Amritsari

• One 1-inch piece fresh ginger, peeled
• 2 garlic cloves, peeled
• 1 small hot fresh chile, stemmed and seeded, or about 1 teaspoon hot red pepper flakes
• Salt and pepper
• 3 tablespoons fresh lemon or lime juice
• About 1 1/2 pounds white fish fillets, like red snapper or black sea bass, skinned, boned, and cut into 2-inch cubes or 4-inch strips about 1 inch wide (almost like fish fingers)
• 3/4 cup flour
• 1 teaspoon pure chile powder, like Ancho or New Mexico, or 1/2 teaspoon cayenne
• 1 egg, beaten
• Corn, grapeseed, or other neutral oil for deep frying
• 1 lemon, cut into wedges, for serving

1. Mince together the ginger, garlic and chile (you can do this in a small food processor if you prefer).
2. Combine the mixture in a bowl with a healthy pinch of salt and pepper, the lemon or lime juice, and the fish.
3. Refrigerate for at least 20 minutes and up to an hour.
4. Meanwhile, heat at least 2 inches of oil in a 6-quart saucepan to about 350F.
5. (A drop of the batter will sizzle energetically but not violently when the oil reaches this temperature.)
6. Combine the flour, chile powder, and egg in a large bowl.
7. Add enough water to make a thick batter, about 1/2 cup.
8. Dip each piece of fish in the batter and gently slide into the oil; do not overcrowdyoull probably manage 3 or 4 pieces at once.
9. Fry, turning occasionally, until the fish is crisp and golden brown on all sides, about 7 minutes.
10. Drain on paper towels and serve immediately with lemon wedges.

ginger, garlic, fresh chile, salt, lemon, white fish, flour, chile powder, egg, lemon

Taken from www.epicurious.com/recipes/food/views/amritsari-385675 (may not work)