Besan, turmeric, baking soda, salt & chili flakes
Finely chopped onion & garlic
Finely chopped cilantro (i dried cilantro sitting around but fresh is so much better)
Dry fillets using paper towel; add in cumin, salt & a squirt of lemon.
Add water till you get a thick pancake-like batter.
Fill 1/3 of a frying pan with oil, & heat on a medium-low heat. To check if the oil is ready, drop a bit of batter -- the fish is ready to fry when the batter floats a second later.
Coat the fish fillet in the chickpea batter and
gently lower it into the oil. Fry until lightly browned below; switch sides.
Remove onto paper towels. Repeat with the rest of the fillets.
If there's extra batter left, simply make regular pakoda by frying spoonfuls of batter.
These are great with tomato chutney or ketchup 😉