spicy dish from India, Tali Machee (tah-lee mar-shce) is sole fillers coated in batter and deep-fried until golden. Serve with a tossed green salad and Raita.
8 lemon sole fillets
1 teaspoon salt
1 teaspoon black pepper juice of
2 lemons sufficient vegetable oil for deep-frying
3 oz. besan or chick-pea flour
1 oz. rice flour
1 teaspoon turmeric
1 teaspoon hot chilli powder
8 tablespoons cold water
Using a sharp knife, cut each fillet in half. Rub the fish all over with the salt and pepper and place the fish pieces in a large, shallow bowl. Sprinkle over the lemon juice and set aside to marinate for 1 hour.
Meanwhile, prepare the batter. In a medium-sized bowl, using a fork, mix together the besan or chick-pea flour, rice flour, turmeric, chilli powder and water until the batter is smooth and is the consistency of single cream.
Remove the fish from the marinade and pat dry on kitchen paper towels. Dip each piece offish in the batter, coating on both sides. Set aside.
Fill a large deep-frying pan one-third full with vegetable oil and set the pan over moderately high heat. Heat the oil until it reaches 350°F on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 55 seconds. Reduce the heat to moderate. Lower the fish into the oil, a few at a time, and fry for 5 minutes or until they are golden brown. Drain on kitchen paper towels and keep hot while you fry the remaining pieces offish in the same way.
Transfer the fish to a warmed serving dish and serve at once.