Amritsari Fish | Indian Style Fish and Chips | Video
These golden, spicy, battered fish fillets are the Indian version of fish and chips. Make it a meal with a side of masala fries and mint chutney
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Servings
Ingredients
- ½ kg fish fillet cut into long pieces
- 1 teaspoon chaat masala
Batter:
- 1 and ½ cups besan or chickpea flour or gram flour
- 1 teaspoon minced garlic garlic paste
- 1 teaspoon minced ginger ginger paste
- 1 teaspoon ground carom seeds ajwain
- 1 teaspoon red chili powder
- 1 egg optional
- Salt to taste
- Ice cold water
To serve:
- Masala French fries- recipe link below this recipe
- Mint chutney- recipe link below this recipe
Instructions
Make batter:
- Place flour, garlic, ginger, ground carom seeds, and red chili powder in a large bowl. Break the egg into the bowl (if you are using egg). Season with salt. Add water little by little to make lump free smooth batter.
Amritsari fish pakora:
- Heat oil for deep frying in a large pan over medium- high heat. Dip fish slices, one at a time, in the batter. Shake off excess batter. Fry fish for about 4-5 minutes, flipping in between, until golden and cooked through. Drain onto a paper towel. Sprinkle with chaat masala.
- Depending on the size of the pan, you can fry more than one pakora at a time. Make sure you don't overcrowd the pan.
- Serve fish pakora with masala French fries and mint chutney. (Recipe links below this recipe)
Video
Notes
- If carom seeds are not available, substitute with cumin seeds
- Egg is optional in this recipe
- Egg is optional in this recipe
Nutrition
Serving: 1g | Calories: 285kcal | Carbohydrates: 30g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 82mg | Sodium: 229mg | Fiber: 5g | Sugar: 5g