An easy Indian way with fish from Nigel Slater’s ” The 30 Minute Cook”.
Cut the fish into 1 inch wide strips and place in a shallow dish. Squeeze over the juice of one of the limes and gently toss the fish.
Add all the other ingredients except the remaining lime and the oil and toss again.
Heat oil about 1/2 inch deep in a pan. When it is really hot add the fish, shaking off any surplus flour. Fry for about 2 minutes until pale gold and crisp.
Remove from the pan with a slice and drain on kitchen paper. Pile onto plates and serve with lime wedges.