Inspired by a visit to a Kolkata restaurant in NYC, this recipe features marinated white fish fillets fried to perfection, served with a twist of chaat masala and a delicious Achari mayo dip.
1: Marinate the fish fillets with ½ lemon or 3–4 tbsp vinegar to remove any fishy smell. Let sit for 10–15 minutes, then wash, pat dry with a paper towel, and set aside.
2: Blend all chutney ingredients into a smooth paste. Coat the fish with the chutney and cornstarch.
3: In a bowl, mix together all the dry batter ingredients. Gradually whisk in cold sparkling water until smooth.
4: Heat oil to 350–375°F (175–190°C). Dip each marinated fillet into the wet batter and carefully lower into the hot oil. Fry for 5–7 minutes, until golden and crisp.
5: Drain on paper towels. Serve hot with Achari mayo dip, potato wedges, and a sprinkle of chaat masala on top.
