Amritsari Fish Recipe
Amritsari fish is fish fritters from Punjab. It is a popular street food and also a popular appetizer at restaurants and parties.
Servings 4
Calories 197kcal
Ingredients
- 1 pound Tilapia Fillets or 2 Fillets I used tilapia but any fish can be used
- 1 tablespoon Chili Powder adjust to taste
- 1 teaspoons Salt adjust to taste
- ½ - ¾ teaspoons Carom Seeds ~ Ajwain I used ½ tsp.
- 3 tablespoons Ginger Garlic Paste
- 3 - 4 teaspoons Lime Juice
- ½ - ¾ cup Gram Flour ~ Besan
- 1 Egg
- 1 - 2 teaspoons Chaat Masala or as need to sprinkle on the fish
- Onion Slices and Mint leaves for garnish
Instructions
- Wash and cut fish into 1” X 2” pieces or as desired. Pat dry the fish on a paper towel.
- Take fish into a bowl, add chili powder, salt, carom seeds, ginger garlic paste, lime juice, gram flour and mix well.
- If time permits, marinate for 30 minutes to an hour. I set it aside for 10 – 15 minutes.
- Heat oil in a pan for deep frying the fish pieces.
- Just before frying, add egg to the fish mixture and mix well. Once the oil is hot, add a few pieces at a time to oil and deep fry until golden brown or done. Fish cooks very fast, it should take 2 – 4 minutes on medium to medium high flame.
- Once the fish is fried, remove from oil and drain on a paper towel. Sprinkle chaat masala when the fish is still hot.
- Serve hot as an appetizer, evening snack or as a side dish.
Notes
- The recipe called fry frying the fish twice. First time fry it until almost done and the second time until golden brown just before serving. I fried it only once.
- Nutrition - Values listed below are approximate.
Nutrition
Calories: 197kcal | Carbohydrates: 10g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 702mg | Potassium: 528mg | Fiber: 2g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg