Amritsari Fish
Ingredients
- 500 gAtlantic cod (in sticks)
- 100 gChickpea flour (sifted)
- 2 tbspLime juice
- 2 pcGarlic (pressed)
- 1 tspGinger powder
- 1 tspkashmiri chili
- 1 tspTurmeric powder
- 1 tspgaram masala
- 1 tbspyogurt Indian
- 750 mlPeanut oil (for frying)
- 1 pinchGray sea salt
- 1 tspAjwain seeds (lightly crushed between palms)
- 1 tspChaat Masala (for sprinkling)
Method
A spice crust that snaps under the tooth, revealing steaming and melting fish flesh. Lime acidity cuts through the richness of the frying while the chili leaves a lingering warmth on the palate.
- 1
Cut the cod into large 5cm sticks. They should be firm. In a mixing bowl, rub the pieces with lime juice, pressed garlic, ginger, Kashmiri chili, and salt. Let rest for 15 minutes so the acidity starts to cook the surface of the flesh.
- 2
Add the chickpea flour, turmeric, garam masala, ajwain seeds, and Indian yogurt directly onto the fish. Mix gently by hand. The batter should be thick and sticky, coating each piece without dripping.
- 3
Heat the peanut oil to 180°C. Drop the pieces in one by one. The crust should bubble immediately. Fry until a deep golden brown color and a very crispy texture are achieved. Drain on a dry cloth and immediately sprinkle with chaat masala.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the fryer, otherwise the oil temperature drops and the fish becomes greasy.
- If the batter is too dry, add a few drops of water; it must remain sticky.
How long does this dish keep?
Consume immediately after frying to maintain crispness. Does not store well.
