Ingredients:
- 4 Pomfret Fish (with head removed)
- ½ cup Vinegar (Sirka)
- ½ tsp. Red Chili Powder (Pisi Lal Mirch)
- 2 Lemons (Nimbu)
- Salt (to taste)
- Garlic Paste (Pisa Lehsan)
- 2 cups of Cooking Oil
Preparation:
- Wash fish well inside and out with salt and garlic water.
- Squeeze 1 lemon in a bowl, add vinegar and red chilli powder.
- Cut the other lemon in half. Spread lemon and vinegar mixture over entire fish using the half lemon.
- Set fish aside for one hour. Heat cooking oil in a deep frying pan or karhai and deep fry fish until well done.
- Place fried fish on paper towel to absorb extra oil.
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