Zutaten für Amritsari Fish Fried
- 1 lb firm white fish fillets
- 1 cup gram flour
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1/2 tsp ajwain
- 1 tsp red chili powder
- 1 tbsp lemon juice
- 1 large egg
- 1/2 cup plain yogurt
- 2 cups oil
- 1 1/4 tsp salt
- Chaat masala, for sprinkling
- 1/2 cup water
- Lemon wedges, for serving
- Mint-cilantro chutney, for serving
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Zubereitung von Amritsari Fish Fried
- Clean and wash 1 lb of firm white fish (like cod or basa). Cut into 1.5-inch cubes.
- In a bowl, combine the fish cubes with 1 tsp salt, 1 tbsp lime juice, 1 tbsp ginger paste, 1 tbsp garlic paste, and 1 tsp red chili powder. Gently mix and set aside for 20 minutes.
- Prepare the batter: In a separate bowl, whisk together 1 cup gram flour (besan), 1/2 cup plain yogurt, 1 large egg, 1/2 tsp ajwain (carom seeds), 1/4 tsp salt, and enough water to create a smooth, thick batter (about 1/2 cup).
- Dip each marinated fish piece into the batter, ensuring it's fully coated. Let it rest for 15 minutes.
- Heat about 2 cups of oil in a kadhai (wok) or deep frying pan over medium-high heat. The oil is ready when a small piece of batter sizzles immediately.
- Carefully add the battered fish pieces to the hot oil, ensuring not to overcrowd the pan. Fry in batches until golden brown and crispy, about 3-4 minutes per batch.
- Remove the fried fish with a slotted spoon and place it on a paper towel-lined plate to drain excess oil.
- Serve the Amritsari Fish Fry immediately, sprinkled with chaat masala and accompanied by lemon wedges. Enjoy with mint-cilantro chutney!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
28g
Fat
9g
Carbs
10g
