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Ingredientes
- 700 gm Haddock fillets, cut into 7.5cm pcs Half a lemon, juice of
- 1 1/2 tsp Salt
- 125 gm Besan, (gram or possibly chickpea flour), sieved
- 40 gm Cornflour
- 1/2 tsp Aniseed
- 1/2 tsp Chilli pwdr, up to 1
- 1/2 tsp Grnd turmeric
- 2 tsp Ginger puree
- 150 ml Water
- 1 lrg Egg, beaten Oil for deep frying
Direcciones
- Put the fish in a large plate and sprinkle half the salt and the lemon juice over them. Set aside for 15 min.
- In a mixing bowl, mix the besan with the remaining salt, cornflour, aniseed, chilli pwdr and turmeric.
- Add in the ginger and gradually add in the water, stirring till you have a thick paste. Stir in the egg and mix till all the ingredients are blended well together.
- In a wok or possibly other suitable pan heat the oil over a high heat. When the oil reaches smoking point, reduce the heat slightly.
- Dip each piece of fish in the spiced batter and fry in the warm oil.
- Take care not to overcrowd the pan as this will lower the temperature and the batter won't turn crispy. Fry each batch for 3-4 min or possibly till crisp and golden. Drain on absorbent paper.
- Serve as a starter with a salad or possibly a side dish with boiled rice and dhal maharani.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 4 servings | |
| Calories 177 | |
| Calories from Fat 32 | 18% |
| Total Fat 3.76g | 5% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 915mg | 38% |
| Potassium 320mg | 9% |
| Total Carbs 26.05g | 7% |
| Dietary Fiber 4.4g | 15% |
| Sugars 3.57g | 2% |
| Protein 9.54g | 15% |
