Punjabi Amritsari Fish Fry Besan Batter Crispy Ajwain

Ingredients

• 500g fresh water fish fillets — firm white fish (sole, basa, rohu or any fish cut into 8 cm x 3 cm strips)
• For marinade: 1 tbsp ginger-garlic paste, 1/2 tsp red chilli powder, 1/4 tsp turmeric, 1/2 tsp amchur, salt — 30 minutes
• For batter:
• 3/4 cup besan (gram flour)
• 2 tbsp rice flour — for crispiness
• 1 tsp ajwain (carom seeds) — coarsely crushed, the Amritsari signature
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric
• 1/4 tsp baking soda
• Salt
• Cold water — to make a thick coating batter
• Oil for deep frying

Method

1. Marinate fish strips with ginger-garlic paste, red chilli powder, turmeric, amchur and salt. Rest 30 minutes.
2. Make batter: combine besan, rice flour, ajwain, red chilli powder, turmeric, baking soda and salt.
3. Add cold water gradually whisking to a smooth batter thick enough to coat a spoon thickly.
4. Heat oil for deep frying on medium-high.
5. Dip marinated fish strips in the batter, coating completely. Slide into hot oil.
6. Fry on medium-high for 3 to 4 minutes until deep golden and completely crispy on all surfaces.
7. Drain on paper towels.
8. Serve immediately with green chutney and sliced onion rings.