Friday, November 27, 2020

Amritsari Fish Fry | Batter Fried Fish Recipe

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In this Indo-Chinese version of the chicken lollipop, the chicken winglets are shaped into lollipops and then fried. For the drums of heaven these fried lollipops are tossed in a mix of schezwan sauce and tomato ketchup.

The succulent chicken lollipops glazed with the tangy sauce make this an irresistible starter for any meal.

Amritsari Fish Fry

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Ingredients
  

  • 500 gms Boneless Fish Basa, Cod, Haddock,Sole or Catfish fillets

1st Marinade:

  • 1 tsp salt
  • 2 tsp Ginger Garlic Paste
  • 2 tsp Green Chilli Paste
  • 1.5 tsp Lemon Juice

Batter Mix:

  • 5 tbsp Besan Gram flour or Chickpea flour
  • 3 tsp Rice Flour
  • 3 tsp Corn Flour
  • 3/4 tsp Ajwain Carom seeds
  • 2 tsp Kashmiri Chilli Powder
  • 5 tbsp Water

Instructions
 

Preparation:

  • Wash and pat dry the boneless fish fillets. Cut them into 2” thick pieces.
  • Place them in a bowl and add the items for the 1st marinade. Mix well and set aside for 30 mins.
  • After 30 mins, add the dry items for the 2nd marinade/ batter in another bowl and give a mix. Now add the water slowly and whisk it together to a smooth batter. Add the marinated fish pieces into the batter and turn them over to mix and coat the fish pieces with batter.

Process:

  • Heat oil in an iron skillet or pan or kadai till medium hot.
  • Drop the battered fish pieces one at a time in hot oil to not crowd the pan. Fry for 2 mins without stirring.
  • Turn over the fish fillets and keep frying it for another 4-5 mins till golden. Fry till evenly brown and golden.
  • Remove and repeat the same for the next batch.
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