Fish Amritsar Style Recipe
Ingredients
| 1 kg any firm white fish | ||
| Oil | 1/4 Cup (16 tbs) | |
| Batter | ||
| Plain flour | 2 Tablespoon | |
| Gram flour | 3 Tablespoon | |
| Chilli powder | 2 Teaspoon | |
| Garam masala powder | 2 Teaspoon | |
| Ajwain | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ginger paste | 1 Teaspoon | |
| Garlic paste | 1 Teaspoon | |
| 1 tbsp chopped coriander leaves | ||
| 3 tbsp any non-synthetic vinegar | ||
| Chaat masala | 1/2 Teaspoon (Garnish) | |
Directions
Fillet fish or cut into thick slices through the bone, as preferred.
Wash and drain thoroughly.
Combine ingredients for batter in a bowl and beat till smooth, adding a little water if necessary.
Place fish in batter and marinate for about 40 minutes.
Heat oil in a non-stick frying pan over moderate heat.
Carefully remove fish from batter and fry till golden brown and crisp.
Drain and place on kitchen paper to absorb excess oil.
Sprinkle with chaat masala powder and serve immediately with lime wedges.
Wash and drain thoroughly.
Combine ingredients for batter in a bowl and beat till smooth, adding a little water if necessary.
Place fish in batter and marinate for about 40 minutes.
Heat oil in a non-stick frying pan over moderate heat.
Carefully remove fish from batter and fry till golden brown and crisp.
Drain and place on kitchen paper to absorb excess oil.
Sprinkle with chaat masala powder and serve immediately with lime wedges.
Chef
