A popular Amritsari ( a city in Punjab) street food..Fish ( sole, tilapia, salmon, kingfish etc) coated with spices, gram flour, rice flour etc and then deep fried till crunchy. It can be served as an appetizer with a sprinkling of chaat masala, green chutney and onion or as a side dish with rice, dal and subzi. The recipe is similar to that of a popular Pakistani fish fry known as Lahori fish. To ensure maximum crunch, cut the fish diagonally into thin slices. Ajwain (aymodakam) gives it a very distinct flavor, make sure you do not skip it.
Ingredients (Serves 3 – 4 as an appetizer)
1. Boneless fish (I used tilapia) – 400- 500 gm, cut diagonally into thin slices
2. Ginger-garlic paste – 1 tbsp
Lemon juice – 1 tbsp
Salt and pepper – As required
3. Yoghurt – 2.5 tbsp
Besan / chickpea flour / kadala mavu – 3 tbsp
Rice flour – 1 tbsp
Turmeric powder – 1/4 tsp
Cumin powder – 1/4 tsp (optional)
Kashmiri chilli powder – 1 tsp
Ajwain / aymodakam – 1/2 tsp
Green chilies – 1 – 2, minced
Mustard oil – 1 tbsp
Salt – 1 – 2 pinches or as required
- Cut the fish fillet diagonally into thin slices. Add ginger-garlic paste, lemon juice, salt and pepper. Mix well and set aside for 15 minutes.
2. Add ingredients numbered 3 to the fish pieces. Mix well. Add 1 – 2 tsp water, if required.
3. Heat oil in a pan over medium-high heat. Add the fish pieces in 2 – 3 batches and fry until browned and crunchy, takes about 7 – 8 minutes. Remember to flip to the other side while frying. Sprinkle chat masala and serve with green chutney and lemon / lime wedges.