Fish Amritsari

INGREDIENTS

• 500g firm white fish fillets (such as cod, tilapia, or sole)
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tbsp lemon juice
• 1 tbsp rice flour
• 2 tbsp besan (chickpea flour)
• 2 tbsp cornflour
• 1 tbsp cumin powder
• 1 tsp ajwain (carom seeds)
• 1 tbsp coriander powder
• Salt to taste
• Fresh coriander leaves for garnish
• Oil for deep frying
• 1-2 green chilies, finely chopped

Recipe

Step 1: Prepare the Fish

- Clean and cut the fish fillets into medium-sized pieces. Pat them dry using paper towels to remove excess moisture.

- In a bowl, mix the ginger-garlic paste, red chili powder, turmeric powder, garam masala.

- cumin powder, coriander powder, ajwain, lemon juice, and salt.

- Add the fish pieces to this marinade and coat them well. Let it sit for about 15-20 minutes to absorb the flavors.

Step 2: Prepare the Coating

- In a separate bowl, combine rice flour, besan, and cornflour.

- Add finely chopped green chilies to the mixture for a little extra heat.

- Add a pinch of salt to the flour mixture and stir it to combine.

Step 3: Coat the Fish

- After marinating, coat each fish fillet with the flour mixture. Make sure the fish is evenly coated on all sides.

- Press gently to ensure the coating sticks to the fish properly.

Step 4: Heat the Oil

- Heat enough oil in a deep frying pan to submerge the fish pieces.

- The oil should be hot enough for deep frying but not smoking.

- A good test is to drop a small piece of batter into the oil; if it sizzles immediately, the oil is ready.

Step 5: Fry the Fish

- Carefully drop the coated fish fillets into the hot oil, one piece at a time, avoiding overcrowding the pan.

- Fry the fish pieces until they are golden brown and crispy on all sides, about 3-4 minutes per side depending on thickness.

- Remove the fried fish from the oil and drain on a paper towel to remove excess oil.

Step 6: Garnish and Serve

- Garnish with fresh coriander leaves and serve hot with a squeeze of lemon juice on top.

- Fish Amritsari is best served with onion rings, a green chutney, and naan or rice.

Bonus Tip:

- For extra crunch, you can add a little more cornflour to the batter.