[Contribution Kitchen] Fish Fritters by Nab

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1 kg boneless fish pieces

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1 kg boneless fish pieces

2 tsp ginger-garlic paste

1 tsp red chili powder/ red pepper flakes/ cayenne pepper powder

Salt to taste

2 tbs all-purpose flour

1 tbs cornflour

a pinch or two of baking soda

Wash and clean the fresh boneless fish, only boneless. The reason is that when you pop these yummy, melt-in-the-mouth fritters, the bones should be the last thing you should think of.

In a bowl, mix ginger-garlic paste, tsp of red chili powder/ red pepper flakes/ cayenne pepper powder, and salt [according to taste] or swad anusar as we say in Hindi

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In a bowl, mix ginger-garlic paste, tsp of red chili powder/ red pepper flakes/ cayenne pepper powder, and salt [according to taste] or swad anusar as we say in Hindi. Mix well. You can spice it up depending on what kind of chili hotness you prefer. Keep the marinated fish covered in the fridge for at least 2-3 hours. And when you want to fry them, take them out 15 minutes before.

In a bowl, take all-purpose flour, cornflour, add a pinch or two of baking soda [crisps up the fritters] and mix well. Dip the marinated fish in the dry batter, make sure that it's coated evenly from all sides. Deep fry on medium flame till they turn golden.

Serve hot with ketchup, green chutney or if you like them like me then plain.

I'm legit mouth watering right now. Enjoy!

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