Beer Batter Amritsari Fish Pakoda

Ingredients 

• ½ cup beer
• 350-400 grams Rawas fillets cut into 1½-inch fingers
• 1½ tablespoons lemon juice
• Salt to taste
• ½ teaspoon cumin seeds
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 tablespoon ginger-garlic paste
• 1 tablespoon gram flour (besan)
• ½ cup refined flour (maida)
• ½ teaspoon baking powder
• 1 teaspoon carom seeds (ajwain)
• Chaat masala to sprinkle
• Oil for deep-frying
• Green chutney to serve
• Onion rings to serve
• Lemon wedges to serve
• Coriander sprig to serve

Method

1. Add fish in a bowl, lemon juice, salt, cumin seeds, red chilli powder, turmeric powder, ginger-garlic paste and gram flour, mix well and set aside to marinate for 10-15 minutes.
2. Heat sufficient oil in a kadai on medium heat.
3. Add refined flour, baking powder, and salt in another bowl to make beer batter. Crush carom seeds and add. Add chaat masala. Add beer, a little at a time, and keep mixing till you get a batter of coating consistency.
4. Dip marinated fish, one piece at a time, in the batter, slide into moderately hot oil and deep-fry till golden and crisp. Drain on absorbent paper. Sprinkle chaat masala over them and mix lightly.
5. Transfer into a serving bowl and serve hot with green chutney, onion rings, lemon wedges and coriander sprigs.