Batter fried crispy white fish with indian spices. Gluten free.
When I was in India and working on The Pink CakeBox, the cook at my parents’ house would make amazing crispy Amritsari fish. Growing up I was never into seafood but somewhere along the line, that has changed. I am still not too experimental but I am better at trying out stuff.
Even when I was not into seafood, Amritsari Fish is one thing I would still eat without creating a fuss, probably because it is fried. Summer vacations at my grandparents always meant Amritsari fish and tandoori chicken for snacks. Dal makhani, butter chicken and butter naan for dinner, and ice cream for dessert. No wonder I was a fat kid.
Amritsari Fish is a pretty popular restaurant appetizer made famous in the city of Amritsar in Punjab. Amritsar is also a very holy city for us Sikhs, and is home to the beautiful and peaceful Golden Temple. Fresh water fish is best, but any white fish will do. I used tilapia here.
The thing that makes Amritsari fish different from other fish preparations is that it is coated in a spiced gram flour batter and deep fried till the outside is crunchy. A little chaat masala, which can be found in Indian grocery stores, is sprinkled on top once out of the fryer and you can serve the fish with some onions and mint chutney on the side for a perfect party appetizer.
Few things to keep in mind while making this dish. Marinate for a max 1 hour. Fry only in small batches, so that not too much oil is absorbed. Take care not to overcook the fish, just fry till its a nice golden color. Place the fish on paper towels after removing from fryer, so that excess oil is soaked.
I know things have been quiet here, and I am posting after a while. I apologize to all the regular readers, and I reassure you the gap is temporary. I am sorting a few things personally and professionally and as such sometimes the blog takes a back seat. For now, I am hoping this fish recipe along with an apology should make up for keeping this space silent . Hopefully I will be a little more regular, but excuse me if I am not.
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