Preparation / Directions:
Put the lemon juice, onion, garlic, ginger, green chillies, coriander
leaves at 1tsp salt into a food processor and blend until smooth.
Wash the fish gently and pat dry with absorbent paper. If you are using
frozen fish, defrost thoroughly and then dry as for fresh fish.
Cut the fish into about 1 1/2" pieces. Put a light coating of the spice
paste on all sides of each piece of fish, cover the container and leave to
marinate in a cool place for one hour or overnight in the fridge. Bring
to room temperature before cooking.
Mix the flour with the salt and chilli powder. Dust each piece of fish
lightly with this, then dip in the beaten egg. Shallow fry a single layer
over a medium heat until brown on both sides (2-3 minutes on each side).
Drain on absorbent paper. Alternatively, deep fry the fish until golden
brown and drain on absorbent paper. Serve immediately.
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