Tareko Macha

Ingredients

Fish fillets

500 grams (preferably tilapia or trout)

Fresh coriander leaves

1/4 cup, chopped (for garnish)

Oil

for deep frying (about 2 cups)

Cornstarch

1/2 cup

All-purpose flour

1/2 cup

Lemon juice

2 tablespoons

Salt

1 teaspoon (or to taste)

Coriander powder

1 teaspoon

Cumin powder

1 teaspoon

Red chili powder

1 teaspoon (adjust for spice preference)

Turmeric powder

1/2 teaspoon

Ginger

1 tablespoon, grated

Instructions

1. In a mixing bowl, combine the grated ginger, lemon juice, turmeric powder, red chili powder, cumin powder, coriander powder, and salt to create a flavorful marinade.
2. Add the fish fillets to the marinade, ensuring they are well coated. Cover and let marinate for about 15 minutes to allow the flavors to penetrate the fish.
3. In another bowl, mix the all-purpose flour and cornstarch together. This combination will provide a light and crispy coating for the fish.
4. Heat oil in a deep pan over medium-high heat. To test if the oil is ready, drop a small amount of the flour mixture into the oil; it should sizzle and rise to the top.
5. Once the oil is hot, take each marinated fish fillet and coat it generously with the flour-cornstarch mixture, shaking off any excess.
6. Carefully place the coated fish fillets into the hot oil, frying them in batches to avoid overcrowding. Fry until they turn golden brown and crispy, about 4-5 minutes per side.
7. Remove the fried fish fillets from the oil and drain on a paper towel to absorb excess oil.
8. Garnish the crispy fish with freshly chopped coriander leaves before serving.
9. Serve hot as an appetizer with a side of spicy dipping sauce or as a main course with steamed rice.