Fried Fish - Fried Fish Ajwaini, Amritsari Fried Fish or Amritsari fish recipe
Fried Fish - Fried Fish Ajwaini, Amritsari Fried Fish or Amritsari fish recipe - Delicious Fried Fish Ajwaini and that too in winters – that time of the year that I call my favourite. It is winters that make me really binge on fish. Here is the recipe for Amritsari Fried Fish Ajwaini
Ingredients
- 300 gram Singara Fresh catfish
- 60 ml Malt Vinegar
- 0.5 tablespoon Salt Sprinkle to coat
- 2.5 tablespoons Ginger Garlic Paste Fresh or packaged
- 1 teaspoon Red chilli powder
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Carom or Aswan Dried & roasted
- 1 teaspoon Dry Mango powder or Amchur I used Everest brand
- 1 piece Fresh Lemon Slices For sprinkling
- 0.5 teaspoon Salt To taste
- 4 piece Britannia NutriChoice Crackers Pulse to crumbs
Instructions
- Get your ingredients ready. Clean up & dry the Singara fish properly
- Marinate fish in salt and malt vinegar for twenty minutes. Ten minutes to each side.
- Prepare a second marinade with the rest of the ingredients given above and coat the fish nicely.
- Refrigerate for another 20 minutes.
- Remove from refrigerator and let it rest for about 5 minutes
- Coat with crumbs and partially fry once and let it rest. You are looking for a light golden colour here.
- When you are ready to eat, double fry the fish in a heavy skillet.
- Serve immediately with lemon slices, onion rings and homemade coriander-mint chutney.
Notes
- Sperata seenghala, the Giant river catfish, is a species of bagrid catfish. In India, it is locally known as Singhara.
- Please ensure that the fish is totally dry before marinating, else the breadcrumbs will not coat at all.
- Ensure you let the marinade seep into the fish from both sides.
- Use a thick-bottomed or heavy skillet for frying.
- Turn the fish only when the fish is cooked on one side.
- Cook on medium flame once the oil is hot. On a higher flame, it'll burn.
- Be patient. One side of the fish will take about 4 minutes to cook and turn golden.