oil in a wok to deep fry
1 tsp chaat masala
Marinate the fish with lime juice and salt and keep aside for 20 minutes.
Mix all the batter ingredients in a bowl until it's a smooth, runny liquid. with the sparkling water.
Wipe the fish with kitchen paper or towel to remove excess moisture.
Marinate the fish in the batter for further ten minutes.
Heat oil in the wok and fry the fillets over medium heat until crisp.
Remove, place on kitchen towel and sprinkle with chaat masala powder.
To make the salad mix all the salad ingredients together.
Mix the dressing ingredients together, and toss the salad in the dressing.
Serve the crisp fried fish on the salad.
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James Martin presents a compilation of favourite Saturday Kitchen moments.