Ingredients
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Fish fillet - 300 gms
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generous pinch Salt
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a large pinch Heeng (asafoetida)
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1 tsp Ajwain
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2 tbsp Lemon juice
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1½ tsp Ginger garlic paste
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¼ tsp Haldi
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¾ tsp Chilli powder
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1 tbsp Besan (gram flour)
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1 tbsp Maida
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to fry Oil
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generous pinch Chaat masala
Directions
The Punjabi cuisine today is a symphony of Indian-Mughlai-Persian-Afghani Influence. Amritsari fish is by far one of the most popular and well known fried fish dish from Punjab. Most people confuse it with a fish pakora but that is wrong. Amritsari Fried Fish is made specifically with pond and river fish caught over early morning picnics, like singhara, surmai and sole. Amritsari style of marination for fried fish uses a very light coating of besan (chickpea flour), ajwain (carom), hing (asafoetida) and chillies. Fish is fried first in hot oil and then taken out when it is half cooked and then again cooked on low heat thereby getting its thin crispy layer keeping the delicate flesh together while making it extremely juicy. It is then sprinkled with lemon juice, chaat masala and served with grated mooli or laccha pyaz. Try the fish with:
Steps
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1
Done
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Take some boneless fish and add salt, hing, ajwain and mix well. Add some ginger and garlic paste to it. Add turmeric, red chilli powder, besan and maida to it. |
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2
Done
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Mix it well till its a thin layer on the fish. Leave for 30 mins. For deep frying, take a kadai and add oil, Heat and add the fish to the hot oil. Take the fish out when half done and cool. Now fry again in hot oil till golden brown. |
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3
Done
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Take out on a plate and add chaat masala. Fish is ready to serve. |
