Amritsari Fried Fish

Amritsari Fish Fry

Amritsari Fried Fish is named after the city from where it originates i.e Amritsar in Punjab, India. Traditionally, the two main fish used for this dish is Sole and Singhara. However, you can easily make it with any boneless fish fillet of your choice. It is easy to prepare and can served as a appetizer or a side dish to accompany the main course. Hope you enjoy making it. Happy Cooking ! – Kamakshi :)

Prep Time : 20 mins                                            Cook Time : 15 mins
Serves : 6

INGREDIENTS:

  • 500 gms boneless fish, cut into 1.5 inch pieces
  • 1 tbsp lemon juice
  • 2 tbsp Ginger paste
  • 2 tbsp Garlic paste
  • 1 tbsp Red Chilli Powder
  • 1/2 cup Vinegar
  • 1 cup Gram Flour (Besan)
  • 1 Egg
  • 2 tbsp Rice Flour
  • 1 tsp Turmeric Powder
  • 1 tsp Carom seeds (Ajwain)
  • 1/2 cup Curd (Optional)
  • 1 tsp Chat Masala (Optional)
  • Salt to taste
  • 2 cups oil – to fry the fish
  • For Garnish  - Lemon wedges, onion rings and mint chutney

METHOD

  1. In a large bowl , add the fish pieces and marinate with lemon juice, ginger and garlic paste,red chilli powder and salt and keep it aside for 15-20 mins
  2. Then add the gram flour, rice flour, vinegar, carom seeds, egg, turmeric,salt and curd to the fish pieces and nicely coat all the fish pieces with all the ingredients. The batter should not be too thin or thick. Just ensure that the pieces are evenly coated and the batter does not drip from the pieces..
  3. Heat oil in a pan and add the fish pieces. Please note that the oil should not be very hot or cold. Fry the fish pieces on medium heat, for 8-10 mins till it turns golden brown.
  4. Drain on a paper towel to remove the excess oil and sprinkle chat masala on top and serve with onion rings, lemon wedges and mint chutney. Enjoy :) !
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Fried Fish Fillet with Panko

I am one of the biggest fans of “Fish and Chips”. However, after eating numerous hopeless attempts in Kathmandu, I decided to make my own .. minus the chips :)  ( trying to cut some of the calories !) ….. For this recipe, I need a nice white flaky fish, so I choose the “BASA” fish fillet which is perfect for making this dish. It is easy to prepare , cooks very fast and tastes delicious.  Last but not the least, the magic ingredient is “Panko” !

Panko is Japanese style breadcrumbs.  They are flaky and much lighter, crisper and crunchier than Western breadcrumbs and they absorb less oil.
I tried and tested this recipe on my kids and nephews and they loved it . I hope you enjoy making it for your families too. Happy Cooking ! :)  Kamakshi

Prep Time : 20 mins                               Cook Time : 15 mins
Serves : 6

INGREDIENTS

  • 500 gms Fish Fillet ( Basa or any one of your choice)
  • 2 tbsp Fish Sauce
  • 1 tbsp Vinegar
  • 1 Egg White
  • 1 1/2 cups Oil for frying the fish

METHOD

  • Clean the fish fillet and cut it in the desired size.

  • Add the fish sauce and vinegar to the cut fish pieces and marinate for 15 mins.

Marinated pieces of fish

  • Whisk the egg white till it is fluffy. Dip the fish piece into the egg white and cover it on all side with the Panko (Japanese bread crumbs )

Fish coated in "Panko"

  • Heat the oil in a pan and add the fish pieces. The oil must not be too hot otherwise, the breadcrumbs will burn and the fish will not get cooked. The fish should be fried on medium heat on both side. It takes 15 mins for the fish to get completely cooked.

  • Serve hot with Mayonnaise or Tartar Sauce. Enjoy  :) !

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