Ingredients
White Fish Fillets – 300 gms, skinless, boneless, Eggs – 2, Fennel Seeds – 1 tsp, Cumin Seeds – 1 tsp, Mustard Seeds – 1 tsp, Nigella Seeds – 1 tsp, Fenugreek Seeds (Methi) – 1/2 tsp, Maida – 1 1/2 tblsp, Besan Flour – 1/2 tblsp, Red Chilli Powder – 1 tsp, Garlic – 3 cloves, crushed, Ginger – 1 inch piece, grated, Oil as required, Breadcrumbs – 1 to 2 cups, Coriander Leaves – handful, chopped, Salt as per taste
Method
– Combine the cumin seeds, fennel seeds, mustard seeds, nigella seeds and methi in a mixer jar. Grind them together and transfer to a bowl.Add the maida, besan, red chilli powder, garlic, coriander leaves, ginger and enough salt. Beat the eggs in a bowl and add to the flour. Gently whisk until combined.Chop the fish fillets into small bite-sized pieces or strips. Heat oil in a deep frying pan. Dip the fish fillets into the batter and remove. Allow any excess to drip off and dredge it in the breadcrumbs, coating it fully. Gently slide them into the hot oil and fry until cooked through or crisp and golden brown.