Indian cuisine · Fish & Seafood

Amritsari Fish

Fish cubes in a spiced chickpea-flour batter with ajwain, deep-fried until crisp and dusted with chaat masala.

Ingredients · for 4 servings

• 700 g firm white fish fillet
• 120 g chickpea flour
• 2 tbsp rice flour
• 1 tsp ajwain (carom seeds)
• 1 tbsp ginger-garlic paste
• 2 tsp Kashmiri chili powder
• 1/2 tsp turmeric
• 1 egg
• 3 tbsp lemon juice
• 1 tsp chaat masala
• 1 l frying oil
• Salt

Instructions

1. Cut the fish fillets into 4 cm cubes, toss with 2 tbsp lemon juice and salt, let sit for 15 min., then pat thoroughly dry.
2. Crush the ajwain between your palms and mix with chickpea flour, rice flour, ginger-garlic paste, chili powder, turmeric, egg, salt and 80 ml water into a thick batter.
3. Turn the fish cubes in the batter until evenly coated all over, cover and marinate in the fridge for 20 min.
4. Heat the frying oil in a deep pot to 170°C – a drop of batter should immediately rise and bubble vigorously.
5. Fry the cubes in batches for 4–5 min. until the crust is deep golden brown and firm, then drain on paper towels.
6. Immediately dust with chaat masala and the remaining lemon juice and serve hot – raw onion rings and mint chutney go well alongside.