MARK BITTMAN'S CRUNCHY CURRIED FISH

Steps:

• Heat oven to 200°F.
• Place oven proof platter in it.
• Toss fish with vinegar.
• Combine salt, pepper, turmeric, curry powder and cayenne pepper in small bowl, then rub mixture onto both sides of each fillet.
• Pour at least 1/8" oil inot large nonstick skillet.
• Turn heat to medium high.
• Combine flour with enough warm waterto make a batter about as thick as yogurt.
• Test oil to see if it's hot enough (a piece of flour will sizzle in it).
• Turn heat to high.
• Dunk fillets into batter one at a time, letting excess batter run off, then place fish in pan.
• Do not overcrowd.
• Fry fish, rotating as necessary so filets brown evenly.
• Remove fish when golden and crisp on each side for 5 to 15 minutes.
• Keep warm on platter in oven while you cook remaining fillets.
• Sprinkle cilantro over fish.
• Serve with lime wedges.