Crispy Delight: Step-by-Step Guide to Making Punjabi Amritsari Fish.

CErtainly! Here's a step-by-step guide on how to make Punjabi Amritsari Fish:

Ingredients:

500 grams boneless fish fillets (such as cod or tilapia)

1 cup chickpea flour (besan)

2 tablespoons rice flour

2 tablespoons cornflour

1 tablespoon ginger-garlic paste

1 tablespoon lemon juice

1 teaspoon red chili powder (adjust to taste)

1 teaspoon carom seeds (ajwain)

1 teaspoon turmeric powder

1 teaspoon coriander powder

1/2 teaspoon garam masala

Salt to taste

Water (as needed) for batter

Oil for deep frying

Fresh coriander leaves for garnishing

Lemon wedges for serving

Step 1: 

Clean the fish fillets and pat them dry using a paper towel. Cut them into desired-sized pieces and set them aside.

Step 2: 

In a mixing bowl, prepare the marinade by combining ginger-garlic paste, lemon juice, red chili powder, turmeric powder, coriander powder, garam masala, and salt. Mix well to form a paste.

Step 3: 

Coat the fish pieces with the prepared marinade, ensuring they are evenly covered. Allow the fish to marinate for at least 30 minutes to an hour, allowing the flavors to infuse.

Step 4: 

In a separate bowl, prepare the batter by combining chickpea flour (besan), rice flour, cornflour, carom seeds (ajwain), turmeric powder, red chili powder, and salt. Mix well.

Step 5: 

Gradually add water to the flour mixture and whisk until you achieve a smooth and thick batter consistency. The batter should be thick enough to coat the fish pieces.

Step 6: 

Heat oil in a deep pan or kadhai for deep frying. The oil should be hot but not smoking.

Step 7: 

Take a marinated fish piece and dip it into the prepared batter, ensuring it is coated completely. Shake off any excess batter.

Step 8: 

Gently slide the coated fish into the hot oil. Fry a few pieces at a time, avoiding overcrowding the pan.

Step 9: 

Fry the fish until they turn golden brown and crispy on both sides. Flip them once to ensure even cooking. This usually takes about 4-5 minutes per side, depending on the thickness of the fish.

Step 10: 

Remove the fried fish from the oil using a slotted spoon and drain excess oil on a kitchen paper towel.

Step 11: 

Repeat the process with the remaining fish pieces until all are fried.

Step 12: 

Garnish the Amritsari Fish with freshly chopped coriander leaves. Serve hot with lemon wedges on the side.

That's it! You have successfully made Punjabi Amritsari Fish. It's a popular and delicious dish known for its crispy exterior and flavorful marinade. Enjoy it as an appetizer or as part of a main course.