Amritsari Fish Fry is a popular North Indian recipe known for its crispy and flavorful coating. Here’s the recipe:
Preparation time: 30 minutes
Marination time: 1 hour
Cooking time: 15 minutes
Ready in: 1 hour 45 minutes
Ingredients:
- 500 grams fish fillets (preferably boneless)
- 1 cup chickpea flour (besan)
- 2 tablespoons rice flour
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon red chili powder
- 1 teaspoon carom seeds (ajwain)
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- Vegetable oil for frying
For the Mint-Coriander Chutney:
- 1 cup fresh mint leaves
- 1 cup fresh coriander leaves
- 2 green chilies
- 1 teaspoon lemon juice
- Salt to taste
- Water as needed
Instructions:
- Clean and wash the fish fillets. Pat them dry with a kitchen towel.
- In a large bowl, prepare the marinade by combining chickpea flour, rice flour, ginger-garlic paste, lemon juice, red chili powder, carom seeds, turmeric powder, coriander powder, garam masala powder, and salt. Mix well.
- Add a little water to the marinade to form a thick and smooth batter.
- Coat each fish fillet with the marinade, ensuring it is well coated on all sides. Allow the fish to marinate for at least 1 hour, preferably in the refrigerator.
- In the meantime, prepare the mint-coriander chutney. Blend mint leaves, coriander leaves, green chilies, lemon juice, salt, and a little water in a blender until you get a smooth paste. Adjust the consistency and seasoning as per your preference. Transfer the chutney to a serving bowl.
- Heat vegetable oil in a deep pan or kadhai for frying.
- Once the oil is hot, carefully place the marinated fish fillets in the oil, one at a time. Fry them in batches, depending on the size of the pan, to avoid overcrowding.
- Fry the fish on medium-high heat for about 3-4 minutes on each side or until they turn golden brown and crispy. Flip them gently using a slotted spatula to ensure even frying.
- Once the fish is fried to perfection, remove them from the oil and place them on a paper towel-lined plate to absorb any excess oil.
- Repeat the frying process with the remaining fish fillets.
- Serve the hot and crispy Amritsari Fish Fry with mint-coriander chutney on the side.
Enjoy the Amritsari Fish Fry as an appetizer or a side dish with your favorite dipping sauce and a squeeze of lemon juice for added tanginess.
