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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