- 1 1/2 lb White fish fillets (sole, whiting, cod, monkfish)
-Salt to taste
-1 tsp Ground cumin
-Vegetable oil for-deep frying
-1/2 ts Ground coriander
-3 Garlic cloves, crushed
-1 t Ground anise seeds
-1/2 ts Chile powder
-1 tb Lemon juice
-Lettuce leaves
-Sliced radishes
Method
- Remove any skin and bones from fish, rinse and pat dry with paper towels. Cut into large chunks.
- Mix together cumin, coriander, ground anise, chile powder, garlic, lemon juice and salt, blending to a smooth paste. Spread over fish, cover and refrigerate 1 hour.
- Half-fill a deep pan or deep-fryer with oil and heat to 350 F. (175C) or until a 1-inch bread cube browns in 50 seconds. Cook fish, a few pieces at a time, 2 to 3 minutes, until golden brown. Drain on paper towels.
- Serve hot, garnished with lettuce and radish slices.
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