Spicy Deep-Fried Fish, Indian Style

Based on a dish I’ve enjoyed in India, these fish are marinated, then breaded, then fried crisp for a distinctive flavor and texture that always wins people over. Serve right out of the pan, with plain basmati rice, or rolled up in freshly made Chapati ,with Raw Onion, Coconut, or Cilantro-Mint Chutney.
Other seafood you can use: small to medium scallops or shrimp or squid (reduce the cooking time by half ).

1 inch fresh ginger, peeled

2 cloves garlic, peeled

1 fresh hot green chile like jalepeño, seeded

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

3 tablespoons freshly squeezed lemon or lime juice

About 11/2 pounds sturdy white fish fillets , skinned and cut into 2-inch cubes or 4-inch strips about 1 inch wide (almost like fish fingers)

2 tablespoons all-purpose flour

1 teaspoon chili powder

1 egg, beaten

Neutral oil, like grapeseed or corn, for deep-frying

1 lemon or lime, cut into wedges

• Put the ginger, garlic, chile, salt, and pepper into a food processor; process until everything is finely minced.
• Add the lemon or lime juice and process until well combined.
• Pour this mixture over the fish, toss gently to coat, cover, and refrigerate for at least 20 minutes or up to an hour.
• Meanwhile, mix together the flour, chili powder, and egg in a large bowl. Add just enough water to make a thick batter, about 1/2 cup. Pour 2 inches of oil into a deep, heavy saucepan or Dutch oven; bring to 350 F over medium-high heat . A drop of the batter will sizzle energetically but not violently when the oil reaches this temperature.
• Remove the fish from the marinade, coat with the batter, and slide gently into the oil. Fry in batches if necessary; do not overcrowd. Fry, turning once, until the fish is crisp and golden brown on all sides, about 7 minutes total. Drain on paper towels and serve immediately with lemon wedges.

MAKES: 4 servings

TIME: 40 minutes