Pepare the Tarter Sauce, by combining 1 cup National Classic Mayo, 4 tbsp chopped Cucumbers, 4 tbsp Pickled Carrots finely chopped 4 tbsp, 1 tbsp chopped Pickled Capers, 2 tbsp chopped Dill chopped, 1 tsp Lemon Juice and ¼ tsp Freshly Ground National Black Pepper. Mix well and set aside to be served with Fish and Chips later.
Marinate the fish in 1 tbsp lemon juice and ½ pack National Fish Masala. Set aside for an hour.
Make a batter by mixing 1cup tempura flour with salt, 1 tbsp National Garlic Powder, 1 tbsp onion powder and 1 glass soda water. Make a consistency just thick enough to cover the fish.
Now coat the fish in flour, then in the tempura batter and deep fry it for about 8-10 minutes depending on the thickness of the fish. Take it out, serve it with tartar sauce and French fries with some fish masala on the top.