Amritsar, a city in the north of India in Punjab, is famous for their famous food culture. There are a number of dishes in the North Indian cuisine that originate from Amritsar, and this Amritsari Fish Fry is a perfect example of that. It is a regular batter fish fry which can be enjoyed with a glass of beer or white wine on a Friday or Saturday evening with friends. Also did I mention this is a glutenfree fish fry. All the more reason for you to give it a try right now.
I have created a lot of recipes from Amritsar, and if you are in mood of recreating your memories from your time in Amritsar/Punjab you might give these a try.
Amritsari Aloo Kulcha
Amritsari Chole Murg
I served my fish fry with a sprinkle of extra tangy chaat masala which is one of absolute favorite spice in my workshop. If you haven’t given this spice a try, head right now to the nearest Asian supermarket and look for this spice mix. And slices of red onion go well with anything fried in Indian cuisine.
Here’s the recipe for you. Let me know below in the comments if you give it a try.
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Amritsari Fish Fry
In a large bowl, add yogurt, ginger-garlic paste, chickpea flour, and all the spices except the chaat masala. Mix it well and ensure that the batter has no clumps.
If you have the fish in fillets, cut them intop 2 cm size cubes. This ensures that it is easy to be dipped into the batter and can be eaten at one go. Add the fillets to the batter and them it all a good mix using a spoon or without, but remember to be gentle. Let the fish cubes sit in the batter for 15 mins outside or inside the fridge with plastic cover on it.
After 15 mins, add oil enough in a frying pan for shallow the fish. Using a spoon lift the fish cubes and add them to the pan. Fry them on medium flame till golden brown. Ensures that each side is fried for atleast 5 mins and this will ensure that it stays crunchy for a while.
Continue this process till all the fish is fried. Remove the fried fish on a kitchen paper lined plate to remove the excess oil. Once all fried serve it hot after squeezing half a lime and sprinkling chaat masala for that extra zing. They taste great with the sliced onion and mint chutney.