Crispy And Crunchy Fried Fish With Tarter Sauce

FOR CRISPY AND CRUNCHY FRIED FISH:
1 kg boneless fish fillets (rahu preferable)
1 tsp salt
1 tsp black pepper
7 fresh red chillies
¼ cup vineagar
250 g yogurt
pinch of kalonji
½ tsp salt
1 tbsp worctershire sauce
Corn flour for coating
½ cup bread crumbs
3 medium bread slices (chopperized)
1 cup cornflakes (cornflakes)
50 g sesame seeds

FOR TARTER SAUCE:
½ cup yogurt (beaten)
½ cup mayo
3 tbsp pickled onions (chopped)
3 tbsp pickled cucumber (chopped)
½ tsp black pepper
½ tsp salt
1 tbsp lemon juice

METHOD:

FOR CRISPY AND CRUNCHY FRIED FISH:

Wash 1 kg boneless fish fillets. Then keep it in strainer and let it dry completely.

Marinate 1 tsp salt and 1 black pepper and leave it for at least ½ hour.

Soak 7 fresh red chilies (thin and very long ones) in ¼ cup vinegar so that it gets soft and then blend it. Then mix 250 g yogurt (beaten), pinch of kalonji, ½ tsp salt and 1 tbsp Worcestershire sauce.

Corn flour for coating

Mix ½ cup bread crumbs, 3 medium bread slices (choppered), 1 cup cornflakes (cornflakes) and 50 g sesame seeds.

Now first dip fish fillets in corn flour, then in yogurt mixture, then in bread crumbs mixture and deep fry it in medium hot oil over medium flame till golden and crisp.

Serve with fries and tartar sauce.

FOR TARTER SAUCE:
Mix ½ cup yogurt (beaten), ½ cup mayo, 3 tbsp pickled onions (chopped), 3 tbsp pickled cucumber (chopped), ½ tsp black pepper, ½ tsp salt and 1 tbsp lemon juice.