Amritsari Fish Fry
Amritsari Fish Fry is a beloved delicacy hailing from the vibrant city of Amritsar in the northern Indian state of Punjab. This dish is renowned for its rich flavors, combining the succulence of freshwater fish with a blend of aromatic spices. The fish is marinated in a tangy and spicy batter, then deep-fried to golden perfection, resulting in a crispy exterior and a tender, juicy interior. It’s a popular street food in Punjab, often enjoyed as a snack or appetizer, and embodies the heart and soul of Punjabi cuisine.
The magic of Amritsari Fish Fry lies in its simplicity and the depth of flavors achieved through the marination process. The use of carom seeds (ajwain), gram flour (besan), and other spices not only adds a distinctive taste but also aids in digestion. This dish is a perfect example of how traditional recipes are preserved and cherished over generations, offering a taste of Punjab’s rich culinary heritage.
Ingredients:
- 500g boneless fish fillets (preferably Singhara or any firm white fish)
- Juice of 1 lemon
- 1 tablespoon ginger-garlic paste
- 1 teaspoon carom seeds (ajwain)
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 2 tablespoons gram flour (besan)
- 1 tablespoon rice flour (for extra crispiness)
- Salt, to taste
- Oil, for deep frying
- 2 tablespoons yogurt (for marination)
- Fresh coriander leaves, chopped (for garnish)
- Slices of onion and lemon wedges, for serving
Step-wise Process:
- Clean the fish fillets and pat them dry. In a bowl, mix lemon juice, ginger-garlic paste, carom seeds, garam masala, turmeric powder, red chili powder, gram flour, rice flour, yogurt, and salt to form a smooth, thick batter.
- Coat the fish fillets evenly with the batter. Ensure each piece is well covered. Marinate for at least 30 minutes to allow the flavors to infuse into the fish.
- Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, gently slide in the marinated fish pieces, taking care not to overcrowd the pan.
- Fry the fish for 4-5 minutes on each side or until they turn golden and crispy. Adjust the heat as necessary to prevent burning.
- Once done, remove the fish from the oil and place it on absorbent paper towels to remove excess oil.
Number of Servings:
- Serves 4-5 people.
Prep Time, Cooking Time, and Total Time:
- Prep Time: 40 minutes (including marination)
- Cooking Time: 20 minutes
- Total Time: 1 hour
Important Points to Keep in Mind:
- Ensure the fish fillets are dry before marinating to help the batter stick better.
- Adjust the amount of chili according to your preference for heat.
- Do not overcrowd the pan while frying as it lowers the oil temperature and can result in soggy fish.
- The oil should be hot enough for frying; a piece of batter dropped in should sizzle and rise to the surface.
How to Serve Amritsari Fish Fry:
Serve the Amritsari Fish Fry hot, garnished with chopped fresh coriander leaves, alongside slices of onion and lemon wedges. It pairs wonderfully with mint chutney or tamarind sauce and is typically enjoyed as an appetizer or a side dish with a meal.
Final Thoughts:
Amritsari Fish Fry is not just a dish; it’s a celebration of flavors that brings a piece of Punjab to your table. Its crispy texture, tangy and spicy taste, and the freshness of the fish make it a delightful treat for any occasion. Whether you’re hosting a dinner party or craving something deliciously comforting, this recipe promises to impress. Enjoy the culinary journey and the taste of authentic Indian street food at home.
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