Masala Finger Fish

Ingredients

• 11⅛ kg boneless fish fillets · cut into fingers
• 22¼ tsp red chili powder
• 11⅛ tbsp black pepper powder
• Salt to taste
• 22¼ tsp cumin powder
• 11⅛ tbsp coriander powder
• 22¼ tsp ajwain · carom seeds
• 22¼ tsp garlic powder
• A pinch of yellow food color
• Juice of 4 lemons
• 22¼ tbsp white vinegar
• 22¼ tbsp cornflour
• 22¼ cup gram flour · besan
• 22¼ tbsp white sesame seeds · til
• 44½ 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.