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...
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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.
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.
What is the best way to store leftover Amritsari Fish Fry?
To store leftover Amritsari Fish Fry, allow it to cool completely before placing it in an airtight container. You can keep it in the refrigerator for up to 2 days. For best results, reheat in an oven or air fryer to maintain its crispiness, rather than using a microwave.
Can I make Amritsari Fish Fry gluten-free?
Yes, you can make Amritsari Fish Fry gluten-free by substituting the gram flour (besan) and rice flour with gluten-free alternatives like chickpea flour and cornstarch. Ensure that all spices and condiments used are also gluten-free.
What types of fish work best for Amritsari Fish Fry?
For Amritsari Fish Fry, firm white fish like cod, tilapia, or catfish are ideal due to their texture and ability to hold up during frying. You can also use fish like salmon or trout for a different flavor profile.
What can I serve with Amritsari Fish Fry for a complete meal?
Amritsari Fish Fry pairs wonderfully with mint chutney, onion rings, and lemon wedges. You can also serve it alongside a fresh salad or steamed rice for a complete meal experience.
How can I achieve extra crispy Amritsari Fish Fry?
To achieve extra crispy Amritsari Fish Fry, ensure the oil is hot enough before frying. After the initial frying, re-fry the fish at a higher temperature for 1-2 minutes just before serving. This double frying technique gives the fish a delightful crunch.
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