Fish Amritsari is a signature Punjabi dish and made from the copious supply of fresh water fish from the great rivers of Punjab. It can be made with Tilapia, Cod, Betki or Rock-fish fillets. I prefer using Rock-fish. I generally pick up Rock-fish fillets from Costco and make fish fries with the square pieces and Amritsari with the rest.
Ingredients For Marinade
- 1lb. boneless fish cut into 2 by 2 pieces (I used rock fish fillets, you can use any of your favorite fish)
- 2 lime juice
- 1 tbsp. red chili powder
- 4 tbsp. ginger paste
- 2 tsp. garlic paste
- 2 tsp. green chili paste
Ingredients For Batter
- 1 cup besan or chick pea flour
- 2 tbsp. rice flour
- 1 tsp. ajwain (Carom seeds)
- 1 egg
- 2 tbsp. thick yogurt
- Oil For Frying
Note: I love to add chat masala before serving which is optional.
Take all the ingredients for marinade in a bowl and mix well so that all fish get a nice coating of the spices. marinate the fish for 30 minutes.
In a separate bowl take all ingredients for batter other than oil. Whisk it well so that all ingredients are mixed properly. Now add this dry ingredient to the marinated fish and toss well so that the fish pieces are coated with a thick batter. Let it sit for another 15 minutes.
Heat enough oil for deep frying. Now gently slide each pieces of fish into the oil. Be careful not to overcrowd the oil. Fry till the outer coating is crispy and golden brown. Remove from hot oil with a slotted spoon and drain them on an absorbent paper.
Place the fried fished on a serving plate and sprinkle chat masala over them before you serve.