Ingredients with Measurements:
- 500 grams of boneless fish fillets (preferably cod or haddock)
- 1 cup of gram flour (besan)
- 1 tablespoon of rice flour
- 1 teaspoon of red chili powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of garam masala
- 1 teaspoon of carom seeds (ajwain)
- 1 teaspoon of salt
- 1/2 cup of water
- Oil for deep frying
Special equipment needed:
- Deep fryer or a deep pan for frying
Step-by-step instructions:
1. Wash the fish fillets and pat them dry with a paper towel.
2. In a mixing bowl, add gram flour, rice flour, red chili powder, coriander powder, cumin powder, garam masala, carom seeds, and salt. Mix well.
3. Gradually add water to the mixture to make a thick batter. Mix well to remove any lumps.
4. Heat oil in a deep fryer or a deep pan over medium heat.
5. Dip each fish fillet in the batter, making sure it is coated well.
6. Gently drop the fish fillets in the hot oil and fry until golden brown and crispy.
7. Remove the fish fillets from the oil using a slotted spoon and place them on a paper towel to remove excess oil.
8. Serve hot with mint chutney or tartar sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Oil temperature: 180°C (350°F)
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 260
- Total fat: 12g
- Cholesterol: 75mg
- Sodium: 600mg
- Total carbohydrates: 14g
- Protein: 24g
Substitutions for ingredients:
- Rice flour can be substituted with cornstarch or all-purpose flour.
- Carom seeds can be substituted with fennel seeds or nigella seeds.
Variations:
- Instead of fish, you can use shrimp or chicken.
- You can add a pinch of turmeric powder to the batter for a yellow color.
Tips and tricks:
- Make sure the batter is thick enough to coat the fish fillets well.
- Do not overcrowd the fryer or pan, as it will lower the oil temperature and make the fish soggy.
- Serve the fish immediately after frying for the best taste and texture.
Storage instructions:
- Amritsari fish is best served fresh and hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, preheat the oven to 180°C (350°F) and place the fish fillets on a baking sheet. Bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the Amritsari fish on a platter with lemon wedges and mint chutney.
Garnishes:
- Garnish with chopped coriander leaves or green onions.
Pairings:
- Serve with steamed rice or naan bread.
Suggested side dishes:
- Cucumber raita or mixed vegetable salad.
Troubleshooting advice:
- If the batter is too thin, add more gram flour to thicken it.
- If the fish is not crispy, increase the oil temperature or fry for a longer time.
Food safety advice:
- Make sure the fish is fresh and properly cleaned before cooking.
- Use a food thermometer to ensure the oil temperature is at least 180°C (350°F) to prevent undercooked fish.
Food history:
- Amritsari fish is a popular street food in the city of Amritsar in Punjab, India. It is believed to have originated in the early 1900s.
Flavor profiles:
- The Amritsari fish has a crispy and spicy exterior with a tender and flaky interior.
Serving suggestions:
- Serve as an appetizer or a main course.
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Region: Indian