Name: Amritsari Fish Fry
Ingredients: 500 gms Boneless Fish (Basa, Cod, Haddock,Sole or Catfish fillets); 1 tsp salt; 2 tsp Ginger Garlic Paste; 2 tsp Green Chilli Paste; 1.5 tsp Lemon Juice; 5 tbsp Besan (Gram flour or Chickpea flour); 3 tsp Rice Flour; 3 tsp Corn Flour; 3/4 tsp Ajwain (Carom seeds); 2 tsp Kashmiri Chilli Powder; 5 tbsp Water

In this Indo-Chinese version of the chicken lollipop, the chicken winglets are shaped into lollipops and then fried. For the drums of heaven these fried lollipops are tossed in a mix of schezwan sauce and tomato ketchup.

The succulent chicken lollipops glazed with the tangy sauce make this an irresistible starter for any meal.

Amritsari Fish Fry

Print Recipe

Ingredients

500 gms Boneless Fish Basa, Cod, Haddock,Sole or Catfish fillets

1st Marinade:

1 tsp salt
2 tsp Ginger Garlic Paste
2 tsp Green Chilli Paste
1.5 tsp Lemon Juice

Batter Mix:

5 tbsp Besan Gram flour or Chickpea flour
3 tsp Rice Flour
3 tsp Corn Flour
3/4 tsp Ajwain Carom seeds
2 tsp Kashmiri Chilli Powder
5 tbsp Water

Instructions

Preparation:

Wash and pat dry the boneless fish fillets. Cut them into 2” thick pieces.
Place them in a bowl and add the items for the 1st marinade. Mix well and set aside for 30 mins.
After 30 mins, add the dry items for the 2nd marinade/ batter in another bowl and give a mix. Now add the water slowly and whisk it together to a smooth batter. Add the marinated fish pieces into the batter and turn them over to mix and coat the fish pieces with batter.

Process:

Heat oil in an iron skillet or pan or kadai till medium hot.
Drop the battered fish pieces one at a time in hot oil to not crowd the pan. Fry for 2 mins without stirring.
Turn over the fish fillets and keep frying it for another 4-5 mins till golden. Fry till evenly brown and golden.
Remove and repeat the same for the next batch.