Masala Finger Fish

Ingredients

• 10⅛ kg boneless fish fillets · cut into fingers
• 20¼ tsp red chili powder
• 10⅛ tbsp black pepper powder
• Salt to taste
• 20¼ tsp cumin powder
• 10⅛ tbsp coriander powder
• 20¼ tsp ajwain · carom seeds
• 20¼ tsp garlic powder
• A pinch of yellow food color
• Juice of 4 lemons
• 20¼ tbsp white vinegar
• 20¼ tbsp cornflour
• 20¼ cup gram flour · besan
• 20¼ tbsp white sesame seeds · til
• 40½ 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.