1. Remove any skin and bones from fish, wash and pat dry with absorbent kitchen paper.
2. Cut into large chunks.
3. Mix cumin, coriander, aniseed, chilli powder, garlic, lemon juice and salt together, blending to a smooth paste.
4. Spread over fish, cover and leave in a cool place for 1 hour.
5. Half-fill a deep-fat pan or fryer with oil and heat to 180C(350F) or until a cube of day old bread browns in 35 seconds.
6. Cook fish, a few pieces at a time, for 2-3 minutes, until golden brown.
7. Drain on absorbent kitchen paper.
8. Serve hot, garnished with lettuce and lemon juice.

Serves 4.