Fish Amritsari Recipe

Fish Amritsari Recipe

Fish Amritsari is a popular North Indian dish known for its crispy and flavorful fried fish. Here’s a detailed description of the Fish Amritsari recipe:

Appearance:

Fish Amritsari features boneless fish fillets or fish chunks that are coated in a golden-brown, crispy batter. The fried fish is often garnished with a sprinkle of chaat masala, chopped cilantro (coriander) leaves, and served with lemon wedges for added freshness.

Aroma:

The aroma of Fish Amritsari is savory and aromatic, filled with the fragrance of spices like cumin, coriander, and ajwain (carom seeds). The batter, made with gram flour (besan) and spices, adds a distinct aroma of fried goodness.

Flavor Profile:

Fish Amritsari boasts a flavorful and spicy profile where the mild sweetness of fish is complemented by the tanginess of lemon and the heat of spices. The dish begins by marinating fish pieces in a mixture of ginger-garlic paste, turmeric powder, red chili powder, and lemon juice, which tenderizes the fish and infuses it with flavors. The fish is then dipped in a batter made from gram flour, ajwain, turmeric, red chili powder, and other spices, ensuring a crispy coating when fried. The battered fish is deep-fried until golden and crispy, resulting in a crunchy exterior and tender, flaky interior.

Texture:

The texture of Fish Amritsari is crispy on the outside due to the fried batter, while the fish inside remains moist and tender. The dish offers a delightful contrast between the crunchy coating and the soft, flavorful fish.

Cultural Significance:

Fish Amritsari is a popular street food and appetizer in Punjab, India, particularly in the city of Amritsar, known for its culinary delights. It showcases the rich and diverse flavors of Punjabi cuisine, highlighting the region’s love for spicy and fried dishes.

Serving and Enjoyment:

Fish Amritsari is traditionally served hot as an appetizer or snack, accompanied by mint chutney, tamarind chutney, or a yogurt-based dip. It can also be served as a side dish with naan (Indian flatbread) or steamed rice. Lemon wedges are often served on the side to squeeze over the fried fish, enhancing its flavors. Fish Amritsari is enjoyed for its crispy texture and spicy kick, making it a popular choice for both casual meals and festive occasions.

Conclusion:

Fish Amritsari is a beloved dish that showcases the bold flavors and textures of Punjabi cuisine. Its crispy exterior, tender fish, and aromatic spices make it a favorite among food enthusiasts. Whether enjoyed at a local restaurant or prepared at home, Fish Amritsari invites you to savor its delicious ingredients and the culinary heritage it represents from the vibrant streets of Amritsar.

Instruments Required:

1. **Large Pan or Kadhai**: For frying the fish.

2. **Mixing Bowl**: For marinating the fish.

3. **Slotted Spoon**: For removing the fried fish from oil.

4. **Paper Towels**: For draining excess oil.

Ingredients:

– 500 grams Fish Fillets (such as sole, tilapia, or cod), cut into fingers or cubes

– 1 cup Chickpea Flour (besan)

– 2 tbsp Rice Flour

– 1 tbsp Ginger-Garlic Paste

– 1 tsp Red Chili Powder (adjust to taste)

– 1/2 tsp Turmeric Powder

– 1 tsp Ajwain (Carom Seeds)

– 1/2 tsp Garam Masala Powder

– 1/2 tsp Chaat Masala Powder

– Salt to taste

– Vegetable Oil for frying

– Lemon wedges and sliced onions for garnish

Instructions:

Marinating the Fish:

1. In a mixing bowl, combine chickpea flour, rice flour, ginger-garlic paste, red chili powder, turmeric powder, ajwain, garam masala powder, chaat masala powder, and salt to taste.

2. Add a little water at a time to make a smooth and thick batter. The batter should coat the back of a spoon.

Frying the Fish:

1. Heat vegetable oil in a large pan or kadhai over medium-high heat.

2. Dip each fish fillet into the prepared batter, coating it evenly.

3. Carefully place the coated fish fillets into the hot oil, one by one, ensuring they are not overcrowded.

4. Fry the fish fillets until they are golden brown and crispy on all sides, about 4-5 minutes per side.

5. Use a slotted spoon to remove the fried fish from the oil and place them on a plate lined with paper towels to drain excess oil.

Serving Size:

This recipe makes approximately 4 servings.

Serving:

1. Transfer the fried Fish Amritsari to a serving dish.

2. Garnish with lemon wedges and sliced onions.

3. Serve hot with mint chutney or ketchup.

4. Enjoy your crispy and flavorful Fish Amritsari!

Cooking Time:

The total time required for cooking Fish Amritsari is approximately 20-25 minutes, including preparation, marinating, and frying. Adjust the spice levels according to your taste preferences.