Amritsari Fish Fried Recipe

Ingredients for Amritsari Fish Fried

• Fish Fillets
• 1 cup gram flour (besan)
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1/2 tsp ajwain (carom seeds)
• 1 tsp red chili powder
• Lemon Juice
• 1 large egg
• 1/2 cup plain yogurt
• 2 cups oil for deep frying
• 1 tsp salt
• Chat Masala

How to Make Amritsari Fish Fried

1. Clean and wash 1 lb of firm white fish (like cod or basa). Cut into 1.5-inch cubes.
2. 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.
3. 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).
4. Dip each marinated fish piece into the batter, ensuring it's fully coated. Let it rest for 15 minutes.
5. 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.
6. 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.
7. Remove the fried fish with a slotted spoon and place it on a paper towel-lined plate to drain excess oil.
8. Serve the Amritsari Fish Fry immediately, sprinkled with chaat masala and accompanied by lemon wedges. Enjoy with mint-cilantro chutney!