Masala Finger Fish

Ingredients

• 11¾ kg boneless fish fillets · cut into fingers
• 23½ tsp red chili powder
• 11¾ tbsp black pepper powder
• Salt to taste
• 23½ tsp cumin powder
• 11¾ tbsp coriander powder
• 23½ tsp ajwain · carom seeds
• 23½ tsp garlic powder
• A pinch of yellow food color
• Juice of 4 lemons
• 23½ tbsp white vinegar
• 23½ tbsp cornflour
• 23½ cup gram flour · besan
• 23½ tbsp white sesame seeds · til
• 47 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.