For this recipe, firm fish is the best option to marinate for a longer time than turning it into ceviche. The flavours for these fritters are typical North Indian ones. These fritters are usually served with the drinks or as an appetiser for an Indian menu. These can be served with sauces on the sides but as the fish has so much flavour bursting, you can just pop them in your mouth.
Serves 6-8
Time: 35- minutes
2 kg firm fish ( Nile perch)
1 cup chickpea flour
1 tsp garlic and ginger paste
Salt and pepper
1 tbs lemon juice
2 tbs yoghurt
1 tsp chilli powder
2-3 green chillies minced
1 tsp coriander powder
1/2 tsp turmeric
1 tsp chaat masala
Method
Firstly, cut the fish in small bite size pieces.
In another bowl mix the rest of the ingredients. Toss the fish in and let it marinate for 10 minutes.
Heat the oil and fry the fish pieces to crisp and golden in colour. Once done sprinkle some chaat masala. This gives a tangy and spicy taste to the fried fish.
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