Crispy Southern Indian Fried Fish

SERVES 6

2 pounds firm fish fi llet, such as sole, halibut or pomfret
cut into 3-inch pieces
Salt, or to taste
1 tablespoon fresh lemon juice
1/3 cup rice flour
2 teaspoons cayenne pepper
1 teaspoon ground fennel
2 cups vegetable oil for deep-frying
4 to 6 lemon wedges

Place the fish pieces on a large platter. Sprinkle with the salt and lemon juice and marinate about 30 minutes in the refrigerator.
Mix together the rice flour, cayenne pepper and fennel powder in a flat pan.
With a paper towel, dry each piece of fish, and then dredge it in the rice flour mixture.

Heat the oil in a large nonstick skillet over medium-high heat until it reaches 350°F on a frying thermometer.
Deep fry the fish until golden brown and crispy. About 4 to 5 minutes. Transfer to a tray lined with paper towels to drain.

Serve hot garnished with lemon wedges.