Amritsari Fish Fry with Carom Seed Batter
Classic Punjabi Fish Fry Perfect for Any Occasion
Savor this crispy, spicy Amritsari fish fry from the heart of Punjab. This dish offers the perfect blend of tangy spices and aromatic carom seeds.
- 1 h
- 4
- Intermediate
Ingredients
For the Fish Marinade
For the Batter
For Frying
Preparation
Marinating the Fish
Cut the fish
Cut the fish into even-sized pieces.
Combine lemon juice and salt
Combine lemon juice and salt in a bowl.
Marinate the fish
Rub this mixture over the fish pieces, allowing it to marinate for about 15-20 minutes in the refrigerator.
Preparing the Batter
Mix dry ingredients
In a separate bowl, combine gram flour, rice flour, red chili powder, turmeric, carom seeds, ginger-garlic paste, and salt.
Add a pinch of baking soda to the batter for extra fluffiness.
Add water
Gradually add water, stirring to form a smooth, thick batter.
Check consistency
Ensure the batter coats a spoon without dripping too quickly.
Ensure the fish is dry before dipping in the batter for maximum crispiness.
Cooking Process
Dip the fish
Dip each marinated fish piece into the batter until well coated.
Fry the fish
Heat oil in a deep pan and fry the fish pieces until they turn golden brown.
Drain the fish
Remove fish from the oil and drain on paper towels to remove excess oil.
Plating & Serving
Amritsari Fish Fry with Carom Seed Batter
Amritsari Fish Fry with Carom Seed Batter
Serve on Lettuce
Place the crispy fish pieces on a platter lined with lettuce leaves for a fresh, crisp contrast.