Amritsari Fish

Method

1. 1

   Clean and score fish: Take 4 large pieces of thick fish (sole, pomfret or singhara). Make 3 deep diagonal cuts on each piece for better marinade penetration.

2. 2

   Make spice marinade: Mix together 2 tsp red chilli powder (use Kashmiri for deep colour), 1 tsp carom seeds (ajwain), 1 tsp garam masala, 1 tbsp ginger-garlic paste, salt and juice of 1 lemon.

3. 3

   Marinate: Coat the fish pieces thoroughly with the spice mixture, pressing it into the cuts. Marinate for at least 30 minutes. For best results, marinate overnight in the fridge.

4. 4

   Make batter: Beat 2 eggs in a bowl. Add 2 tbsp chickpea flour and 2 tbsp cornflour. Mix to make a thin batter. Dip marinated fish pieces in this batter.

5. 5

   Heat oil for frying: Pour oil in a kadai to 2-inch depth. Heat to medium-high. The oil is ready when a small drop of batter rises immediately.

6. 6

   First fry: Slide fish pieces gently into oil. Fry for 4-5 minutes without turning, until bottom is golden and crispy.

7. 7

   Turn and fry other side: Carefully flip each piece. Fry for another 4-5 minutes until both sides are crispy and deep golden.

8. 8

   Double fry: Remove and drain on paper. Increase heat to high. Refry for 1-2 minutes for extra crispiness.

9. 9

   Drain oil: Remove and place on paper towels. Gently press the top with another paper towel to absorb excess oil.

10. 10

    Taste and serve: Squeeze lemon, sprinkle chaat masala and serve immediately with mint chutney, sliced onion rings and green chillies. Best eaten within minutes of frying.