Golden Amritsari Fish Tikka
Flaky, succulent fish fillets coated in a zesty chickpea flour batter laced with ajwain and chaat masala, then pan-seared until shatteringly crisp on the outside. Inspired by the famous street food of Amritsar, these golden pieces deliver a crunch that gives way to perfectly moist, spice-kissed fish.
Ingredients
- 1.5 lbs firm white fish fillets (cod, halibut, or tilapia), cut into 2-inch pieces
- 1/2 cup chickpea flour (besan)
- 2 tablespoons rice flour
- 1 tablespoon lemon juice
+ 13 more ingredients
Instructions
Pat the fish pieces completely dry with paper towels. Season with a pinch of salt and the lemon juice. Set aside for 10 minutes.
In a mixing bowl, combine chickpea flour, rice flour, ginger-garlic paste, chili powder, ajwain, chaat masala, turmeric, cumin, garam masala, beaten egg, and salt. Add water gradually, stirring to form a thick, smooth batter that coats the back of a spoon.
Heat about 1/2 inch of vegetable oil in a wide, heavy skillet over medium-high heat until it reaches 350F (175C). Test readiness by dropping a small bit of batter into the oil; it should sizzle and float immediately.
Dip each fish piece into the batter, letting excess drip off. Carefully place into the hot oil without crowding the pan. Fry in batches of 4-5 pieces.
Cook for 3-4 minutes on the first side until deep golden. Gently flip and cook another 2-3 minutes until crispy all over and the fish is cooked through.
Drain on a wire rack set over a tray (not paper towels, which trap steam and soften the crust).
Sprinkle immediately with extra chaat masala while still hot. Serve with lemon wedges and green chutney.
Nutrition Estimate
Per serving • Estimated by Blinner AI