1. Pat dry fish fillets and cut them into small pieces or strips (about 1.5 inches)

1st Marination

1. Place the fish in a mixing bowl.

   

2. Marinate the fish by adding lemon juice, red chilli powder, salt, carom seeds, asafoetida, ginger garlic paste, dry fenugreek leaves and mustard oil. Mix well and let it sit for 10 minutes.

   

   

2nd Marination

1. To the marinated fish, add gram flour, rice flour, curd and salt to taste. Mix well to coat the fish evenly and let it rest for 15-20 minutes.

   

   

For Frying

1. Heat oil in a deep pan or kadai over medium-high heat until it's hot enough for frying. To test, drop a small amount of batter into the oil; it should sizzle and quickly rise to the surface.

2. Carefully place the marinated fish into the hot oil in batches. Let it fry for about a minute, then flip and continue frying for another 2-3 minutes until they are partially cooked. Transfer them to a paper towel.

   

   

3. Just before serving, re-fry the fish in hot oil over medium-high heat for 1-2 minutes to achieve an extra crispy and golden exterior. Use a slotted spoon to remove the fried fish and place them on a kitchen towel to absorb excess oil.

   

4. Arrange the fried fish in a serving bowl or on a plate, drizzle fresh lime juice and sprinkle with chat masala.

   

5. Serve the Amritsari Fish Fry with mint chutney, onion rings and lemon wedges.