Fish amritsari

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.