Mark Bittman'S Crunchy Curried Fish

• 1 1/2 - 2 lbs skinless white fish fillets (like cod, catfish or perch)
• 1 tablespoon vinegar
• salt
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon ground turmeric
• 2 teaspoons curry powder
• 1/4 teaspoon cayenne pepper (optional)
• peanut oil or vegetable oil (for frying)
• 2 cups flour
• 1/2 cup chopped fresh cilantro leaves (or 4 pieces for garnish)
• 4 lime wedges (to garnish)

1. Heat oven to 200u0b0F.
2. Place oven proof platter in it.
3. Toss fish with vinegar.
4. Combine salt, pepper, turmeric, curry powder and cayenne pepper in small bowl, then rub mixture onto both sides of each fillet.
5. Pour at least 1/8" oil inot large nonstick skillet.
6. Turn heat to medium high.
7. Combine flour with enough warm waterto make a batter about as thick as yogurt.
8. Test oil to see if it's hot enough (a piece of flour will sizzle in it).
9. Turn heat to high.
10. Dunk fillets into batter one at a time, letting excess batter run off, then place fish in pan.
11. Do not overcrowd.
12. Fry fish, rotating as necessary so filets brown evenly.
13. Remove fish when golden and crisp on each side for 5 to 15 minutes.
14. Keep warm on platter in oven while you cook remaining fillets.
15. Sprinkle cilantro over fish.
16. Serve with lime wedges.

white fish, vinegar, salt, fresh ground black pepper, ground turmeric, curry powder, cayenne pepper, peanut oil, flour, fresh cilantro, lime wedges

Taken from www.food.com/recipe/mark-bittmans-crunchy-curried-fish-164427 (may not work)