Crisp-fried ladyfish are a specialty in India, and even though ladyfish themselves are part of the reason they’re so great and we don’t see them here, we can come pretty close to duplicating the dish; both batter and marinade are spicy, distinctive, and exciting. Plan on serving immediately.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Mince together the ginger, garlic and chile (you can do this in a small food processor if you prefer). Combine the mixture in a bowl with a healthy pinch of salt and pepper, the lemon or lime juice, and the fish. Refrigerate for at least 20 minutes and up to an hour.
Step 2
Meanwhile, heat at least 2 inches of oil in a 6-quart saucepan to about 350°F. (A drop of the batter will sizzle energetically but not violently when the oil reaches this temperature.) Combine the flour, chile powder, and egg in a large bowl. Add enough water to make a thick batter, about 1/2 cup.
Step 3
Dip each piece of fish in the batter and gently slide into the oil; do not overcrowd—you’ll probably manage 3 or 4 pieces at once. Fry, turning occasionally, until the fish is crisp and golden brown on all sides, about 7 minutes. Drain on paper towels and serve immediately with lemon wedges.
