This hearty, crispy entrée from northern India tastes best with thinly sliced onion rings. In Bombay, this dish is so popular that it is offered for sale at countless street stalls. Especially in the evening, people are often seen standing in bunches around the simple handcarts.
Preparation time: 10 min and 20 min for marinating, cooking time: 10 min
Mix ginger-garlic paste, juice of one lemon and salt and marinate the fish in it for 20 min.
In a baking bowl, prepare egg, ajwain, chickpea flour and chili seasoning with water to a thick paste. Lift the fish out of the marinade and roll each fillet in the batter so that the fillets are well coated all around.
Heat the oil in a large frying pan with a thick bottom and fry the fish fillets in it until crispy.
Serve hot garnished with lemon wedges.
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