Brixton Market Recipes

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Masala Fish ~ two servings

• 675g (1 & 1/2lb) white fish fillets (cod, monkfish or haddock)
• 4 tbsp vinegar
• 1 tsp chilli powder
• 50g/2oz freshginger, chopped
• 2 tbsp lemon juice
• 100g/4oz chickpea flour
• oil for deep fat frying
• lemon wedges to garnish
• freshly chopped parsley or coriander (cilantro)

Instructions

Cut fillets into ~ 2.5cm/1inch strips to 7.5cm/3inch long. Place in bowl with vinegar, mix well, and leave for 30 minutes. Pour off the vinegar into a liquidiser. Add chilli powder, ginger, garlic and lemon juice to the vinegar, mix until smooth. Pour the pureed mixture over the fish. Leave to marinate for 4 hours.

When marinated, heat the oil to 180C/350F. Put the fish on a plate and mix the chicken-pea flour into the marinade. Whisk well and add a little water if necessary to make a thick batter. Dip fish pieces into the batter, deep fry until golden brown.

To serve - drain the fish on kitchen paper, place on warm serving dish. Garnish with lemon wedges and herbs.