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Amritsari Fish

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Boneless fish marinated in yoghurt and spices and deep fried.

This recipe is from the book Khazana of Indian Recipes.

Preparation Time : 41-50 minutes

Cooking time : 16-20 minutes

Servings :

Amritsari Fish

Main Ingredients

Boneless fish, Malt vinegar

Cuisine

Punjabi

Course

Starter

Level Of Cooking

Medium

Calories

486.25

Carbohydrates

31

Protein

35.175

Fat

24.52

Fibers

0.6

Ingredients

  • Boneless fish cut into 1½ inch cubes specially surmai
    600 grams
  • Malt vinegar
    1/2 cup
  • Gram flour (besan)
    1 cup
  • Yogurt
    1/2 cup
  • Egg
    1
  • Carom seeds (ajwain)
    1 teaspoon
  • Salt
    to taste
  • Lemon juice
    1 tablespoon
  • Red chilli powder
    1 tablespoon
  • Ginger paste
    2 tablespoons
  • Garlic paste
    2 tablespoons
  • Oil
    to deep fry
  • Chaat masala
    1 teaspoon
  • Lemon wedges
    6-8

Method

Step 1


Marinate the fish cubes in vinegar for twenty minutes. Remove from the vinegar and pat them dry.

Step 2


Make a batter of gram flour, yogurt, egg, carom seeds, salt, lemon juice, red chilli powder, ginger paste and garlic paste.

Step 3


Keep the fish cubes in this marinade for about twenty minutes. Heat sufficient oil in a kadai and deep-fry the fish till golden brown and crisp.

Step 4


Drain on absorbent paper. Serve hot, sprinkled with chaat masala and lemon wedges.

Chef Tip

You could substitute malt vinegar with plain vinegar.

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