ilk to make a smooth batter.
Mix honey, lemon juice
Rinse fish and pat dry, cut into
In a shallow bowl, combine batter ingredients and beat well. Fill deep electric fry pan with oil 1/2-inch deep.
Heat oil to 375\u00b0.
Pat fillets dry and coat with batter.
Drop fish in oil and brown 10 to 15 minutes.
In a bowl, mix together 1/2 cup flour, egg and salt.
Add enough beer to make a thin batter.
Dredge fish in flour and then into batter.
Fry in hot grease.
y surprised the batter stayed on the fish. Excellent!
I
lend until smooth.
For the batter for the fish, combine the flour, salt
For the batter, combine flour, cornstarch, baking powder,
For the Beer Batter: Mix the flour, salt and
cups worth.
For the Batter:
Warm the milk
nd combine. Cover and refrigerate for 30 minutes.
Pour 2
For the avocado cream:
Puree
Clean, wash and cut fish into one and a half inch size cubes.
Apply salt, lime juice, Ginger Paste, Garlic Paste and red chili powder.
Keep aside for 20 minutes.
Make a batter of gram flour, Yogurt, egg, ajwain, salt and water.
Keep the already marinated fish pieces dipped in this batter for 15 minutes.
Heat oil in a Kadhai/Wok and deep fry the fish till golden brown and crisp.
Serve hot sprinkled with chaat masala and lemon wedges.
Slice the fish filets into thin strips. Season
Heat oil in a large sauce pan to frying temperature.
In a small bowl mix dry ingredients.
Add water and cider vinegar to make a thick batter.
Dip fish pieces into batter then into hot oil.
Fry for 3-4 minutes, depending on the thickness of the fish.
Drain on paper towels.
Serve immediately with your favorite tartar sauce.
hill while you prepare the batter.
Sprinkle yeast over warm
For the guacamole:
In a
Poach fish in salted water for 10 minutes. Remove when cooked.<
n a bowl and refrigerate for at least an hour. After
For the sauce, heat the oil
asier to apply the batter to the fish.).
Rinse your fillets