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SOUTH INDIAN STYLE FRIED FISH
2 pounds firm fish
fillet, such as sole, halibut or pomfret, cut into 3-inch pieces
Salt to taste
1 tablespoon fresh lemon juice
1/3 cup rice flour
2 teaspoons cayenne pepper
1 teaspoon ground fennel
1 teaspoon cayenne pepper
2 cups vegetable oil for deep-frying
4 to 6 lemon wedges
METHOD:
1.Place the fish pieces on a large platter.
2.Sprinkle with the salt and lemon juice and marinate about
30 minutes in the refrigerator.
3.Mix together the rice fl our, cayenne pepper and fennel
powder in a fl at pan.
4.With a paper towel, dry each piece of fish, and then
dredge it in the rice flour mixture.
5.Heat the oil in a large nonstick skillet over medium-high
heat until it reaches 350°F on a frying
thermometer.
6.Deep fry the fi sh until golden brown and crispy. About 4
to 5 minutes.
7.Transfer to a tray lined with paper towels to drain. Serve
hot garnished with lemon wedges.
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