Instructions: Cut the fish into 2.5cm wide strips.

Place them m a shallow dish.

Squeeze over the juice of one of the limes and gently toss the fish in it.

Add the other ingredients except the remaining nme and the oil and toss again.

Heat the oil in a pan about 1cm deep will do.

When the oil is really hot (test it with a cube of bread) add the floured and spiced fish shaking off any surplus flour.

Fry till pale gold and crisp about 2 minutes or so.

Lift out the fish drain for a few seconds on kitchen paper and then pile on to the plates.

Serve with the extra lime cut in half from stem to tip.

Serves 2

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.