Bhai Phota Special: Topshe Maach Bhaja (Fish Fry)

Ingredients:

Topshe fish  – ½ kg

Kalonji (Kalo jeera)  – one pinch

Ginger paste – 1 tsp

Pepper -  ¼ tsp

Green chilli paste – ½  tsp

Lemon juce

Posto – 1 tsp

Salt – to taste

Besan  (chick pea flour) – 10 tbsp

Oil –  for deep frying

Preparation:

Rub lemon juice and salt on the fish, keep aside for 5 min, then wash in running water and pat dry.

Marinating:

Mix ginger paste, ¼ tsp green chilli paste, and pepper powder and apply it on the fish, coating them nicely. Keep aside for 15 min.

The batter:

In a bowl take the besan and add the posto, kalo jeera, ¼ tsp green chilli paste and salt to taste. Add water and make a thick batter.

Frying:

Heat oil in a kadhai. Oil should not be too hot. Dip the fish in the batter and slowly add it to the oil and deep fry till golden in colour. Garnish with lemon juice and serve hot.