Amritsari Spicy Fried Fish Recipe - Guide Recipe
Amritsari Spicy Fried Fish Recipe
By Catherine Reyes | Guide Recipe
This is a wonderful taste Amritsari Spicy Fried Fish to eat for appetizer!
Total Time: 47 minutes
Yield: 4 Serves
Ingredients:
About 1 1/2 pounds white fish fillets , like red snapper or black sea bass , skinned , boned , and cut into 2-inch cubes
3/4 cup flour
1 teaspoon pure chili powder , like ancho or new mexico , or 1/2 teaspoon cayenne
1 (1 inch) piece fresh ginger , peeled
2 garlic cloves , peeled
1 small hot fresh chili , stemmed and seeded , or about 1 teaspoon hot red pepper flakes
Salt and pepper
3 tablespoons fresh lemon or lime juice
1 egg beaten
Corn , grapeseed , or other neutral oil for deep frying
1 lemon cut into wedges , for serving
Instructions:
Mince together the ginger , garlic and chili (you can do this in a small food processor if you prefer).
Combine the mixture in a bowl with a healthy pinch of salt and pepper , the lemon or lime juice , and the fish. Refrigerate for at least 20 minutes and up to an hour.
Meanwhile , heat at least 2 inches of oil in a 6-quart saucepan to about 350 degree F. (A drop of the batter will sizzle energetically but not violently when the oil reaches this temperature.)
Combine the flour , chili powder , and egg in a large bowl. Add enough water to make a thick batter , about 1/2 cup.
Dip each piece of fish in the batter and gently slide into the oil; do not overcrowd – you’ll probably manage 3 or 4 pieces at once.
Fry , turning occasionally , until the fish is crisp and golden brown on all sides , about 7 minutes.
Drain on paper towel and serve immediately with lemon wedges.