Tuesday, 4 September 2012

Fish Amritsari

This is the healthier version of a popular north Indian battered fish preparation, pan fried instead of deep fried. Adapted from "Anjum's New Indian" by Anjum Anand.

What you'll need..
  • 2 Fillets of your favorite white fish (Sole, bass, tilapia, etc)
  • 7 Tbsp gram flour (Besan)
  • 2 Tbsp ginger garlic paste
  • 1 Tbsp lemon juice
  • 1/4 Tsp fresh cracked black pepper
  • 1/2 Tsp carom seeds (Ajwain)
  • 1/2 Tsp dried red chilli flakes
  • 1/2 Tsp chilli powder
  • 4 Tsp Oil
  • Salt to taste
How to..
  • Mix together lemon juice, 1 Tbsp ginger garlic paste, black pepper and salt in a large mixing bowl. 
  • Add fish to the bowl and rub the marinade well onto the fish. Set aside for 30 minutes. Then remove the fish fillets and pat dry with paper towel.
  • In a separate bowl, whisk together gram flour, 1 Tbsp ginger garlic paste, carom seeds, red chilli flakes, chilli powder and salt along with 1/4 cup cold water. This batter should have a thick consistency.
  • Heat oil in a non stick flat pan.
  • Rub the batter onto the fish and place it in the pan. Fry till it turns golden brown and crispy and then flip to the other side. Cook each side for 3-4 minutes.
  • Drizzle some lemon juice on top and serve hot just on its own or in a sandwich bun with some greens and tartar sauce.
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