Book Cook: Chickpea-Battered Fish
By Emily Fiffer
How to fry like Mr. Todiwala himself.
Welcome back to Book Cook, a column in which cookbook nostalgist Emily Fiffer takes a meander through her collection and presents a gastronomic gem that time forgot. This column is a monthly weekend treat reserved for subscribers at the Epicurean level and above—upgrade your subscription here so that you never miss out on special bonus content. Here’s Emily: