Amritsari Fish Fry or Batter fried fish

28 Aug

The smell of fried fish is revolting to some people. But I love it! Especially in coconut oil. I will post the typical recipes from Kerala, the ones that my husband’s aunt and grandma makes. That is from down south. This recipe is from the north of India. Mostly eaten as an appetizer, but I could have it as a snack even a midnight one! I love the spicy tangy taste and the succulent pieces of fish…yum!

All you need:

  1. One lb Fish cut into pieces (Used Tilapia since it was easily available, but preferably a white one)
  2. ½ cup White Vinegar

For Batter:

  1. 1 cup gram flour
  2. ½ cup of whisked yogurt
  3. 1 egg
  4. 1 tbsp red chilli powder ( I wanted mine spicy, adjust as per your requirements) or paprika powder
  5. Salt as per taste
  6. ¼ teaspoon carom seeds (optional for digestion)
  7. 1 tbsp lemon juice
  8. Oil for deep frying
  9. Chaat masala or sour cream or mayonnaise or any other dip to serve

Ready, Set, Go:

  1. Wash and clean fish. Make pieces in the shape you wish, they can be fish fingers or bite size pieces, I cut them in squares. I used fish fillet.
  2.  Marinate the pieces in vinegar for around 10-12 minutes.
  3. Prepare the batter.
  4. Take the gram flour in a bowl. Add the whisked yoghurt, egg, adjust chili powder as per your spice levels, I prefer it hot to the T. It’s the spiciness that gives it the oomph! Add salt. Add ginger garlic paste and the carom seeds if you have (makes it easy to digest since gram flour may cause a little bloating), lemon juice, we have got vinegar in it so be careful about the lemon juice. Whisk the batter till there are no more lumps.
  5. Add the fish to the marinade and keep aside for a few minutes till we heat the oil.
  6. Heat oil for deep frying till almost smoky.
  7. Drop pieces in the oil, only a few at a time.
  8. Turn it carefully and fry till all sides are golden brown.
  9. The outer part should be crispy and the flesh should be tender.
  10. Drain the pieces on an absorbent paper.
  11. Serve immediately, hot and crispy.
  12. You can sprinkle it with chaat masala or serve with sour cream or Mayo.

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