Masala Finger Fish

Ingredients

• 10¾ kg boneless fish fillets · cut into fingers
• 21½ tsp red chili powder
• 10¾ tbsp black pepper powder
• Salt to taste
• 21½ tsp cumin powder
• 10¾ tbsp coriander powder
• 21½ tsp ajwain · carom seeds
• 21½ tsp garlic powder
• A pinch of yellow food color
• Juice of 4 lemons
• 21½ tbsp white vinegar
• 21½ tbsp cornflour
• 21½ cup gram flour · besan
• 21½ tbsp white sesame seeds · til
• 43 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.