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Spicy Indian Fried Fish

Generally the best oil for frying -- and naturally the most expensive -- is grapeseed. It has a neutral flavor and lovely, light aroma. It's becoming more widely available and the price is coming down rapidly.
Yield: 4
Cook Time: 40 minutes
Ingredients
  • 1 inch-long piece fresh ginger, peeled
  • 2 garlic cloves, peeled
  • 1 hot fresh chili, stemmed and seeded, or about 1 teaspoon crushed red chili flakes
  • Salt and pepper
  • 3 tablespoons fresh lemon or lime juice
  • 1 1/2 pounds white fish fillets, like red snapper or black sea bass, skinned and cut into 2-inch cubes or 4-inch strips about 1 inch wide
  • Corn or grapeseed oil for deep frying
  • 3/4 cup flour
  • 1/2 teaspoon cayenne powder
  • 1 egg, beaten
  • 1 lemon, cut into wedges
Directions
Mince together ginger, garlic and chili (or chop in a small food processor). Combine in a bowl with a healthy pinch of salt and pepper, juice and fish. Refrigerate for at least 20 minutes and up to an hour.

Meanwhile heat at least 2 inches of oil in a 6-quart saucepan to about 350 degrees. (A drop of batter will sizzle energetically but not violently when oil reaches this temperature.) Combine flour, cayenne and egg in large bowl. Add enough water to make a thick batter, 1/2 cup or more.

Dip each piece of fish in batter and gently slide into oil. Do not overcrowd; cook 3 or 4 pieces at once. Fry, turning occasionally, until the fish is crisp and golden brown on all sides, about 7 minutes. Drain on paper towels. Serve immediately, with lemon wedges. Repeat with remaining fish.
Serve With:

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