Combine the lemon juice and grated ginger for the marinade. Pour over fish and set aside for 15 minutes.
Remove fish from marinade and pat dry.
Combine the rest of the ingredients for the batter and mix well. It should be a thick consistency.
Dip the fish into the batter and fry in the heated oil until brown.Serve hot with nan bread, roti
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Modern middle Eastern cuisine.
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