Recipies: Specials

Amritsari Fish

Cooking Time: 1hr 30mins

Level of difficulty: Moderate

Serving Size: 4

Calories: 2000

Amritsari Fish, Fish Fritters from Punjab Amritsari Fish Amritsari fish is popular street food and a popular appetizer at many restaurants and parties. Amritsari fish are fish fritters seasoned with simple spices. Gram flour and egg are used for binding and carom seeds give the fritters a distinct flavor.

Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Amritsari fish

INGREDIENTS

  • Surmai fish fillets , cut into 1½ inch pieces 500 grams
  • Lemon 1/2
  • Salt to taste
  • Gram flour (besan) 1 cup
  • Ginger garlic paste 1 tablespoon
  • Carom seeds (ajwain) 1 teaspoon
  • Red chilli powder 1/2 teaspoon
  • Yogurt 1/2 cup
  • Egg 1
  • Oil for deep-frying
  • Chaat masala to sprinkle
  • Fresh coriander leaves for garnish
  • Lemon wedges for garnish

PREPARATION

    Prep

    Step 1
  1. Place fish pieces on a plate, squeeze the juice of 1/2 lemon over them, sprinkle salt and rub in well. Set aside to marinate for 5-10 minutes.

    2. Step 2

  2. To prepare marinade, take gram flour in a bowl, add ginger-garlic paste, carom seeds, chilli powder, salt and yogurt. Break an egg into the bowl and mix well till smooth and thick batter.

    3. Step 3

    Put the fish pieces in this marinade and mix till all the fish pieces are well coated. Set aside to marinate for 30 minutes.

    Step 4

  3. Heat sufficient oil in a kadai. Slide in the marinated fish pieces, one by one, and deep-fry till golden brown and crisp. Drain on absorbent paper, sprinkle chaat masala and toss well.

    4. Step 5

  4. Transfer into a serving bowl, garnish with coriander leaves and lemon wedge and serve hot.

      5. Serving Suggestions And Storage

    1. The recipe called fry frying the fish twice. First time fry it until almost done and the second time until golden brown just before serving. I fried it only once.
    2. Malt Vinegar version: marinate fish with 2 tsp. of lime juice, chili powder, ginger garlic paste and salt for 20 minutes. Then add ¼ cup Malt Vinegar, gram flour~besan, carom seeds, ⅓ cup yogurt, 1 ½ tbsp. Rice Flour to the fish, mix and marinate for 10 – 15 minutes. Add egg just before frying. This recipe, I had some extra batter. I added some potato wedges to the left over batter and deep fried the wedges.