Ingredients
2 fillets white fish cut
1 1/2 cup flour
1tsp salt
1 tsp pepper
1 tsp mustard seeds
20-25 curry leaves
1/2 pint of beer
Method
In a bowl mix together the flour, salt and pepper.
Coat the fish pieces with the flour mix and set aside.
Heat oil in a pan and add mustard seeds as well as curry leaves. Let this splutter and cool before adding it to the flour. Add beer and mix well.
In the end add a little bit beer and gently stir in.
Heat oil in a wok/fryer on medium high heat.
Coat the fish pieces with the batter and drop gently in the hot oil.
Fry for 3 & 1/2 to 4 mins and transfer to a bowl lined with paper to drain excess oil.
Serve with chips and mustard!
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Published by Pandoodle
Radhika Khandelwal is a Chef and Owner at Radish Hospitality Pvt Ltd who has steadily carved a formidable and firm foundation for herself in the zero-waste and biodiversity movements through her restaurant Fig & Maple in New Delhi, India. From the early days of her training as a Chef, Radhika has championed food security through encouraging biodiversity. Her kitchen is well-known for playing host to indigenous Indian ingredients like Black chakhao rice, bok phool from West Bengal, lotus stems, and a wide variety of seasonal greens that are used in her salads.
Passionate for a secure food future and for local, sustainable and seasonal cooking, Khandelwal ensures food is prepared with a zero-waste approach by focusing on root-to-shoot cooking. As an advocate of sustainability and a member of the Chefs’ Manifesto working to fulfil the objectives of SDG2 (Zero Hunger), Khandelwal launched a 45-day long campaign titled “Be a #ZeroWasteHero”. This campaign raised awareness of issues such as hunger, biodiversity, climate change, and food waste.
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Pandoodle 
Yummy!
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