped fresh coriander (cilantro)
¼ teaspoon garam masala
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Translate this recipe:
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| How To Cook: |
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1. Drop the onion into a small bowl, sprinkle it with 3 teaspoons of the salt, and toss the slices about to coat them well. Set aside. Rinse the fillets under cold running water and pat them completely dry with paper towels. With a sharp knife, split each fillet in half lengthwise and cut it crosswise into 6 equal pieces.
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2. Sprinkle the fish with ½ teaspoon of the salt and set them side by side on a strip of wax paper. In a deep bowl, make a smooth, thick batter of the chick-pea flour, rice flour, cumin, red pepper, the remaining ½ teaspoon of salt and the 6 tablespoons of water, stirring them together with your fingers or a spoon.
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3. Drop the fish into the batter, turning the pieces about until they are evenly coated, and again spread them side by side on the wax paper. Preheat the oven to 250 and line a large baking dish with paper towels. Pour 3 cups of vegetable oil into a 10-inch karhai or 12-inch wok, or pour oil into a deep fryer to a depth of 2 or 3 inches. Heat the oil until it
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4. Deep-fry the fish, 4 or 5 pieces at a time, for about 5 minutes, turning them frequently until they are golden on all sides. As they brown, transfer the pieces to the lined baking dish and keep them warm in the oven. To serve, mound the fish in the center of a heated platter and sprinkle it with chopped chili, coriander and garam masala.
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5. Rinse the onion slices under cold running water, pat them gently but thoroughly dry with paper towels, and arrange them in a ring around the fish.
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