Style: North Indian (Punjabi) Non-Vegetarian
600 gram(s) boneless sole fish or king fish pieces cleaned
1 tablespoon(s) vinegar
1 cup(s) gram flour
2 tablespoon(s) yoghurt
1 egg lightly beaten
1 tablespoon(s) red chilli powder
2 tablespoon(s) garlic paste
2 tablespoon(s) ginger paste
½ teaspoon(s) thymol seeds (ajwain)
1 teaspoon(s) garam masala (hot spice mix)
1 tablespoon(s) lemon juice
salt to taste
oil to deep fry
lemon wedges to garnish
Sprinkle a little gram flour, salt and some vinegar on the fish pieces and rub well. Keep aside for 5 minutes and then wash well. Rub in the rest of the vinegar and keep aside for 15 minutes. Remove from the vinegar and pat dry well. It is important that the vinegar is removed from the fish pieces by gently wiping them repeatedly with an absorbent kitchen towel.
In a bowl, mix the rest of the ingredients and rub well on the fish pieces. Marinate for about half an hour.
Heat the oil till it is very hot. Slide in the fish pieces and deep-fry in batches till they are crisp and golden brown in color.
Garnish with lemon wedges.
Fish slices can be used in place of boneless fish
Serve hot with: Green Chutney (Hari Chutney) accompanied with a tall glass of chilled Appetizing Kokum in Yoghurt (Quick Sol Kadi)
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