Indian Fried Fish

This is my first attempt at fried fish. I tend not to fry very often- usually twice a year when I make a specific meal for which I make pooris, which are fried breads. Other than that, there is no frying.

I felt like having fried fish and decided to make up a recipe. I found delicious Hake at my fish store and brought it home and marinated it in turmeric, salt and ajwain. Ajwain are carom seeds and in case you are not able to find them, substitute with cumin although the flavors are completely different. This is a great dish for a snack for a meal. I served it with dal and some bread and a salad…

• 4 to 6 thick fillets of Hake or any other sturdy fish
• 1 teaspoon turmeric
• 1 teaspoon ajwain (carom seeds)
• 1 teaspoon salt

Rub the fish fillets with turmeric, ajwain and salt on both sides and marinate for at least 2 to 3 hours, ideally 4 to 5 hours.

• 1 cup chickpea flour
• 1 teaspoon salt
• ½ cup cilantro
• 3 garlic cloves, grated
• ½ teaspoon baking soda
• ½ cup 1 cup water
• Juice on 1 lime
• Oil to shallow fry

Transfer the chickpea flour, salt, cilantro, garlic and baking soda into a small bowl. Slowly add the water, mixing consistently. The mixture should be a lose paste. Squeeze the lime juice onto the fish pieces. Dip into the chickpea mixture and fry 3 to 4 minutes on both sides, till the fish is cooked through.
Take out and serve hot.