Introduction

 

Hey there, foodies! Let me take you on a culinary adventure with a recipe that holds a special place in my heart - Fish Amritsari. Imagine the bustling streets of Amritsar, the aroma of spices filling the air, and the sizzle of fresh fish frying to perfection. This dish is not just about flavors; it's about memories, nostalgia, and the joy of cooking something truly special.

 

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Recipe of Fish Amritsari

 

Portions serving: 4-5

Preparation time: 10 mins

Cooking time: 25 mins

Calories: 256 cal per portion

 

 

Ingredients:

 

• 250g Bhetki fish fingers
• 1 tbsp Lemon juice
• 1 tsp Turmeric powder
• 2 tsp Salt
• 1 tsp Red chili powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Garam masala powder
• 1 tsp Ajwain (carom seeds)
• 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

 

Instructions:
 

Step 1: Prepare the Marinade
Clean and dry the Bhetki fish fingers. In a bowl, mix lemon juice, turmeric, 1 tsp salt, red chili powder, cumin powder, coriander powder, garam masala powder, ajwain, ginger and garlic paste, egg, semolina, mustard oil, rice flour, and chopped coriander. Add a pinch of baking soda and stir well to create a thick and smooth marinade.

Step 2: Marinate the Fish
Coat the fish fingers thoroughly with the marinade. Let them sit for a few minutes, allowing the flavors to soak in.

Step 3: Prepare the Batter
In a separate bowl, take besan (gram flour) and season it with a pinch of salt and red chili powder. Gradually add water to create a smooth, thick batter.

Step 4: Heat the Oil
Heat mustard oil in a deep frying pan over medium heat until hot enough for frying.

Step 5: Coat the Fish in Batter
Dip each marinated fish finger into the besan batter, making sure each one is coated evenly.

Step 6: Fry the Fish
Carefully place the coated fish fingers into the hot oil. Fry in batches until golden brown and crispy on the outside, turning occasionally to cook evenly.

Step 7: Drain Excess Oil
Once fried, remove the fish from the oil and place them on a plate lined with paper towels to absorb any excess oil.

Step 8: Sprinkle Chat Masala
While still hot, sprinkle chat masala over the fried fish fingers to enhance the flavor.

Step 9: Serve
Serve the crispy Fish Amritsari hot with mint chutney or tamarind sauce for an authentic street food experience.

 

 

 

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About the Recipe

 

Fish Amritsari is a famous Punjabi dish known for its crispy texture and bold flavors. It originated in the streets of Amritsar, Punjab, where it became an instant hit among locals and tourists alike. The recipe typically involves marinating fish pieces in a blend of spices and gram flour (besan), then deep-frying until golden brown and crispy. It's served hot with tangy chutneys or creamy yogurt sauce, making it a perfect appetiser or side dish.

 

 

Cooking Tips

 

1. Choose Fresh Fish: Opt for fresh fish fillets like sole, tilapia, or cod for the best flavor and texture.
2. Marinate Well: Allow the fish to marinate for at least 30 minutes to absorb all the flavors of the spices.
3. Perfect Batter: Ensure the batter is thick enough to coat the fish evenly but not too thick to overpower the delicate flavor of the fish.
4. Hot Oil: Fry the fish in hot oil to achieve that crispy exterior while keeping the inside moist and tender.
5. Serve Immediately: Fish Amritsari tastes best when served hot and crispy, so enjoy it fresh out of the fryer.

 

 

Pairing Guide

 

Fish Amritsari pairs wonderfully with various accompaniments, enhancing its flavors and creating a satisfying meal experience. Here are some pairing suggestions:

 

• Mint Chutney: The refreshing flavor of mint complements the spicy and tangy notes of the dish.
• Pickled Onions: Tangy pickled onions add a delightful crunch and acidity to balance the richness of the fish.
• Naan or Roti: Serve Fish Amritsari with soft and fluffy naan or roti to soak up the delicious sauces.
• Refreshing Drink: Pair this hearty dish with a cool beverage like sweet lassi or nimbu pani for a refreshing contrast.

 

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Frequently Asked Questions about Fish Amritsari

 

1. What fish is best for Fish Amritsari?
   • Fresh white fish fillets like sole, tilapia, or cod work best for this recipe.
2. How long should I marinate the fish?
   • Marinate the fish for at least 30 minutes to allow the flavors to penetrate.
3. Can I use store-bought fish marinade?
   • While homemade marinade is preferred for authentic flavors, you can use store-bought marinades as well.
4. What oil is best for frying Fish Amritsari?
   • Use a neutral oil with a high smoke point, such as vegetable oil or canola oil, for frying.
5. Can I bake Fish Amritsari instead of frying?
   • While frying yields the best results, you can bake the marinated fish in a preheated oven at 400°F (200°C) for about 15-20 minutes or until cooked through.
6. How do I make the batter for Fish Amritsari?
   • Mix gram flour (besan) with spices like turmeric, chili powder, cumin, and coriander to create a thick batter consistency with water.
7. What can I serve with Fish Amritsari?
   • Fish Amritsari pairs well with mint chutney, pickled onions, naan, or roti.
8. Can I make Fish Amritsari ahead of time?
   • While it's best enjoyed fresh, you can prepare the marinated fish ahead of time and fry it just before serving.
9. Is Fish Amritsari spicy?
   • The level of spiciness can be adjusted according to personal preference by altering the amount of chili powder in the marinade.
10. Is Fish Amritsari gluten-free?
    • Traditionally, Fish Amritsari is made with gram flour (besan), which is gluten-free. However, cross-contamination in the kitchen or the use of wheat-based ingredients in the marinade may affect its gluten-free status.

 

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