Amritsari Spicy Fried Fish Recipe
By Catherine Reyes | Guide Recipe
This is a wonderful taste Amritsari Spicy Fried Fish to eat for appetizer!
Total Time: 47 minutes
Yield: 4 Serves
About 1 1/2 pounds white fish fillets, like red snapper or black sea bass, skinned, boned, and cut into 2-inch cubes
3/4 cup flour
1 teaspoon pure chili powder, like ancho or new mexico, or 1/2 teaspoon cayenne
1 (1 inch) piece fresh ginger, peeled
2 garlic cloves, peeled
1 small hot fresh chili, stemmed and seeded, or about 1 teaspoon hot red pepper flakes
Salt and pepper
3 tablespoons fresh lemon or lime juice
1 egg beaten
Corn, grapeseed, or other neutral oil for deep frying
1 lemon cut into wedges, for serving
Mince together the ginger, garlic and chili (you can do this in a small food processor if you prefer).
Combine the mixture in a bowl with a healthy pinch of salt and pepper, the lemon or lime juice, and the fish. Refrigerate for at least 20 minutes and up to an hour.
Meanwhile, heat at least 2 inches of oil in a 6-quart saucepan to about 350 degree F. (A drop of the batter will sizzle energetically but not violently when the oil reaches this temperature.)
Combine the flour, chili powder, and egg in a large bowl. Add enough water to make a thick batter, about 1/2 cup.
Dip each piece of fish in the batter and gently slide into the oil; do not overcrowd – you’ll probably manage 3 or 4 pieces at once.
Fry, turning occasionally, until the fish is crisp and golden brown on all sides, about 7 minutes.
Drain on paper towel and serve immediately with lemon wedges.