Lahori Fried Cod Fillets

Ingredients

• 1½ lb Cod Fillets, cut into thick fingers
• 1 cup chickpea flour (besan)
• 3 tbsp rice flour
• 1½ tsp ajwain (carom seeds)
• 2 tsp red chili powder
• 1 tsp turmeric
• 1 tbsp ginger-garlic paste
• 3 tbsp lemon juice
• 1 egg
• ⅔ cup water
• 4 cups neutral oil, for frying
• 1 tsp chaat masala
• 1 red onion, sliced into rings

Method

1. Marinate the Cod Fillets with the ginger-garlic paste, lemon juice, half the chili powder, and salt for 20 minutes.
2. Whisk the chickpea flour, rice flour, ajwain, remaining chili powder, turmeric, egg, and water into a batter about as thick as pancake batter. Rub the ajwain between your fingers as it goes in to wake it up.
3. Heat the oil to 350°F (175°C). Dip each piece so it's coated but not drowned, letting the excess run off.
4. Fry in batches for 4–5 minutes until the crust is deep gold and crisp and the fish flakes at 145°F (63°C). Don't crowd the pot or the temperature crashes and you get greasy batter.
5. Drain on a rack, dust with chaat masala while hot, and serve with onion rings, lemon, and a green chutney.