Ingredients:

• 400 g – sole fish
• 10 g – ginger-garlic paste
• 10 ml – Vinegar
• 3 g – yellow chilli powder
• 3 g – chilli powder
• 1 g – potli masala
• Juice of 1 Lemon
• 5 g – Corn flour
• 1 – Egg white
• 10 g – besan
• salt to taste
• 3 g – ajwain

Method:

1. Clean the fish and cut fillet into 40 gm pieces.
2. Make batter by mixing all ingredients and add fish pieces. Spread batter uniformly on fish pieces.
3. Marinate and keep aside for about half hour.
4. Heat oil in a kadai and deep fry fish over medium heat until crispy.
5. Serve hot with lachha onion and mint chutney.

Recipe courtesy of Chandan Bandyopadhyay