Amritsari Fish Recipe:
Crispy batter fried fish, a famous street side snack served across the city of Amritsar, India.
My weekend association with fish seems to be growing deeper with each passing day. Don’t you think, it’s a little too much for a non-fish family until recently to be eating it atleast once a week. I am happy for its healthier food but I am also excited at the opportunity of trying a completely new recipe each time, like this Amritsari Fish recipe today.
I picked a good stock of singara fish fillet and was almost about to bake or grill it when a recent dinner at the Dhaba , by Claridges brought the idea of trying a recipe that we’d so loved. The Amritsar fish is a batter fried crispy fish recipe served across the streets of the city of Amritsar, the food heaven. The variety of fish isn’t really something that one needs to be fussy about while preparing a simple street side recipe, all you need is some good white fish, de-boned fillets and you are good to go. The recipe is simple and a must try.
Ingredients (Serves 4):
- 500gm Fish, cut into 8-10 equal size fillets (I like keeping it slightly triangular)
- 1 cup Gram flour (besan)
- 1 tsp Carom seed (ajwain)
- 1 tsp red chilli pwd
- 1 tsp crushed black pepper
- 1 and ½ tbsp ginger Garlic paste
- 1 egg
- 2 tbsp white vinegar
- 1 tbsp lemon juice
- Salt to taste
- A little chilled water for batter
- Oil to deep fry
- Fresh coriander sprigs to garnish
- Chaat masala, onion rings, lemon wedges to serve
- Marinate the fish fillets in vinegar, crushed black pepper, 1 tsp oil and a little sprinkle of salt and keep aside for 15-20 mins.
- Then mix together gram flour, chilli pwd, salt and carom seed in a bowl. Crack in the egg, ginger garlic paste and mix together to make a thick batter, add about 4 extra tbsp of chilled water and make a smooth batter.
- Drain the excess liquid from the marinated fish and then add the prepared batter to the fish and completely coat the fillets with the batter. Leave on to rest for 5 mins while you slowly heat the oil to fry.
- When the oil is hot enough, check by dropping a small dollop of batter if it hits back the surface immediately then the oil is ready. Deep fry the batter smeared fillets until crispy and golden on all side.
- Drain on a kitchen tissue, garnish with fresh coriander and serve hot with a sprinkle of chaat masala alongside onion rings, lemon wedges and a curd and mint chutney.
Dos and Don’ts:
- The fish can be marinated in vinegar and kept in the fridge overnight but not longer. Its not too safe to keep it longer.
- Adjust chillies to taste, the above measures will give you quite a hot fish, its street style after all, it has to be spicy.