Saugaat Amritsari

Kandla Nijhowne

Fish is a much-favoured protein and nothing beats spiced, battered, crispy fried chunks, enrobed in minty chutney or with a squirt of lemon juice! Fish is the world’s best source of omega-3 fatty acids. It is also loaded with protein and Vitamin D. When buying fish, fresh is the name of the game! Steer clear of ‘Baasa’, for it is devoid of flavour and probably riddled with infection from a polluted ecosystem. Today, I am sharing a popular recipe — Amritsari Fish.

Amritsari Fried Fish

Ingredients

• 450-500 gm firm white fish (river singhaara or sole are best)
• ¾ cup besan
• 1 tsp each ajwaain and pepper
• Chilli powder and salt to taste
• Juice of 2 lemons (2 tbsp)
• One egg
• 1 level tbsp each ginger and garlic paste
• Oil for frying

Method

• Wash, pat dry and slice the fish into rectangles.
• Marinate in lemon juice, ajwain, chili powder, salt and pepper. Keep covered for at least 20 minutes.
• Sprinkle besan over the fish and mix gently till all the pieces are coated. Use minimal besan.
• Add the beaten egg; then check if you need 2-3 tbsp of water to blend the besan and help it adhere to the fish.
• Heat oil in a frying pan. Lower a few fish pieces at a time into fairly hot oil.
• Deep fry till golden and crisp. Serve sprinkled with chaat masala along with onion rings, lemon wedges and mint chutney.

Note: Vinegar can be used instead of lemon juice. The oil should be hot, but shouldn’t burn the fish pieces. A pinch of heeng does wonders for the flavour.

(Nijhowne is a Chandigarh-based culinary expert)