Amritsari Fish Recipe 🍽️

Ingredients:

• 500 grams boneless fish fillets (such as tilapia or cod) 🐟
• 1 cup chickpea flour (besan) 🌾
• 2 tablespoons rice flour 🌾
• 1 tablespoon ginger-garlic paste 🧄
• 1 teaspoon carom seeds (ajwain) 🌿
• 1 teaspoon Kashmiri red chili powder 🌶️
• 1/2 teaspoon turmeric powder 🌿
• 1 teaspoon garam masala 🌿
• Juice of 1 lemon 🍋
• Salt, to taste 🧂
• Vegetable oil, for deep frying 🌿
• Fresh coriander leaves, chopped, for garnishing 🌿
• Lemon wedges, for serving 🍋

Instructions:

1. Wash the fish fillets thoroughly under cold water and pat them dry with paper towels.
2. Cut the fish fillets into bite-sized pieces and set aside.
3. In a large mixing bowl, combine chickpea flour, rice flour, ginger-garlic paste, carom seeds, Kashmiri red chili powder, turmeric powder, garam masala, lemon juice, and salt. Mix well to form a smooth batter.
4. Add a little water to the batter if needed to achieve a thick but pourable consistency.
5. Heat vegetable oil in a deep frying pan or kadhai over medium heat.
6. Dip each fish piece into the batter, ensuring it is coated evenly on all sides.
7. Carefully lower the battered fish pieces into the hot oil one by one, making sure not to overcrowd the pan.
8. Fry the fish pieces in batches for 3-4 minutes on each side, or until they turn golden brown and crispy.
9. Once cooked, remove the fried fish pieces from the oil using a slotted spoon and drain them on paper towels to remove excess oil.
10. Garnish the Amritsari Fish with freshly chopped coriander leaves.
11. Serve the hot and crispy Amritsari Fish with lemon wedges on the side.

Enjoy the crunchy and flavorful Amritsari Fish as a delightful appetizer or snack! 🐟🍋🌿