The secret to Atul Kochhar's fish goujons is in the batter: it's divine
1. Pour the lime juice over the fish and sprinkle it with the salt. Reserve in a cool place for 20 minutes.
2. Combine all the dry ingredients for the batter and beat them with the sparkling mineral water.
3. Wipe the fish with kitchen paper to remove excess moisture. Place fillets in the batter and leave for 10 minutes.
4. Heat the oil in a wok and deep-fry the fillets over medium heat until crisp. Drain them on kitchen paper and sprinkle with the chaat masala powder. Serve with a leafy salad.
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Recipe © courtesy of Atul Kochar at Benares
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