BATTER:

1 1/2 c. unsifted chick-pea flour
2 tsp. garlic, ground to paste
2 tbsp. light vegetable oil
1 1/4 c. warm water
2 tsp. ground cumin
1/2 tsp. black pepper
1/2 tsp. turmeric
3/4 tsp. baking powder (optional)
1 1/2 tsp. kosher salt

Also will need:

6 boneless fillets
Peanut or corn oil

Put all ingredients for the batter in a bowl, beat with a wire whisk or fork until free of lumps. Cover and let stand for 1/2 hour.

Rinse filets, pat dry and cut in half lengthwise, along the central line. Heat oil, dip filet into the batter to coat. Let excess drip off, place in every hot oil. Fry 3 minutes and then turn on other side. They are done when golden brown on both sides. Drain. Serve with Sweet Tomato Relish.

(Jersey City-First)