Crunchy Curry Fish

• 1 12-2 lbs skinless white fish fillets (such as cod,catfish,or perch)
• 1 tablespoon vinegar
• salt
• 12 teaspoon ground black pepper
• 1 teaspoon ground turmeric
• 2 teaspoons curry powder
• 14 teaspoon cayenne pepper
• vegetable oil, as needed (for frying)
• 2 cups flour
• 12 cup chopper fresh cilantro leaves (to garnish)
• 4 lime wedges (to garnish)

1. Heat over to 200 degrees.Place an ovenproof platter in it.
2. Toss fish with vinegar.Combine salt,pepper,tumeric,curry powder,and cayenne pepper in a small bowl,then rub mixture onto both sides of each fillet.
3. Pour at least 1/8 inch oil into a large nonstick skillet;turn heat to medium-high.
4. Combine flour with enough warm water to make a batter about as thick as yogurt.
5. Test oil to see if its hot enough (a pinch of flour will sizzle in it) turn heat to high.
6. Dunk fillets into batter one at a time,letting excess batter run off,then place fish in pan (don't overcrowd it).
7. Fry fish,rotating as necessary so fillets brown easily.
8. Remove fish when golden and crisp on each side (5 to 8 minutes) keep warm on platter in oven while you cook remaining fillets.
9. sprinkle cilantro over fish,serve with lime wedges.

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

Taken from www.food.com/recipe/crunchy-curry-fish-242477 (may not work)