As the name suggests Amritsari fish originates from Amritsar in Punjab. It’s a famous dish from the city and is not only a street food dish available in almost every food stall and in restaurants of Amritsar but is popular within pretty much every Punjabi household too. It’s a perfect starter for a party, great snack and always goes down a treat. It differs from fish pakora as Amritsari fish only has a thin batter or marinade, its not a fish pakora as such where you dip into a batter. It’s a dry rub/marinade of gram flour and spices and the fish is then fried.
Ingredients: Serves 2
· 2 tilapia fish fillets (300g approximately) (or fish of your choice), skinless, boneless fish fillets cut into 2 x 1 ½ inches in length and width
· Oil for deep frying
· 1 ½ tablespoons white vinegar
· 20g gram flour
· 1 teaspoon corn flour
· 1 tablespoons ginger and garlic paste
· ½ teaspoon salt
· 1 ½ carom seeds (ajwain), crushed in pestle and mortar
· 1 teaspoon red chilli powder
· ¼ teaspoon turmeric
· ¾ teaspoon garam masala
· ¼ teaspoon chaat masala, garnish and to season once cooked
Method:
1. Put the fish pieces into a large bowl, add white vinegar, ginger and garlic paste, salt, carom seeds, red chilli, turmeric, garam masala, corn flour and gram and mix gently using your hands. Ensure fish pieces are coated well in the marinade (should be a thin layer of marinade sticking well to the fish)
2. Leave to marinate in the refrigerator for 20 minutes
3. Heat the oil for deep frying (175°C) and fry the fish for 1 ½ to 2 minutes, remove from the heat, wait for about a minute or so (or if you prefer you can wait for even longer before you give it a final fry, e.g. half an hour or an hour) and fry the fish one final time make it extra crispy and to cook it perfectly from the inside
4. Frying the fish the second time will only take a minute or so, remove from the oil when golden and crisp
5. Serve with some red onions and lemon and a chutney and enjoy
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Amritsari Fish
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