Amritsari fish fry
A very addictive fish fry recipe from the heartland of Amritsar, perfect as a party snack, appetiser and great with drinks too!
Equipment
- Shallow cooking pot
Ingredients
- 500 g sea bass fish fillets or any firm fish
- ¼ cup gram flour besan
- 3 tbsp rice flour
- 3 tbsp wheat flour or plain four
- 1 tbsp ajwain carom seeds
- 1 tbsp ginger garlic paste
- 1 tbsp lime juice
- ¼ tsp asafetida hing
- 1 tsp turmeric powder
- 1 tsp Kashmiri red chili powder for its colour, not heat
- 1 cup oil for deep frying
- salt to taste
For garnishing
- 2 tsp chaat masala
- 2 tbsp coriander leaves chopped
Instructions
- Wash and pat dry your fish fillets. Cut them in to 1 inch cubes and keep aside
- In a mixing bowl, mix together the gram flour, wheat flour, rice flour, salt, lime juice, ginger garlic paste and all the spices. Gradually add water and whisk to form a lump free, thick batter (I used ¼ cup of water)
- Put the fish pieces in and toss them gently in this batter
- Set your cooking pot with the oil to heat. Once sufficiently hot, start adding the fish pieces one by one. Fry until they turn light golden in colour. Once done, drain and remove on an absorbent kitchen towel
- Serve the lip smacking Amritsari fish fry hot, garnished with chaat masala and coriander leaves, along with a coriander chutney and/or ketchup. Enjoy!
Notes
- Make sure the batter coats the each piece of the fish well
- The rice flour makes the fish fries more crunchy. You could leave it out if you wish to
- You could even bake this in an oven and/or pan roast them. That will become Amritsari fish tikka. In this case, add a tablespoon of yoghurt to the batter and everything else in the marination will remain the same
- You can find the recipe for the green chutney here chicken tandoori with mint chutney
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 millilitres