Batter fried crispy white fish with indian spices. Gluten free.

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When I was in India and working on The Pink CakeBox, the cook at my parents’ house would make amazing crispy Amritsari fish. Growing up I was never into seafood but somewhere along the line, that has changed. I am still not too experimental but I am better at trying out stuff.

Even when I was not into seafood, Amritsari Fish is one thing I would still eat without creating a fuss, probably because it is fried. Summer vacations at my grandparents always meant Amritsari fish and tandoori chicken for snacks. Dal makhani, butter chicken and butter naan for dinner, and ice cream for dessert. No wonder I was a fat kid.

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Amritsari Fish is a pretty popular restaurant appetizer made famous in the city of Amritsar in Punjab. Amritsar is also a very holy city for us Sikhs, and is home to the beautiful and peaceful Golden Temple. Fresh water fish is best, but any white fish will do. I used tilapia here.

The thing that makes Amritsari fish different from other fish preparations is that it is coated in a spiced gram flour batter and deep fried till the outside is crunchy. A little chaat masala, which can be found in Indian grocery stores, is sprinkled on top once out of the fryer and you can serve the fish with some onions and mint chutney on the side for a perfect party appetizer.

Few things to keep in mind while making this dish. Marinate for a max 1 hour. Fry only in small batches, so that not too much oil is absorbed. Take care not to overcook the fish, just fry till its a nice golden color. Place the fish on paper towels after removing from fryer, so that excess oil is soaked.

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I know things have been quiet here, and I am posting after a while. I apologize to all the regular readers, and I reassure you the gap is temporary. I am sorting a few things personally and professionally and as such sometimes the blog takes a back seat. For now, I am hoping this fish recipe along with an apology should make up for keeping this space silent  . Hopefully I will be a little more regular, but excuse me if I am not.

Amritsari Fish for Garam Masala Tuesdays
 
Author:
Recipe type: Appetizer
Cuisine: Indian
Serves: 3
Ingredients
  • 2 tilapia fillets
  • 4 tbsp gram flour (besan)
  • 2 tbsp rice flour
  • 1 egg
  • 1 tbsp ajjwain / carrom seeds
  • 3 tbsp ginger garlic paste
  • paste of 1 serrano chilli
  • 1 tsp curry powder
  • 1 tbsp oil
  • 1 lemon
  • 1 tsp red chilli powder
Instructions
  1. Slice the fillets into smaller pieces. Squeeze lemon juice on the pieces. Add red chilli powder, ginger garlic paste, salt. Marinate and keep for 25 minutes.
  2. In a bowl mix together ajjwain/carrom seeds, besan (gram flour),rice powder 1 egg and the green chilli paste. Make a thick paste. If required add a little yogurt in case the paste is too thick.
  3. Heat some oil. Dip the marinated fish in the batter, coating all sides and then drop int hot oil on medium high heat. Cook till golden and then drain onto absorbent paper.
  4. Serve hot, sprinkled with chaat masala and lemon wedges.

 

Amritsari fish: crispy batter fried fish with indian spices

 

2 Thoughts on “Amritsari Fish for Garam Masala Tuesdays

  1. Hi Shumalia, Thanks for sharing the recipe. I had this once at my friends house and it was divine. The presentation is as usual great.
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