Home on my Range: Amritsari Fried Fish

Wednesday, April 6, 2022

Amritsari Fried Fish

Once in a blue moon or two, I am sorely tempted by the idea of a crisp fried piece of fish. Having eaten all kinds of fried fish from a young age, a deep fried nugget of fish is an oomph factor with any meal. It could well be masala pomfret, pan fried cod, roasted monkfish, blackened tilapia or flounder, but today I make catfish...cause I do love some fried catfish.

North Indian style fried fish comes ablaze with warm spices. Small filets are marinated in lime juice, mustard oil, kasuri methi, and ginger garlic paste. The batter is made by whisking rice and chickpea flours, chile powder, yogurt and ajwain. Ajwain has a licorice like flavor. Yogurt is what binds this thick batter along with the liquid from the marinating fish. No water needed! The coating becomes deep red and crisp as it fries. This recipe is best deep fried, allowing all sides of the fish to brown evenly. Dusted with chaat masala, it is fingerlickingly good!

AMRITSARI FRIED FISH

Serves 4

GF, EF

4 Catfish filets

2 teaspoons Lime Juice

1 teaspoon Ginger Garlic paste

1/2 teaspoon Kasuri Methi or Dried Fenugreek leaves

1 tablespoon Mustard Oil

1/2 teaspoon Kosher Salt

1 teaspoon Rice Flour

2 teaspoons Chickpea flour or Besan

2 tablespoons Yogurt

1/4 teaspoon Ajwain or Carom seeds

1 tablespoon Mustard Oil

Oil for frying

Chaat Masala

Rinse fish and pat dry. Cut each fillet into half or thirds depending on how large they are.

Place fish in a bowl and add lime juice, ginger garlic paste, crumbled methi, mustard oil and salt. Let fish marinate for 15 minutes.

Whisk rice flour, besan, chile powder, yogurt, mustard oil and carom seeds into a thick paste.

Add the marinated fish into the thick batter. It will look lumpy at first. The residual liquid from the fish will thin out the batter. Make sure the fish is coated all over.