Amritsari Fish Fry
04-09-2024
www.kitchenfoodrecipes.com
Ingredients:
For the Fish
500 grams boneless white fish fillets (like basa, tilapia, or cod)
2 tablespoons lemon juice
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon salt (or to taste)
For the Batter
½ cup chickpea flour (besan)
2 tablespoons rice flour (for extra crunch)
1 teaspoon carom seeds (ajwain)
1 teaspoon garam masala
1 teaspoon ground cumin
½ teaspoon black pepper
1 teaspoon red chili powder
1 teaspoon coriander powder
Pinch of baking soda (optional, for crispiness)
Water, as required to make a thick batter
Salt to taste
For Frying
Oil for deep frying
For Garnish
Fresh coriander leaves
Lemon wedges
Sliced onions
Chaat masala for sprinkling
Instructions:
Marinate the Fish
Clean the fish fillets and cut them into bite-sized pieces.
In a bowl, mix lemon juice, ginger-garlic paste, turmeric powder, red chili powder, and salt.
Coat the fish pieces evenly with the marinade and let them sit for at least 30 minutes to absorb the flavors.
Prepare the Batter
In a separate bowl, mix the chickpea flour, rice flour, carom seeds, garam masala, cumin powder, black pepper, red chili powder, coriander powder, and salt.
Gradually add water to the dry mixture, whisking until you get a smooth, thick batter that can coat the fish pieces.
Coat and Fry the Fish
Heat oil in a deep-frying pan over medium heat.
Dip each marinated fish piece into the batter, ensuring it's well coated.
Carefully lower the battered fish pieces into the hot oil and fry them until golden and crispy on the outside.
Use a slotted spoon to remove the fried fish and place them on paper towels to drain excess oil.
Serve
Arrange the crispy fish fry on a serving platter.
Garnish with freshly chopped coriander leaves, lemon wedges, and sliced onions.
Sprinkle with chaat masala for extra flavor.
This recipe brings out the authentic flavors of Punjab and is perfect for a snack or starter...
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