Amritsari Fish Pakora : Battered Fish Fry |Snacks|

Monsoons are the perfect time to indulge in some crispy fried food. When it is drizzling outside, nothing can beat a cup of smoking hot tea, a plate full of deep fried crispy and crunchy snacks and some good company. Though we did not have rains here, we had great company a few days back! Two of our old friends dropped in for tea after a long time. I had enough excuse to prepare some delicious Amritsari fish pakora for the tea time chit chat.

Amritsari fish pakora is an Indian battered fish fry which comes together in no time. You have to have some fresh fish fillet on hand, rest are the regular ingredients from an Indian household. The batter is made of besan or gram flour, which is typical in Amritsari fish pakora. I use some rice flour to make it crispier. Another unique ingredient is the carom seeds or ajwain. This makes the fried food easy to digest and gives a great flavor to the recipe.

Amritsari fish pakora is crunchy and crispy on the outside with soft melt in the mouth fish inside. Great with a cup of evening tea. You may sprinkle some chat masala on top or dip into some homemade imli ki chutney or coriander chutney of your choice. Enjoy the monsoon with some deep fried fish pakoras!

Tips:

Do not overcrowd the pan while frying. Fry in batches. Fry at medium heat so that the outside does not turn brown too fast. You can keep the marinated fish in the refrigerator for a day.

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AMRITSARI FISH PAKORA

YIELD: 4 Servings
PREP: 15 mins
COOK: 15 mins
READY IN: 60 mins

Amritsari fish pakora is crunchy and crispy on the outside with soft melt in the mouth fish inside. Great with a cup of evening tea.

INGREDIENTS

1 lb white fish fillets fresh
1 teaspoon lemon juce freshly squeezed
2 teaspoons salt
1 teapsoon Kashmiri red chili powder
2 teaspoons ginger-garlic paste
2 teaspoons vinegar
3/4 cup besan/gram flour/chickpea flour
4 tablespoons rice flour
1 teaspoon carrom / ajwain seeds
1/4 cup water or more to make the batter
1/2 teaspoon baking soda
1 cup vegetable oil foe deep frying
2 tablespoons cilantro/coriander leaves for garnish

INSTRUCTIONS

1. Wash and pat dry the fish fillets. Cut into bite size pieces. Transfer to a bowl. Marinate the fish pieces with lemon juice and 1 teaspoon of salt for 10 minutes. After 10 minutes, add the ginger garlic paste,vinegar and kashmiri red chili powder. Mix well with hands to coat all the pieces of fish. Cover with a cling wrap and refrigerate for 30 minutes.
2. Meanwhile make the batter. In a medium bowl add the besan/gram flour, rice flour remaining salt, carom seeds/ajwain,baking soda and mix well. Slowly add the water to make a lump free thick batter. Set aside. Bring the marinated fish fillet out of the refrigerator 10 minutes before frying.
3. Heat oil in a pot with high sides for deep frying. When the oil is ready, dip a piece of fillet into the batter, coat well, shake off the excess batter and add to the hot oil. Repeat with rest of the fillet. Deep fry the fillets at medium heat in batches.
4. When the fish pakoras are golden brown in color drain and transfer to a plate lined with kitchen towel to soak the excess oil. Serve in a platter sprinkle some chaat masala and garnish with chopped cilantro. Serve with pickled onions and imli and coriander chutney. Enjoy!