Amritsari Fish Fried Food
BATTERED AMRITSARI FISH
Crispy batter covers flaky white fish fillets - spiced with Indian flavours of garlic, ginger, cumin and chaat masala
Provided by Anjum Anand
Categories Dinner, Fish Course
Time 30m
Yield Serves 8 as a starter
Number Of Ingredients 11
Steps:
- For the marinade, blend or pound the ginger, garlic, lemon juice, cumin, chilli powder, 1⁄2 tsp ground black pepper, 11⁄2 tbsp water and 2 tsp salt to a fine paste, then stir in the ajwain seeds. Place the fish in a non-metallic bowl, spoon over the marinade and toss well to coat. Leave to marinate in the fridge for 1 hr.
- Mix the rice flour and gram flour together. Sprinkle over the fish, thoroughly coating it, then set aside for 10 mins.
- Fill a wok or large saucepan with oil so that it comes between half and two-thirds of the way up the side, and heat to 190C - you could use a deep-fat fryer for this. Drop a few pieces of fish into the hot oil, but do not overcrowd the pan, and fry for 2-3 mins until golden brown. Transfer to a plate lined with kitchen paper to drain. Repeat with the remaining fish. Sprinkle over the chaat masala and serve immediately.
Nutrition Facts : Calories 222 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 0.2 milligram of sodium
AMRITSARI FISH (FRIED)
This is a dish from punjab, India, and is sold in streets corner in Amritsar. do not forget to squeeze lemon juice before eating. Try with mint-cilantro chutney.
Provided by Deshdeep Sethi
Categories Lunch/Snacks
Time 51m
Yield 8 pieces, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Clean, wash and cut fish into one and a half inch size cubes.
- Apply salt, lime juice, Ginger Paste, Garlic Paste and red chili powder.
- Keep aside for 20 minutes.
- Make a batter of gram flour, Yogurt, egg, ajwain, salt and water.
- Keep the already marinated fish pieces dipped in this batter for 15 minutes.
- Heat oil in a Kadhai/Wok and deep fry the fish till golden brown and crisp.
- Serve hot sprinkled with chaat masala and lemon wedges.
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- In a mixing bowl, mix together the gram flour, wheat flour, rice flour, salt, lime juice, ginger garlic paste and all the spices. Gradually add water and whisk to form a lump free, thick batter (I used ¼ cup of water)
- Set your cooking pot with the oil to heat. Once sufficiently hot, start adding the fish pieces one by one. Fry until they turn light golden in colour. Once done, drain and remove on an absorbent kitchen towel
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- Place fish in a bowl / container , add ginger garlic paste , salt , mustard oil , lemon juice, tandoori masala, 1/2 tsp ajwain and all other spices listed in ingredient list except Besan/ gram flour.
- Rub in all masala to fish , such that its well coated with spices. Allow the marination to stand for minimum 30 minutes or upto 6-8 hrs .
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- In a mixing bowl, add in finely chopped ginger, garlic, green chilies, chili flakes (optional), ajwain seeds, pepper powder, chickpea flour, lemon juice, turmeric powder, salt. Mix well to make a thick batter by using water.
- Take the fish pieces and mix them well in the chickpea batter mixture until the pieces are coated well.
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- Place a large pan over medium flame and pour oil in it. Once the oil is hot enough add cumin seeds, carom seeds, garlic paste, ginger paste, spice chili powder, turmeric powder, coriander powder, bengal gram flour and salt in this pan. Mix the ingredients well to form a thick marinade paste. Turn off the gas knob now and transfer this paste to a separate bowl.
- Take the fish fillets and apply the paste on it evenly. Keep it aside for some time so that it gets marinated properly. After sometime place a non-stick pan over medium flame and heat oil in it. Once the oil is hot enough add the marinated fish fillets in it and fry till they turn crispy and golden brown from all the sides.
- Take a serving platter and arrange 2 lettuce leaves on it. Arrange the fish pieces on the platter and sprinkle lime juice on top of it. Your Amritsari Fish is now ready. Garnish it with lemon slices and serve hot along with some dips or chutney.
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- Guru ka Langar & Kara Prasad. The list has to start with the langar food, or Guru ka Langar, at the Golden Temple. This is the largest community kitchens of the world, serving over lakh devotees on a daily basis for many years.
- Amritsari Kulcha. Amritsar is synonymous with the Kulcha. The maida roti, filled with a spiced mixture of potatoes, cauliflower, paneer, and special masalas, cooked in a tandoor, and served with a generous helping of butter or ghee, is the best food in Amritsar.
- Sarson Da Saag & Makke Ki Roti. This essential Punjabi food is best to eat in the cold winters, as it gives warmth to your body. The creamy Sarson da Saag, when had with buttery corn roti, gives you a blissful feeling in the streets of Amritsar.
- Tandoori Chicken & Chicken Tikka. If it’s tandoori chicken you want to eat in Amritsar, you have to go to Beera Chicken House. They marinate the whole chicken with spices and is roasted to bring out the juiciest chicken you have ever tasted.
- Keema Kulcha. If you want meats, instead of veggies in your Kulcha, then the Keema Kulcha at Friends Dhaba is what you should go for. The juicy and soft keema inside the golden crispy kulcha will tingle your taste buds.
- Shammi Kebab & Mutton Tikka. Non-veg food is unthinkable without Shami Kebab and Mutton Tikkas. The deep fried Shami Kebabs, with the spiced chicken inside golden crust outside, is sheer delight.
- Paya. This is a special dish, which you get even tastier in Amritsar. Pieces of goat or sheep legs, cooked with special spices, and made into a broth, is best eaten with keema paratha.
- Mutton Chaap. The secret of this mutton dish is the slow cooking and the marinating of the lamb ribs. The rich spices like cardamom, cinnamon, saffron lend rich flavors and taste to the gravy.
- Bheja Fry. If you don’t mind eating the brains of a goat, then go ahead and eat this in Amritsar. The traditional approach to cooking in Amritsar lends unique flavors and aromas to any food – veg or non-veg.
- Mutton Curry. Tangy and spicy in taste, the Mutton Curry is a combination of mutton and vegetables. In Amritsar, it is prepared with grounded masalas, curds, and vegetables like onions, baby corn, tomatoes.
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- Place flour, garlic, ginger, ground carom seeds, and red chili powder in a large bowl. Break the egg into the bowl (if you are using egg). Season with salt. Add water little by little to make lump free smooth batter.
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- Add all the ingredients for batter in a big bowl, mix well. Slide in the fish pieces in the batter, stir to coat the fish pieces well in the batter, let stand for another 5 to 7 minutes.
- In the mean time, heat oil for deep frying; slide in the fish pieces in batches, not too much at a time; fry the fish pieces till it turns a bright golden brown color on both the sides.
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Amritsari Fish Fry is a piquant & tangy deep fried snack native to the city of Amritsar, Punjab. This is a delicious crunchy Fish Fry environ in Indian flavours & works as a great appetizer. The Crispy Amritsar Fish Fry Recipe is easy to make & ideal for occasions like birthdays, dates, road trips & short-notice parties. Amritsari Fish Fry Recipe is made with fish fillets & a melange of …
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From pinterest.ca
From pinterest.ca
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Amritsari Fish Recipe. Clean, wash and cut fish into one and a half inch size cubes. Apply salt, lime juice, ginger paste, garlic paste and red chilli powder. Keep aside for 20 minutes. Make a batter of gram flour, curd, egg, ajwain, salt and water. Keep marinated fish pieces dipped in this batter for 15 minutes.
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