Fish Amritsari

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Fish Amritsari is a classic and flavorful Indian snack that hails from the city of Amritsar in Punjab. Known for its rich culinary heritage, Amritsar is famous for its vibrant street food, and Fish Amritsari is a star attraction among them. With this quick and easy recipe, you can bring the delectable flavours of Amritsar to your home in no time!

 

Portions serving:4-5 pax

Preparation time: 10 mins

Cooking time: 25 mins

Calories: 256 cal per portion

 

Ingredients:

 

250gm Bhetki fish finger

1 tbsp Lemon juice

1 tsp Turmeric

2 tsp Salt

1 tsp Red chilli powder

1 tsp Cumin powder

1 tsp Coriander powder

1 tsp Garam masala powder

1 tsp Ajwain

1 tsp Ginger and garlic paste

1 Egg

2 tbsp Suji (Semolina)

1 tbsp Mustard oil

½ cup Rice flour

1 cup Besan (Gram flour)

1 tbsp Chopped coriander

1 pinch Baking soda

1 tbsp Chat masala

 

Method:

 

Begin by preparing the marinade for the fish. Take the Bhetki fish fingers and make sure they are clean and dry. In a bowl, combine lemon juice, turmeric, 1 tsp salt, red chili powder, cumin powder, coriander powder, garam masala powder, ajwain, ginger and garlic paste, egg, suji (semolina), mustard oil, rice flour, and chopped coriander. Add a pinch of baking soda to help the fish turn crispy when fried. Mix all the ingredients well to form a thick and smooth marinade.

 

Add the Bhetki fish fingers to the marinade and coat them thoroughly with the mixture. Ensure that each piece is coated evenly to infuse the fish with the delightful blend of spices and flavours. Let the fish marinate for a few minutes to absorb all the delicious goodness.

 

While the fish is marinating, prepare the batter for frying. In a separate bowl, take besan (gram flour) and season it with a pinch of salt and red chilli powder. Gradually add water to the besan and whisk it into a smooth and lump-free batter. The batter should have a thick yet flowing consistency.

 

Heat mustard oil in a deep frying pan over medium heat. Once the oil is hot, it's time to start frying the marinated fish. Dip each marinated fish finger into the besan batter, ensuring it is coated on all sides.

 

Carefully place the battered fish fingers into the hot oil one by one. Fry them in small batches to avoid overcrowding the pan. Fry the fish until they turn golden brown and become crispy on the outside. The besan batter creates a beautiful and crunchy coating that complements the tender and flavorful fish inside.

 

Once the Fish Amritsari is cooked to perfection, remove them from the oil using a slotted spoon and place them on a plate lined with paper towels. The paper towels will absorb any excess oil, leaving the fish crispy and light.

 

To add a final touch of Amritsar's street food charm, sprinkle the freshly fried Fish Amritsari with chat masala. The tangy and zesty flavors of chat masala elevate the taste of the dish, adding that extra punch to each bite.

 

Now, you can serve the piping hot Fish Amritsari on a platter, ready to be devoured by your family and friends. This delicious snack is best enjoyed with some mint chutney or tamarind sauce for an authentic Amritsari experience.

 

 

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