Serves: 4
Total Calories: 672

1 1/2 to 2 pounds any small firm fish, such as trout, cut on both sides of the center bone, bone discarded, and cut into 3-inch pieces
1 teaspoon salt, or to taste
1/3 cup rice flour
2 teaspoons cayenne pepper, or to taste
1/8 teaspoon ground turmeric
1/8 teaspoon ground asafoetida
1 cup coconut oil or peanut oil for deep-frying
1 tablespoon fresh lemon juice
1 lemon, cut into 4 to 6 wedges

1. Place the fish pieces on a large platter, skin side down. Sprinkle with the salt and marinate about 30 minutes in the refrigerator.

2. In a flat dish, mix together the rice flour, cayenne pepper, turmeric, and asafoetida. With a paper towel, dry each piece of fish, then dredge' it in the rice flour mixture.

3. Heat the oil in a large nonstick skillet over medium-high heat until it reaches 325°F to 350°F on a frying thermometer or until a small piece of fish dropped into the hot oil takes 15 to 20 seconds before it rises to the top.

4. Standing far from the wok (to avoid splattering), add the fish, one piece at a time, adding as many as the wok will hold at one time without crowding, and fry, turning the pieces around with a slotted spatula, until they are crispy and golden, 3 to 5 minutes per batch.

5. Transfer to a tray lined with paper towels to drain, then transfer to a serving platter. Sprinkle the lemon juice on top, garnish with lemon wedges, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 672
Calories from Fat: 547

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