Serves 6 appetizer portions

This is best served right out of the pan. I make the batter and chutney days in advance and then fry them up right before the guests arrive. It can be doubled or tripled.

2 cups flour
2 tablespoons garam masala (this is an Indian spice blend found in all national markets and many kosher markets too)
2 tablespoons maple syrup
2 teaspoons paprika
1 teaspoon kosher salt
½ teaspoon ground black pepper
1/2 cup plain yogurt
1/2 cup water
2 (8-ounce) salmon fillet, cut into 2-inch pieces, 12 pieces total
½ cup canola oil

Peach Chutney
1 (14-ounce) can of peaches, drained and 2 tablespoons syrup reserved
1 jalapeno, minced
2 tablespoons chopped red onion
1 tablespoon chopped fresh chives
1-1/2 teaspoons ground cumin
1 teaspoon lemon juice
Pinch salt
2 tablespoons peach syrup

Put the flour, garam masala, maple syrup, paprika, salt, and pepper into a bowl and whisk it to combine. Add the yogurt and water and mix well to make a smooth batter, the consistency of pancake batter (this can be made up to 2 days in advance and kept in the refrigerator, covered until ready to use). 



Heat a large nonstick skillet over medium-high heat and add the oil. When the oil is hot, begin to dip the fish (cut in pieces) into the batter and then carefully place them in the hot oil. Fry the salmon pieces until they are golden on all sides and the fish is cooked through, about 3 minutes, turning frequently. Serve the salmon with the Peach Chutney. 



To make the chutney: 
Put the peaches, jalapeno, red onion, chives, cumin, lemon juice, salt, and peach syrup into a blender and mix until the peaches are finely chopped. The chutney will keep in a glass jar in the refrigerator for up to 1 week. 

Yield: approx. 1 cup