SPICY FISH FRITTER

Evening time snacking is a very exciting thing among us, specially on weekends. Its such a pleasure to sit together with your family and friends, absolutely relaxed; munching on anything accompanied by your favourite wine, hard or soft drinks. In all our informal get togethers, starters are stealing the show these days. Chit-Chat and a platter of these, titbits to spicy fries are more on demand. The main course gets sidelined if you have a platter of kebabs, fries and chats served with some salads.

   Fish been my all time favourite, I love experimenting with it; although scare to get more adventurous in the process. I love fish in any form; steamed, sauteed, baked, curried, fried simply or with lots of spices and curried. The guests who visit my home wants me to cook simple fish curries, rice, vegetables and dal. In return they offer me all cheese stuffs, western platters that I like and they are comfortable in. The deal is mutual. Preparing fritters and fries with fish is a sort of pleasure for me.

    This SPICY FISH FRRITTER is quick and easy to make. I prepare it quite often for my family and friends to spice up the weekend evenings. You can always adjust the amount of spices in it according to your tastebuds.

INGREDIENTS :

Fish Fillets[of any white fish] : 500 gm
Bengal Gram Flour[besan] : 2 tbsp
Corn Flour : 5 tbsp
Garlic Paste : 2 tbsp
Ginger Paste : 1tbsp
Lemon : 2-3 tbsp
Cumin Powder : 1tsp
Coriander Powder : 1tsp
Turmeric Powder : 1/2 tsp
Red Chilli Powder : 1tsp
Chat Masala : As required to sprinkle over the fries.
Salt : As required
Green Chilli : 3
Coriander Leaves : 3 sprigs
Oil : 100 ml [for deep frying]

METHOD :

Wash and cut the fish pieces into desired shapes; I preferred strips. Now marinate them with lemon juice and little of salt. Keep aside for an hour.

Now we have to prepare a batter. Take the gram flour and cornflour in a wide mouthed vessel. Add water little by little to form a paste. Add all the spices; cumin powder, coriander powder, turmeric powder, red chilli powder, ginger & garlic pastes and salt. Mix well.

Chop the green chillies and the coriander leaves. Wash and mix with the batter. 

Heat oil in a pan. Coat the fish fillets thickly in the batter and put into the oil. Reduce the heat to medium towards low.

When one side is little brown, turn over. This way you have to flip sides 2-3 times. You have to ensure that the inside too is well cooked. So, do not hurry and try to adjust the heat constantly. Do fry in batches. Put onto tissue papers to soak the excess oil.

Transfer onto serving plates, sprinkle chat masala on it. Serve with a salad. We also had some baked, vegetarian curry puffs on that day!