Punjabi Amritsari Fish
Punjabi Amritsari Fish is a flavorful and crispy fried fish dish from Amritsar, Punjab. It features a spiced gram flour marinade that imparts a crunchy texture and a robust blend of spices, creating a delicious appetizer or main course.
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Ingredients
- 500 gramswhite fish fillets (such as cod or sole)
skinless and boneless, cut into medium-sized pieces
- 100 gramsgram flour (besan)
- 2 tablespoonsrice flour
- 1 teaspoonred chili powder
- 0 ½ teaspoonturmeric powder
- 0 ½ teaspooncarom seeds (ajwain)
- 0 ½ teaspoongaram masala powder
- 0 ½ teaspoonamchur powder (dry mango powder)
- 1 tablespoonginger-garlic paste
- 2 tablespoonscurd (plain yogurt)
- 1 tablespoonlemon juice
- 1 teaspoonsalt
adjust to taste
- 50 milliliterswater
to make batter
- 500 millilitersoil
for deep-frying
- 1 tablespoonfresh coriander leaves
finely chopped, for garnish
Instructions
Wash the fish fillets thoroughly and pat them dry with a paper towel.
In a large bowl, combine gram flour, rice flour, red chili powder, turmeric powder, carom seeds, garam masala powder, amchur powder, and salt.
Add ginger-garlic paste, curd, and lemon juice to the dry ingredients and mix well.
Gradually add water to the mixture and stir to form a smooth, thick batter that can coat the fish pieces well. The batter should neither be too runny nor too thick.
Add the fish pieces to the batter and coat them evenly. Let them marinate for 15 minutes to absorb the flavors.
Heat oil in a deep frying pan over medium-high heat (around 180°C or 350°F). To test if the oil is hot enough, drop a little batter into the oil; it should rise immediately to the surface.
Carefully drop the marinated fish pieces into the hot oil, a few at a time, ensuring not to overcrowd the pan.
Fry the fish pieces for 3-4 minutes on each side or until golden brown and crispy. Turn carefully using a slotted spoon or tongs.
Remove the fried fish from the oil and place them on a paper towel-lined plate to drain excess oil.
Garnish with finely chopped fresh coriander leaves before serving.
