Mark Bittman's Crunchy Curried Fish

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2-2 lbs skinless fish fillets (like cod, catfish or perch)
• 1 tablespoon vinegar
• salt
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon ground turmeric
• 2 teaspoons curry powder
• 1/4 teaspoon cayenne pepper (optional)
• peanut oil or vegetable oil (for frying)
• 2 cups flour
• 1/2 cup chopped fresh cilantro leaves (or 4 pieces for garnish)
• 4 lime wedges (to garnish)

Recipe

• 1 heat oven to 200°f.
• 2 place oven proof platter in it.
• 3 toss fish with vinegar.
• 4 combine salt, pepper, turmeric, curry powder and cayenne pepper in small bowl, then rub mixture onto both sides of each fillet.
• 5 pour at least 1/8" oil inot large nonstick skillet.
• 6 turn heat to medium high.
• 7 combine flour with enough warm waterto make a batter about as thick as yogurt.
• 8 test oil to see if it's hot enough (a piece of flour will sizzle in it).
• 9 turn heat to high.
• 10 dunk fillets into batter one at a time, letting excess batter run off, then place fish in pan.
• 11 do not overcrowd.
• 12 fry fish, rotating as necessary so filets brown evenly.
• 13 remove fish when golden and crisp on each side for 5 to 15 minutes.
• 14 keep warm on platter in oven while you cook remaining fillets.
• 15 sprinkle cilantro over fish.
• 16 serve with lime wedges.