Fish Amritsari

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.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 397
• Protein: 29 g
• Carbs: 16 g
• Fat: 23 g

Ingredients

• 500 g Atlantic cod ( in sticks )
• 100 g Chickpea flour ( sifted )
• 2 tbsp Lime juice
• 2 piece Garlic ( pressed )
• 1 tsp Ginger powder
• 1 tsp kashmiri chili
• 1 tsp Turmeric powder
• 1 tsp garam masala
• 1 tbsp yogurt Indian
• 750 ml Peanut oil ( for frying )
• 1 pinch Gray sea salt
• 1 tsp Ajwain seeds ( lightly crushed between palms )
• 1 tsp Chaat Masala ( for sprinkling )

Instructions

1. Initial marinade

   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. Coating

   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. Frying

   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.

Chef's tips

• 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.

Storage

Consume immediately after frying to maintain crispness. Does not store well.