Cilantro & Chili Fish

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Ingredients:

• 1-3/4 lb white fish fillets, such as monkfish or sole.
• 1 tablespoon plus 1 teaspoon lemon juice
• salt and pepper to taste
• 3 ounces cilantro fresh coriander leaves
• 4 green chilies, seeded, chopped
• 3 garlic cloves, crushed
• 1 to 2 tablespoon water
• 1 cup plain yogurt
• Vegetable oil for deep frying
• Lemon wedges and cilantro (fresh coriander) leaves, to garnish

Trim any skin and bones from fish, cut flesh into 1x3-inch strips.

Spread fish strips in a shallow non-metal dish and sprinkle with lemon juice, salt and pepper. Set aside. Put cilantro, chili, garlic and water in a blender or food processor fitted with the metal blade and process until smooth, frequently scraping down mixture. Squeeze out excess liquid from paste, place in a shallow dish and stir in yogurt.

Heat oil in a deep-fryer to 350°F (175°C) or until a 1-inch bread cube browns in 65 seconds. Drain fish and pat dry with paper towels. Dip the strips in yogurt mixture, coating them all over and fry a few at a time 2 to 3 minutes, until golden brown. Drain on paper towels, then serve at once, garnished with lemon wedges and cilantro leaves.

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