Recipe

Assamese-style Fried Delights

Crunchy Delights from Assam: Assamese-style Agemono

4.8 out of 5

Indulge in the flavors of Assam with this Assamese-style Agemono recipe. Crispy and flavorful, these fried delights are a popular snack in Assamese cuisine.

Technique› Agemono

Asian cuisine› East Asian cuisine› Japanese cuisine

Asian cuisine› Indian cuisine› North East Indian cuisine› Assamese cuisine

Preparation time

20 minutes

Cooking time

15 minutes

Total time

35 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Pescatarian, Gluten-free (if using gluten-free flour), Dairy-free, Nut-free, Low-carb (if using a low-carb flour substitute)

Allergens

Fish, Gluten (if using regular flour)

Not suitable for

Vegan (due to the use of fish), Vegetarian (due to the use of fish)

Ingredients

In Assamese-style Agemono, we incorporate the flavors and ingredients commonly found in Assamese cuisine. This includes the use of local spices like bhut jolokia (Assam's famous chili pepper) and panch phoron (a blend of five spices). Additionally, we may use local fish varieties like Rohu or Hilsa, as well as Assamese vegetables such as bamboo shoots or pumpkin. These adaptations infuse the dish with the distinct flavors and culinary traditions of Assam. We alse have the original recipe for Agemono, so you can check it out.

500g (1.1 lb) fish fillets (Rohu or Hilsa), cut into bite-sized pieces 500g (1.1 lb) fish fillets (Rohu or Hilsa), cut into bite-sized pieces
1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
2 tablespoons rice flour 2 tablespoons rice flour
1 teaspoon turmeric powder 1 teaspoon turmeric powder
1 teaspoon bhut jolokia powder (optional, for spice lovers) 1 teaspoon bhut jolokia powder (optional, for spice lovers)
1 teaspoon panch phoron (a blend of fenugreek, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds) 1 teaspoon panch phoron (a blend of fenugreek, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds)
Salt to taste Salt to taste
Vegetable oil for deep frying Vegetable oil for deep frying

Nutrition

Calories (kcal / KJ): Approximately 300 kcal / 1255 KJ per serving
Fat (total, saturated): 10g, 2g
Carbohydrates (total, sugars): 30g, 1g
Protein: 20g
Fiber: 2g
Salt: 1g

Preparation

1.
In a mixing bowl, combine the all-purpose flour, rice flour, turmeric powder, bhut jolokia powder (if using), panch phoron, and salt.
2.
Gradually add water to the mixture while whisking until you achieve a smooth batter consistency.
3.
Heat vegetable oil in a deep pan or wok over medium heat.
4.
Dip the fish pieces into the batter, ensuring they are evenly coated.
5.
Carefully place the coated fish pieces into the hot oil and fry until golden brown and crispy.
6.
Remove the fried fish from the oil and drain on a paper towel to remove excess oil.
7.
Serve hot as a snack or as a side dish with steamed rice and Assamese chutney.

Treat your ingredients with care...

Fish — Ensure the fish fillets are fresh and free from any bones. You can also use boneless fish chunks for convenience.
Bhut Jolokia Powder — Adjust the amount of bhut jolokia powder according to your spice tolerance. Be cautious as it is extremely hot.

Tips & Tricks

For an extra crispy texture, you can double-coat the fish by dipping it in the batter twice before frying.
Serve the Assamese-style Agemono immediately after frying to retain its crispiness.
Experiment with different Assamese chutneys or dips to accompany the dish.

Serving advice

Serve the Assamese-style Agemono as a snack with a side of Assamese chutney or as a side dish alongside steamed rice and dal.

Presentation advice

Arrange the fried fish pieces on a platter and garnish with fresh herbs like cilantro or mint leaves. Serve with a wedge of lemon for an added tangy touch.