Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb White fish fillets (sole,
-whiting, cod, monkfish)
Salt to taste
1 t Ground cumin
Vegetable oil for
-deep-frying
1/2 ts Ground coriander
3 Garlic cloves, crushed
1 t Ground anise seeds
1/2 ts Chile powder
1 tb Lemon juice
Lettuce leaves
Sliced radishes
Remove any skin and bones from fish, rinse and pat dry
with paper towels. Cut into large chunks.
Mix together cumin, coriander, ground anise, chile
powder, garlic, lemon juice and salt, blending to a
smooth paste. Spread over fish, cover and refrigerate
1 hour.
Half-fill a deep pan or deep-fryer with oil and heat
to 350 F. (175C) or until a 1-inch bread cube browns
in 50 seconds. Cook fish, a few pieces at a time, 2 to
3 minutes, until golden brown. Drain on paper towels.
Serve hot, garnished with lettuce and radish slices.
From: Steve Herrick Source: [The Book of Curries and
Indian Foods by Linda Fraser ISBN 0-89586-820-2]
