Lamb Chops Recipe

Prep the fish

Pat the fish fillets dry with paper towels and cut into 3–4 equal-sized pieces if large. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper; set aside for 5 minutes.

Make the batter

In a medium bowl whisk together 3 tablespoons flour, 2 tablespoons cornstarch, 1 teaspoon baking powder and half of the homemade spice mix (see next section). Crack in 1 egg and whisk. Gradually add 120 ml cold water while whisking to make a smooth, thick batter that coats the back of a spoon. If batter seems too thick, add up to 1–2 tablespoons more water; if too thin, whisk in an extra teaspoon of flour.

Heat the oil

Pour about 3/4 inch (≈2 cm) of vegetable oil into a large heavy skillet or shallow pan (about 500 ml used depending on pan). Heat over medium-high until the oil reaches 180°C (350°F) or a small drop of batter sizzles and rises immediately.

Dust and coat the fish

Lightly toss the seasoned fish pieces in 1–2 tablespoons of flour mixed with a pinch of the spice mix — this helps the batter adhere. Holding each piece by one end, dip into the batter to fully coat, then carefully lower into the hot oil.

Fry

Fry fish in batches, careful not to overcrowd, for 3–4 minutes per side depending on thickness, turning once, until batter is golden brown and fish flakes easily with a fork (internal temp ~63°C/145°F). Adjust heat as needed to keep oil at a steady temperature.

Drain

Transfer fried fillets to a wire rack set over a baking sheet or paper towel-lined plate. Sprinkle lightly with the finishing 1/4 tsp salt while hot.

Combine 1 tsp ground coriander, 1/2 tsp ground cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp turmeric, 1/4 tsp cayenne and 1/2 tsp amchur or lemon zest in a small bowl. Mix thoroughly. Use half of this mix when making the batter and reserve the remainder for dusting the fish before frying and for finishing.

Place 1 cup packed mint leaves, 1/2 cup packed cilantro leaves, 1 green chili (seeded if desired), 2 tablespoons lime juice, 2 tablespoons yogurt, 1/2 tsp sugar and 1/2 tsp salt into a blender or food processor. Pulse to combine, scraping down the sides, then blend until smooth. If chutney is too thick, add 1–2 tablespoons water to reach a spoonable consistency. Taste and adjust salt, sugar or lime as needed.

Transfer chutney to a bowl and refrigerate until ready to serve. The yogurt mellows the chutney; omit for a dairy-free version and increase water by 1–2 tablespoons.

Arrange fried fish on a platter. Sprinkle the reserved spice mix lightly over the hot fillets and scatter chopped cilantro if using. Serve immediately with mint chutney and lemon wedges on the side.

Leftovers: Store cooled fish in an airtight container in the refrigerator up to 2 days; re-crisp in a 200°C (400°F) oven for 6–8 minutes.