Amritsari Fish Fry

🔥 Prep

• Cut the 500g white fish fillet into 2‑inch chunks.
• In a bowl, combine the fish chunks with 2 tbsp lemon juice, 1.5 tbsp ginger garlic paste, 0.5 tsp turmeric powder, 1.5 tsp Kashmiri red chili powder, crushed carom seeds (from 1 tsp), and 1.25 tsp salt; toss to coat evenly.
• Let the fish marinate for 15 minutes at room temperature.
• Meanwhile, measure out 100 g gram flour, 30 g rice flour, 1 tsp carom seeds (crushed), 0.5 tsp cumin powder, 0.5 tsp red chili flake, 1 egg, and 80 ml chilled water for the batter.

🔥 Cook

• 1. In a mixing bowl, whisk together the measured gram flour, rice flour, crushed carom seeds, cumin powder, red chili flake, the beaten egg, and chilled water until a smooth, thick batter forms.
• 2. Heat 500 ml mustard oil in a deep kadai over medium‑high heat until the temperature reaches 180°C (350°F).
• 3. Dip each marinated fish chunk into the batter, allowing excess to drip off, then gently lower into the hot oil in batches; fry for 4‑5 minutes until light golden and crisp.
• 4. Using a slotted spoon, transfer the fried fish to a wire rack to drain excess oil.
• 5. Increase the oil temperature to 190°C (375°F) and flash‑fry the fish pieces a second time for 90 seconds to achieve extra crispness.
• 6. Drain again on the wire rack, then immediately dust the hot fish generously with 1 tsp chaat masala.
• 7. Transfer to a serving plate and serve immediately.

🔥 Serve

• Serve the Amritsari Fish Fry hot with a side of fresh mint‑coriander chutney.
• Accompany with thinly sliced red onion rings and lemon wedges for squeezing.
• Enjoy as an appetizer or main dish with naan, roti, or steamed rice if desired.