Amritsari Fish Fry अमृत्सरी फ़िश फ़्राई | Fried Fish Lahori | Crispy Fried Fish | Chef Kunal Recipe
The Punjabi cuisine today is a symphony of Indian, Mughlai, Persian & Afghani Influence. Amritsari fish is by far one of the most popular and well known fried fish dish from Punjab. Most people confuse it with a fish pakora but that is wrong. Fish fry cooked in Amritsar is surprisingly very simple. A common mistake a lot of us do is make a pakora batter and dip the fish and fry it, whereas in Amritsar there is no batter applied to the fish but just a sprinkle of besan & maida. Amritsari Fried Fish is made specifically with pond and river fish caught over early morning picnics, like singhara, surmai and sole. Amritsari style of marination for fried fish uses a very light coating of besan (chickpea flour), ajwain (carom), hing (asafoetida) and chillies. Fish is fried first in hot oil and then taken out when it is half cooked and then again cooked on low heat thereby getting its thin crispy layer keeping the delicate flesh together while making it extremely juicy. It is then sprinkled with lemon juice, chaat masala and served with grated mooli or laccha pyaz.
