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Measurements
      Title: SPICY GARLIC FISH FRY
 Categories: Indian, Seafood
      Yield: 4 Servings
 
  1 1/2 lb White fish fillets (sole,
           -whiting, cod, monkfish)
           Salt to taste
      1 ts Ground cumin
           Vegetable oil for
           -deep-frying
    1/2 ts Ground coriander
      3    Garlic cloves, crushed
      1 ts Ground anise seeds
    1/2 ts Chile powder
      1 tb Lemon juice
           Lettuce leaves
           Sliced radishes
 
  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.
  
  From: Steve Herrick Source: [The Book of Curries and Indian Foods by
  Linda Fraser ISBN 0-89586-820-2]


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