Wash and dry fish. Marinate the fish with all the ingredients mentioned above. Leave for ½ hour.

Mix everything for the batter. Use the whisker to combine everything together.

Pour as much chilled water as required to make a thick paste with dropping consistency.

Please don’t make it runny neither too thick. It should be thick enough to stay on the pieces.

Heat oil in a wok. Dip marinated fish fillets one by one in the batter and then roll it very gently in to the flour. Play with your piece with soft hands for 10 to 15 seconds till they are all covered with the flour properly. Dust the excess flour and deep fry till u get the good golden color and crisp.

Garnish with spring onion and serve with chips and tartar sauce.

Combine everything in the bowl and refrigerate it. Serve chilled.

Note: you can use coriander if you don’t have parsley.

Your meat has to be tender yet crispy from outside. To achieve that follow the directions given below.

Do not put your pieces in neither burning hot oil or in cold oil. Otherwise you will end up with either under cooked meat or the coating will get too hard.

The oil should be good hot but not extremely hot. After placing your pieces in the wok cover them up with a lid so the steam cooks the fish from inside too yet you get the perfect crisp.

Do not turn their sides again and again let one side cook first. When the coating is set then you should turn the pieces to the other side.

Cook the pieces from low to medium heat never on high flame.

When the fillets get beautiful light brown color they are done. Do not overcook them because the coating will get hard.

You can find Homemade Chilli sauce recipe here