Amritsari Fish Fingers - SK Khazana A continental dish with an Indian twist, Amritsari Fish Fingers are the perfect way to indulge when you crave some deep fried foods. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 02 May 2020 in Recipes Non Veg New Update Main Ingredients King fish (surmai) fillets, Lemon Cuisine Punjabi,Indian,Fusion Course Snacks and Starters Prep Time 26-30 minutes Cook time 11-15 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Non Veg Ingredients list for Amritsari Fish Fingers - SK Khazana 300 grams King fish (surmai) fillets cut into fingers 1/2 Lemon to taste Salt 2 cups Gram flour (besan) fine 1/4 teaspoon Carom seeds (ajwain) 1 1/2 tablespoons Red chilli powder 1/2 teaspoon Turmeric powder 1 tablespoon Ginger-garlic paste 2 tablespoons Yogurt 2 Eggs Chaat masala to sprinkle to serve Onion rings to serve Lemon wedges to serve Green chutney Method Take fish fingers in a large bowl, squeeze the juice of ½ lemon, add salt and mix well. Set aside to marinate for 10 minutes. Take Fine Besan in another large bowl, add, carom seeds, salt, red chilli powder and turmeric powder and mix well. Add ginger-garlic paste, yogurt and break eggs into the same bowl. Whisk to make a smooth mixture. Add sufficient water and continue to whisk to make a thick and smooth batter. Add the fish fingers, mix till well coated. Set aside for 10-15 minutes. Heat sufficient oil in a kadai, slide in the fish fingers and deep-fry till golden brown and crisp. Drain on absorbent paper and sprinkle a little chaat masala over them. Transfer them into a serving bowl and serve hot with onion rings, lemon wedges and green chutney. #Carom seeds (ajwain) #Chaat masala #Eggs #Ginger-garlic paste #Gram flour (besan) #Green chutney #King fish (surmai) fillets #Lemon #Lemon wedges #Onion rings #Red chilli powder #Turmeric powder #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article