BATTERED AMRITSARI FISH

Battered Amritsari fish image

Crispy batter covers flaky white fish fillets - spiced with Indian flavours of garlic, ginger, cumin and chaat masala

Provided by Anjum Anand

Time 30m

Yield Serves 8 as a starter

Number Of Ingredients 11

Ingredients

600g white fish fillets or loins, cut into 4cm/1 1/2 in chunks (see tip)
vegetable oil , for frying
1 ½ tsp chaat masala (see tip)
finger-length piece ginger , peeled and cut into chunks
5 garlic cloves
3 tbsp lemon juice
1 tsp cumin powder
1 tsp red chilli powder, or to taste
1 tsp ajwain seeds (see tip)
3 tbsp rice flour
140g garam flour

Steps:

For the marinade, blend or pound the ginger, garlic, lemon juice, cumin, chilli powder, 1⁄2 tsp ground black pepper, 11⁄2 tbsp water and 2 tsp salt to a fine paste, then stir in the ajwain seeds. Place the fish in a non-metallic bowl, spoon over the marinade and toss well to coat. Leave to marinate in the fridge for 1 hr.
Mix the rice flour and gram flour together. Sprinkle over the fish, thoroughly coating it, then set aside for 10 mins.
Fill a wok or large saucepan with oil so that it comes between half and two-thirds of the way up the side, and heat to 190C - you could use a deep-fat fryer for this. Drop a few pieces of fish into the hot oil, but do not overcrowd the pan, and fry for 2-3 mins until golden brown. Transfer to a plate lined with kitchen paper to drain. Repeat with the remaining fish. Sprinkle over the chaat masala and serve immediately.

Nutrition Facts : Calories 222 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 0.2 milligram of sodium