FISH FRY- PUNJABI STYLE

 

Ingredients

For marinating fish 

1. Boneless fish -500gms (Basa, Catfish fillets, Seer fish etc.)
2. Lemon juice – 2 tsp
3. Salt -1 tsp
4. Ginger Garlic paste -1 tbsp
5. Pepper powder – 1 tsp

For making batter

1. Thick curd – 3 tbsp
2. Besan / chick pea powder – 3 tbsp
3. Rice flour – 2 tbsp
4. Turmeric powder – ¼ tsp
5. Jeera powder – ¼ tsp
6. Kashmiri chilly powder – 2 tsp
7. Ajwain – ½ tsp
8. Green chilly – 2 finely chopped
9. Oil – 1 tbsp
10. Salt – as needed
11. Water if needed

Oil for frying

Chat masala for sprinkling

Method

Cleanse and gently pat dry the boneless fish fillets, subsequently slicing them into 2-inch thick pieces. In a bowl prepare a paste by combining pepper powder, ginger-garlic paste, lemon juice, and salt. Marinate the fish segments with above paste and set them aside for 20 minutes. For the batter, take another bowl to combine all ingredients specified for its preparation. Finally, ensure the marinated fish pieces are thoroughly coated in the batter.

Heat oil in a pan or kadai until it attains a moderate temperature, and then gently immerse the battered fish pieces into the hot oil. Fry undisturbed for two minutes, subsequently flipping the fillets to continue frying for an additional five minutes until they attain a uniform golden-brown colour. Remove and repeat this process for the next batch. Ultimately, garnish with a sprinkle of chat masala and present alongside sliced onions and lime.