1 cup besan flour
1/4 cup or more cold white beer
1/4 tsp ajaiwan
salt and pepper
1/2 tsp chili flakes
1 tsp garlic ginger paste
4 slices of sole, patted dried and lightly sprinkle with salt and pepper
Add the besan, ajaiwan, salt and pepper, chili flakes, ginger garlic paste and the beer and mix into a slightly thick batter.
Heat oil to 375 degrees F. Coat the fish with the besan batter and put it into the oil. Do not overcrowd. Fry until crisp on both the sides.
Serve hot with some salad and tartar sauce.