Amritsari Macchi (Spiced Fried Fish)

• 700 g White fish fillet, skinless
• 2 medium Lemon, juicy
• 25 g Ginger root, firm
• 4 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 ½ tsp Hot paprika
• 1 tsp Ground turmeric
• 2 tsp Fine sea salt
• 120 g Chickpea flour
• 30 g Rice flour
• 180 ml Vegetable oil
• 1 medium Red onion

1. Cut the white fish fillet into bite-size pieces. Finely grate the ginger root and crush the garlic. Zest 1 lemon and squeeze both lemons, reserving a few wedges for serving.
2. In a mixing bowl, combine the lemon juice and zest with the ginger, garlic, ground cumin, ground coriander, hot paprika, ground turmeric and 1 tsp of the fine sea salt. Add the fish and turn to coat well. Leave to marinate for 10 minutes while you prepare the coating.
3. In a second bowl, mix the chickpea flour, rice flour and the remaining 1 tsp fine sea salt. Add 90 ml water and whisk to a thick, clinging batter; it should coat the back of a spoon. If needed, add a splash more water a teaspoon at a time.
4. Heat the vegetable oil in a large frying pan over medium-high heat until shimmering. Dip each piece of fish into the batter, letting the excess drip back into the bowl, then lay it into the hot oil. Fry in batches so the pan is not crowded.
5. Cook the fish for 2 to 3 minutes per side, turning with tongs, until deep golden and crisp and the fish flakes easily. Transfer to a plate and repeat with the remaining pieces, adjusting the heat so the oil stays hot but not smoking. Rest for 2 minutes before serving so the crust sets.
6. Thinly slice the red onion. Serve the fish hot with the sliced onion and reserved lemon wedges for squeezing over.

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