Amritsari Fish Fryby Leena Kohli (@leenakohli)
Amritsari fish fry (Amritsari Machhi), a renowned street food from the northern Indian city of Amritsar, has its roots in the region. This dish features fish that's slightly coated with a blend of gram flour, rice flour, ginger garlic paste, and zesty spices. It undergoes a two-step frying process, initially in hot oil until partially cooked, and then once more for a crispy, golden finish. The result is a delightful, crunchy, and appetizing treat enjoyed by people of all tastes.
- 500gFish Fillets
- 2tbspLemon Juice
- 1/2tbspRed Chilli Powder
- 1tspCarom Seeds
- 1pinchof Asafoetida
- 1tbspGinger Garlic Paste
- 1tbspdry Fenugreek Leaves (Kasuri Methi)
- 1tbspMustard Oil
- 2tbspGram Flour (Besan)
- 1tbspRice Flour
- 1tspSalt (as per taste)
- Oil for frying
- Chaat masala to sprinkle
Pat dry fish fillets and cut them into small pieces or strips (about 1.5 inches)
Place the fish in a mixing bowl.
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.
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.
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.
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.
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.
Arrange the fried fish in a serving bowl or on a plate, drizzle fresh lime juice and sprinkle with chat masala.
Serve the Amritsari Fish Fry with mint chutney, onion rings and lemon wedges.
Tips & Tricks
Adjust the spices according to your tste.
Maintain a consistent oil temperature for even crispiness.
A dip in hot oil for a second fry adds an extra layer of crispiness and a golden finish to the fish.
You can partially fry the fish in advance and store it in an airtight container in the refrigerator.
The number of servings may vary depending on the portion size.
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨