Ø 225 gms lemon sole
Ø 2 tblsp besan
Ø 2 tblsp plain flour
Ø 1 tsp warm water
Ø Sufficient quantity of oil or fat for frying
Ø 2 tsps salt
Ø 1 ½ tsps garam masala
Ø 1 bunch of fresh coriander leaves, broken-up, or parsley
Ø 1 big spoonful of vinegar
Ø ½ tsp chilli pwd
Remove all the bone-bits whatever from the fillets, cut them into halves. After washing them thoroughly, place them on a large plate and sprinkle on them 1 tsp salt, 1 ½ tsp garam masala and vinegar. Mix the besan and the plain flour together and make into a thick batter by gradually adding water. Put the rest of the salt and garam masala, the herbs and chilli powder, beat for several mts. Put the oil or fat in a deep frying pan. When it starts to emit smoke, put in two or three pieces of the fillets of fish at a time, which have already been well-coated with the thick layer of batter. Fry it quickly to prevent fish becoming saturated with the fat. When it is fried golden brown on both sides, drain the pieces of fillets and place them on a large, shallow dish for serving. Serve it hot with lemon pickle and curried potatoes or tomatoes.
