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South Indian Style Fried Fish

Serves 4

pounds firm fish fillet, such as sole, halibut or pomfret, cut into 3-inch pieces
Salt to taste
tablespoon fresh lemon juice
cup rice flour
teaspoons cayenne pepper
teaspoon ground fennel
teaspoon cayenne pepper
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 fl our, cayenne pepper and fennel powder in a fl at 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 fi sh 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.


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