Amritsari Fish

Step 1: Prep the Fish

Cut the boneless fish fillets into small, bite-sized pieces.

Step 2: Marinate the Fish

In a bowl, add the fish pieces, 1/2 teaspoon salt, a pinch of hing, 1/2 teaspoon Kashmiri red chili powder, 1/2 teaspoon ginger garlic paste, 1/2 tablespoon mustard oil, and the juice of half a lime. Mix well, ensuring the fish is thoroughly coated. Let it marinate for 10-15 minutes.

Step 3: Prepare the Batter

In a separate bowl, combine 4 tablespoons of besan (chickpea flour), 2 tablespoons of rice flour, 1/2 teaspoon of ajwain (carom seeds), 1/2 teaspoon of Kashmiri red chili powder, 1 tablespoon of yogurt, and 1/2 tablespoon of mustard oil. Gradually add water while whisking until you achieve a thick, smooth batter with a pouring consistency.

Step 4: Coat the Fish

Add the marinated fish pieces to the prepared batter. Mix thoroughly until each piece of fish is well coated.

Step 5: First Fry

Heat oil for deep frying in a pan. Once the oil is hot, carefully drop the batter-coated fish pieces into the oil, frying in batches to avoid crowding the pan. Fry each batch for no more than 60 seconds, until lightly golden.

Step 6: Rest the Fish

Remove the partially fried fish from the oil and place them on a wire rack to drain excess oil and cool slightly.

Step 7: Second Fry

Once all the fish pieces have been fried once, increase the oil temperature if needed. Return the fish pieces to the hot oil for a second fry. Fry until they turn a nice amber color and are crispy.

Step 8: Serve

Remove the double-fried fish from the oil and place them on a serving plate. Sprinkle generously with chaat masala and garnish with fresh coriander and sliced red onions. Serve hot with chutney if desired.

• Use fresh river fish or any nice white-fleshed fish for best results.

• Fry the fish in batches to avoid crowding the pan, which can lower oil temperature and result in soggy fish.

• The double-frying method ensures a crispy exterior and a perfectly cooked, succulent interior.

• Experiment with different types of white-fleshed fish like cod, tilapia, or basa if sole fish is not available.

• Adjust the spice levels (Kashmiri red chili powder) to your preference for a milder or spicier dish.