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Amritsari Fish Pakora (Indian style #Glutenfree fish fritters) is a lightly battered fish fry in Indian flavors. It’s crunchy and light to eat. Works great as an appetizer.
It’s so famous in Punjab, that it can be found in any of the local street food stall or the best of the hotels. Its popularity is similar to Tandoori Chicken.
By now, you must have guessed that since the dish originated from that city, hence it’s named ‘Amritsari‘ which literally means from Amritsar.
For this particular dish, we use freshwater fish known as ‘Singhara‘ or ‘Sole‘ which are thick/chunky white fishes(boneless fillet).
However, we don’t usually get these fishes here, so you can use ‘Tilapia/Cod/Trout or even Salmon‘ for this particular variety, whichever white freshwater fish your local grocer carries.
The recipe takes about 5-6 minutes to prep.
15 Minutes to marinate.
10 Minutes to fry.
Sounds really simple and trust me, it is that simple with an amazingly distinctive and delicious taste. You might also wonder – ‘How is it different from a Beer Battered Fish?’
The answer lies in it’s ‘marination‘ which is where are the magic happens 🙂 and it’s without using beer.
The use of ‘carom seeds‘ and ‘chickpea flour‘ is what differentiates it from any other fish recipes that you might have tried.
To make it extra crisp and airy, I’m adding half a can of ‘Club Soda‘ in it…if you want, you can definitely add beer or just use water.
Once the mix is ready, I mixed the fish and marinate it for at least 15 minutes, if you have more time in hand then definitely marinate for an hour at the max.
You don’t want to marinate for long as the fish and the soda will lose its freshness and you would end up with a not so crunchy fish.
Once the marination is done, you can either deep fry or shallow fry the fish.
Depending on your preference of deep or shallow fry, that’s exactly how you prepare Amritsari Fish.
This particular Amritsari Fish recipe is served as a side or appetizer.
Simply, add some fresh lime wedges, ‘chaat-masala’ and serve asap.
Chaat Masala – is a salty-tangy spice mix easily found in any local Indian store. You can skip chaat masala if not in hand.
If you don’t have chat masala, you may serve with a sprinkle of sea-salt (just remember to add salt in the marinade accordingly).
To get that perfect crispy taste, it’s fried in medium heat and for that orange-golden color, you can add food coloring.
I would recommend using fresh fish for this Amritsari Fish recipe however you may use frozen fish as well.
Just make sure their’s no water in it and the fish has not been in your freezer for a long time (a week or so is fine).
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* This recipe works best with fresh water fish like Tilapia/Trout/Cod