About this recipe:Chunky white fish marinated in lime, ginger and garlic, coated in a spiced gram flour batter then fried until golden. I do like fish, but I wouldn't want it every day. Then again, it is low in fat and it's high in protein - so I've been trying to use it in different ways. And this is one of the best. I don't cook it very often, but every time I do I remember how amazing it is and then I promise I'll make it more in the future. These pakora have to be eaten straight away - the batter is so light and crispy it's a crime to leave them sitting for long. And if you're still not sure about making this one, it's basically an Indian version of chip shop fish. Just a tiiiiiiiiiiiiny bit classier.