South Indian Style Fried Fish

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

Method: 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.