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4cm piece ginger (20g), finely grated
1 garlic clove, crushed
2 tsp sunflower oil, plus extra to deep-fry
800g skinless flathead fillets, pin-boned
Pinch of chaat masala (from Indian grocers and Herbie’s Spices) and lemon wedges, to serve
Green chutney
1/2 bunch each mint and coriander leaves
2 long green chillies, chopped
1 red onion, chopped
1/2 tsp caster sugar
1/4 tsp ground cumin
Juice of 1 lime
Chickpea batter
2/3 cup (100g) chickpea flour (besan)
1/4 cup (35g) cornflour
3 tsp ground turmeric
200ml sparkling water, chilled
-Combine ginger, garlic and oil in a bowl, then rub all over the fish to coat. Cover and chill for 15 minutes to marinate.
-For the green chutney, place all the ingredients in a small food processor and pulse until finely chopped.
-For the chickpea batter, combine the chickpea flour, cornflour and turmeric in a bowl. Season, then whisk in sparkling water until smooth (batter should be the consistency of thin cream).
-Half- fill a deep-fryer or large pan with sunflower oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough).
-Coat fish in the batter, then carefully add to the hot oil. Fry, turning halfway, for 2-3 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towel.
-Sprinkle fish with chaat masala and serve immediately with lemon and chutney.
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