Photograph of the finished Fish amritsari

India · Cá tẩm bột giòn kép Amritsari

Fish amritsari

40 min Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basa catfish Basa catfish 600 g
  • Photograph of Besan chickpea flour Besan chickpea flour 160 g
  • Photograph of Rice flour Rice flour 60 g
  • Photograph of Unsweetened yogurt Unsweetened yogurt 120 g
  • Photograph of Kashmiri chili powder Kashmiri chili powder 12 g
  • Photograph of Ginger Ginger 32 g
  • Photograph of Lime Lime 2
  • Photograph of Oil Oil 360 ml
  • Photograph of Chaat masala powder Chaat masala powder 8 g

Method

  1. 1 Cut the fish into 2 cm thick pieces, toss with salt and lemon juice for 10 minutes, then pat dry.
  2. 2 Mix besan flour with rice flour, yogurt, Kashmiri chili powder, and ginger to form a thick batter, then marinate the fish for 30 minutes.
  3. 3 Rice flour is what keeps the crust crispy after cooling; using only besan flour will soften the crust in just 10 minutes.
  4. 4 Fry the fish in oil at 150 degrees for 4 minutes until cooked through, then remove and let rest for 5 minutes.
  5. 5 Heat the oil to 190 degrees, fry for exactly 90 seconds until the crust is golden brown and crispy, then sprinkle with chaat masala.

With an appliance

  • Air fryer 39 min

    Replace steps 4 and 5: spray the fish with oil to coat it completely, fry at 180 degrees for 7 minutes, flip at the 4th minute, then increase the temperature to 205 degrees for another 2 minutes to create a double crispy crust before sprinkling with chaat masala.

Start cooking