Fish Amritsari
As the name suggests, Fish Amritsari originated in the town of Amritsar, Punjab in the north of India. The city is the meeting point of thrdee prolific rivers and hence a lot of freshwater fish is abundant. So, I find it best to use a mild-flavoured, white flaky fish that is local to where you are.
Boneless pieces of fish marinated with ginger, garlic, species, gram flour, crushed Ajwain (Carrom Seeds) and coriander seeds are essential. Deep-fried till crispy and served with fresh green chutney.
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How to make Fish Amritsari
Ingredients
For the marinade
For the batter
Preparation
For the marinade
Step 1
Mix all the ingredients together and leave for 20 to 30 minutes in the fridge.
Step 2
Take it out and keep it in a strainer to get the excess water out.
For the batter
Step 3
Mix the gram flour, cornflour and water together and mix well. Strain through fine sieve so there are no lumps.
Step 4
Add the rest of the ingredients and mix well. Keep aside.
Step 5
Add some oil into a pan and heat up to 180oC or 190oC.
Step 6
In the meantime, take out the fish from the strainer and place it in a mixing bowl. Add the batter and mix well.
Step 7
Once the oil is hot, fry the fish until it is crispy. Take it out and sprinkle with some Chaat masala.
Step 8
Serve with a lime wedge, fresh mint and coriander chutney.
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