Crispy batter-fried fish tikka in Punjabi ajwain-lemon marinade — street food from the Golden Temple city.
Ingredients
600g boneless fish (sole or tilapia)
1 cup besan
1 tbsp rice flour
1 tsp ajwain
1 tsp red chilli powder
1 tbsp lemon juice
1 tbsp ginger-garlic paste
1/2 tsp turmeric
Salt
Oil for frying
Method
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.
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.
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.
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.
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.
First fry: Slide fish pieces gently into oil. Fry for 4-5 minutes without turning, until bottom is golden and crispy.
Turn and fry other side: Carefully flip each piece. Fry for another 4-5 minutes until both sides are crispy and deep golden.
Double fry: Remove and drain on paper. Increase heat to high. Refry for 1-2 minutes for extra crispiness.
Drain oil: Remove and place on paper towels. Gently press the top with another paper towel to absorb excess oil.
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.