Amritsari Spiced Fish Fry

Ingredients

• 500g (1.1 lb) boneless fish fillets (such as cod or tilapia) 500g (1.1 lb) boneless fish fillets (such as cod or tilapia)
• 1 cup (120g) chickpea flour (besan) 1 cup (120g) chickpea flour (besan)
• 2 tablespoons rice flour 2 tablespoons rice flour
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon carom seeds (ajwain) 1 teaspoon carom seeds (ajwain)
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Vegetable oil for deep frying Vegetable oil for deep frying
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine chickpea flour, rice flour, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, carom seeds, garam masala, and salt. Mix well to form a smooth batter.
2. 2.
   Cut the fish fillets into desired-sized pieces and coat them evenly with the prepared batter. Allow the fish to marinate for at least 30 minutes to enhance the flavors.
3. 3.
   Heat vegetable oil in a deep pan or kadai over medium heat.
4. 4.
   Carefully place the marinated fish fillets into the hot oil and fry until they turn golden brown and crispy on both sides. Fry in batches to avoid overcrowding the pan.
5. 5.
   Once cooked, remove the fish fillets from the oil and drain them on a paper towel to remove excess oil.
6. 6.
   Garnish with fresh coriander leaves and serve hot with lemon wedges.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any unpleasant odor. Pat them dry before marinating to ensure the batter adheres well.
• Chickpea flour — Use fine chickpea flour (besan) for a smooth batter. If unavailable, you can grind dried chickpeas into a fine powder using a blender or food processor.

Tips & Tricks

• For an extra crispy texture, you can double-coat the fish fillets by dipping them in the batter twice before frying.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• Serve the Amritsari Spiced Fish Fry with a side of mint chutney and sliced onions for an authentic experience.
• If you prefer a healthier alternative, you can shallow fry the fish fillets instead of deep-frying them.
• Experiment with different types of fish to find your favorite flavor combination.

Serving advice

Serve the Amritsari Spiced Fish Fry as an appetizer with mint chutney and sliced onions. It can also be enjoyed as a main course accompanied by steamed rice, naan bread, or a fresh salad.

Presentation advice

Arrange the golden-brown fish fillets on a platter, garnish with fresh coriander leaves, and serve with lemon wedges on the side. For an appealing presentation, you can sprinkle a pinch of red chili powder over the fish fillets.