Allergens in Amritsari Fish: fish.
Ingredients
Quantities for 4.
- 600g firm white fillets, cut into 5cm pieces Fishsole, tilapia or river fish; pat very dry
- 6 tbsp Besan
- 2 tbsp Rice Flourfor extra crispnessoptional
- 1.5 inch, grated Ginger
- 6 cloves, crushed Garlic
- 1.25 tsp, crushed between the palms Ajwainthe signature flavour. Do not leave it out
- 1.5 tsp Kashmiri Chilli
- 1/2 tsp Turmeric
- 1/2 tsp, coarsely ground Black Pepper
- 1, half juiced and half cut into wedges Lemon
- 1 tsp Salt
- 4 to 5 tbsp Water
- 500ml, for deep frying Neutral Oil
- 1 tsp, to finish Chaat Masalaoptional
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Pat the fish completely dry with kitchen paper and leave it uncovered in the fridge for 20 minutes. Wet fish sheds its batter in the oil.
- Marinate the fish for 30 minutes, no longer. The lemon juice starts to break down the flesh after that.
- Have a wire rack ready. Draining fried fish on paper steams the underside soft.
Method
- Rub the fish pieces with the lemon juice, 1/2 tsp salt and the turmeric, and set aside 10 minutes.
- Whisk the besan, rice flour, ginger, garlic, crushed ajwain, kashmiri chilli, black pepper and remaining salt in a bowl.
- Add the water a tablespoon at a time until you have a batter the thickness of double cream.It should coat a piece of fish and cling, not run off in sheets. Too thin is the most common mistake.
- Fold the fish through the batter, cover, and rest 30 minutes in the fridge.
- Heat the oil in a kadhai to 170C. A drop of batter should sink briefly, then rise and sizzle steadily.Too hot and the batter browns before the fish cooks; too cool and it drinks oil.
- Lower in 4 or 5 pieces at a time, without crowding, and fry 4 minutes until pale gold.
- Lift onto the rack and let all the fish rest 5 minutes.
- Raise the oil to 190C and fry the pieces a second time for 60 to 90 seconds until deep gold and crackling.The double fry is what gives the shatter-crisp crust. Do not skip it.
- Drain on the rack, dust with chaat masala, and serve at once with lemon wedges and sliced onion.
Safe temperatures: Fish is done at 63°C / 145°F, or when it turns opaque and flakes easily. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Best within the hour. Leftovers keep 1 day refrigerated; recrisp in a 200C oven for 8 minutes, never a microwave. The batter does not freeze.
Nutrition Low estimate
One serving of Amritsari Fish (209 g) is about 443 calories, or 213 calories per 100 g.
High protein: 37 g a serving, 33% of the calories
| Per serving209 g | Per 100 g | |
|---|---|---|
| Calories | 443 kcal | 213 kcal |
| Protein | 36.7 g | 18 g |
| Carbohydrate | 23.0 g | 11 g |
| of which sugars | 2.7 g | 1 g |
| Fibre | 4.1 g | 2 g |
| Fat | 22.2 g | 11 g |
| of which saturated | 2.6 g | 1 g |
| of which unsaturated | 17.7 g | 9 g |
Syrup left in the bowl, or batter that yields more than the stated servings, means the real figures are likely lower. Nearest database match used for chaat masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · Punjabi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.