Amritsari Fish Fry

Instructions

1. 1

   Marinate the Fish

   • Gently pat the fish pieces dry with a paper towel to remove excess moisture.
   • In a large bowl, combine the fish pieces with ginger-garlic paste, lemon juice, ajwain, red chili powder, turmeric powder, and salt.
   • Mix gently with your hands to ensure each piece is evenly coated with the marinade.
   • Cover the bowl and let the fish marinate in the refrigerator for at least 30 minutes, or up to 1 hour for deeper flavor.
2. 2

   Prepare the Batter

   • In a separate mixing bowl, whisk together the besan, rice flour, chaat masala, garam masala, and crushed kasuri methi.
   • Gradually pour in the water while whisking continuously to form a thick, smooth, and lump-free batter.
   • The batter should have a consistency similar to pancake batter, thick enough to coat the back of a spoon without being runny.
3. 3

   Fry the Fish

   • Heat the vegetable oil in a kadai or deep pan over medium-high heat until it reaches a temperature of 175-180°C (350-360°F).
   • To test the oil without a thermometer, drop a small amount of batter into it. If it sizzles and rises to the surface immediately, the oil is ready.
   • Take a piece of marinated fish, dip it into the batter, ensuring it's fully coated, and let any excess batter drip off.
   • Carefully slide the coated fish into the hot oil. Fry in small batches of 4-5 pieces to avoid overcrowding the pan, which can lower the oil temperature.
   • Fry for about 4-5 minutes, turning occasionally, until the fish is golden brown, crispy, and cooked through.
   • Using a slotted spoon, remove the fried fish and place it on a wire rack to drain any excess oil and maintain crispiness.
4. 4

   Garnish and Serve

   • While the fish is still hot, sprinkle a generous pinch of chaat masala over it for an extra tangy kick.
   • Serve immediately with fresh lemon wedges and a side of mint chutney and onion rings for the authentic street-food experience.