500 g firm white fish fillets
tablespoons plain flour
tablespoons chick pea flour
teaspoon garam masala
1/2 teaspoon ground turmeric
egg, well beaten
1/2 teaspoons salt
Oil for frying
Wash and pat dry the fish fillets with
paper towels. Mix the flour, salt, pea flour, garam masala and turmeric.
Heat a wok with oil until smoking hot. Dip the fish fillets into the
beaten egg and lightly coate with the flour mixture. Fry quickly until
golden brown on both sides. Remove, drain on absorbent paper and serve
while hot with steamed white rice.