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Prep time
30 minutes
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Cook time
5 minutes
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Serves
4
Author Notes
A street food staple, Amritsari Macchi is a famous fish fry from the Northern Indian town of Punjab. This recipe, a lighter, more home cook-friendly version of the iconic dish, comes from my family's guesthouse. —Shirin Bhandari
Ingredients
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1 pound
white and firm fish cut into fillets (sole, catfish etc.)
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2 tablespoons
vinegar
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2 tablespoons
lemon juice
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1 teaspoon
grated ginger
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1 teaspoon
crushed garlic
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1 teaspoon
red chili powder
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1/2 teaspoon
turmeric powder
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1
or 2 pinches salt and pepper, to taste
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2 tablespoons
besan (chickpea flour)
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2 tablespoons
flour
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1/2 teaspoon
caraway seeds
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1 teaspoon
chopped cilantro
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1-2 pieces
chopped green chili
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1 piece
egg
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2 cups
or more neutral oil for deep frying
Directions
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Marinate fish in a bowl with salt, pepper, ginger, garlic, red chili powder, turmeric together with the vinegar and lemon juice for at least 30 minutes.
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For the batter, combine the flour and besan, caraway seeds, chopped cilantro, and chilies. Whisk in one egg until smooth. Add a few spoons of water to loosen the batter if necessary.
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Add marinated fish and coat each piece lightly in batter.
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Heat oil and carefully add fish one at a time. Deep fry until evenly brown and crisp for about 5 minutes depending on the size of the fillets.
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Drain excess oil on a paper towel. Serve hot with lemon wedges and mint and coriander chutney. Namaste!
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