Masala Finger Fish

Ingredients

• 8¾ kg boneless fish fillets · cut into fingers
• 17½ tsp red chili powder
• 8¾ tbsp black pepper powder
• Salt to taste
• 17½ tsp cumin powder
• 8¾ tbsp coriander powder
• 17½ tsp ajwain · carom seeds
• 17½ tsp garlic powder
• A pinch of yellow food color
• Juice of 4 lemons
• 17½ tbsp white vinegar
• 17½ tbsp cornflour
• 17½ cup gram flour · besan
• 17½ tbsp white sesame seeds · til
• 35 tbsp water · adjust for coating consistency

Instructions

1. In a mixing bowl, combine all dry spices, lemon juice, vinegar, and water to form a smooth paste.
2. Add the gram flour, cornflour, and sesame seeds. Mix well.
3. Coat the fish pieces evenly in this batter.
4. Marinate for at least 2 hours in the refrigerator for deeper flavor.
5. Heat oil in a deep pan and fry the fish until golden and crunchy.
6. Serve hot with mint chutney, tartar sauce, or lemon wedges.
7. Crispy Masala Finger Fish made with boneless fillets, bold desi spices, lemony heat, and a crunchy sesame coating.
8. Perfect as a Ramadan iftar snack, tea-time appetizer, or party starter.
9. Best served hot with mint chutney or tartar Sauce.