Amritsari Fish Fry is a delectable Punjabi delicacy renowned for its rich flavors and crispy texture. Prepared with fish marinated in a blend of spices and gram flour (besan), this dish encapsulates the essence of Amritsar, a city in Punjab, India, famous for its culinary delights. The fish fillets are marinated in a mixture of spices including red chili powder, turmeric, cumin, and ginger-garlic paste, then coated with gram flour before being shallow fried until golden and crispy. This popular street food from Amritsar offers a tantalizing combination of aromatic spices and a crunchy exterior, perfect to savor as an appetizer or a delightful side dish.
Here’s a detailed recipe for making Amritsari Fish Fry:
Ingredients:
- 750 grams of fish fillets (use any fish preferably Surmai or Singhara)
- 1 tablespoon garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon carom seeds
- 1 tablespoon lemon juice or Vinegar
- Salt to taste
- 2 tablespoons gram flour (besan)
- 1 tablespoon corn starch
- 1 egg
- Oil for deep frying
For the marinade:
- Prepare the Fish:
- Rinse the fish fillets under cold water and pat them dry using paper towels.
- Cut the fish into manageable pieces if they’re too large.
- Marinate the Fish:
- In a bowl, mix ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, lemon juice, and salt to form a paste.
- Apply this marinade evenly on both sides of the fish fillets and let them marinate for at least 30 minutes in the refrigerator.
- Prepare for Frying:
- After marination, sprinkle gram flour (besan), corn starch, egg and rub evenly over the fish fillets . This helps in providing a crispy texture to the fried fish.
- Add carom seeds and mix well.
- Frying the Fish:
- Heat oil in a Wok or Kadahi over medium heat for deep frying.
- Once the oil is hot, carefully place the marinated fish fillets in the pan, ensuring not to overcrowd.
- Fry the fish until golden brown and crispy (usually takes around 3-4 minutes).
- Gently flip the fish using slotted spatula and fry the other side until it turns golden brown and the fish is cooked through.
- Drain and Serve:
- Once fried, place the fish on paper towels to drain excess oil.
- Garnish and Serve:
- Serve the Punjabi-style Fish Fry hot, garnished with freshly chopped coriander leaves and lemon wedges.
- It can be enjoyed as an appetizer or as a side dish with rice or bread.
Enjoy the crispy and flavorful Punjabi-style Fish Fry! Adjust the spices according to your taste preferences for a personalized touch.
