Talli Macchi (Fried Fish)…

Ingredients
500 g fish darne (preferably singhara or any round fish)
2 tsp salt
1 no lemon
50 g ginger paste
50 g garlic paste
1 ½ cup besan (gram flour)
½ cup corn flour
2 tsp ajwain (Bishop’s Weed)
1 tsp heeng (Asafoetida)
2 tsp turmeric
2 tsp red chilli powder
1 tsp kastoori methi (dry fenugreek leaves)
1 tsp jeera (cumin) powder
1 Tbsp mustard powder
1 no egg
½ cup water
2 nos green chilli, small
2 Tbsp fresh coriander
oil for frying
chaat masala to sprinkle

Method
1) Marinate fish with salt, lemon, ginger paste and garlic paste. Leave aside for 15 minutes.
2) Separately take besan and corn flour in paraat and add all spices and salt. Chaat masala is to be used only to sprinkle over fried fish.
3) Make well and break 1 egg; mix in gently and add a little water. Add chopped green chillies and freshly chopped coriander. Make thick marinade.
4) Heat oil in kadai and when medium hot, dip the shighara in marinade and deep fry in oil. Take out when half cooked and let it rest for 5 minutes. Finish all fish pieces in the same process.
5) Now heat oil again and fry again to get a crisper outside with light brown colour.
6) Take out on absorbent paper and sprinkle with chaat masala.