Amritsar Fish and Chips is a traditional Indian recipe (from the Punjab) for a classic dish of fried fish pakoras served with Masala French fries. The full recipe is presented here and I hope you enjoy this classic Indian version of: Amritsar Fish and Chips.
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This is classic Sikh street food from the northern Punjabi city of Amritsar. This is a classic Indian twist on fish and chips that batters fish strips flavoured with chaat masala with a bean flour batter and serves them with masala french fries (French-cut chips). This is a staple of both street food and restaurants.
Ingredients:
500g (1 lb) fish fillet, cut into long pieces
1 tsp chaat masala
For the Batter:
230g (1 1/2 cups) besan (chickpea/gram flour)
1 tsp minced garlic (garlic paste)
1 tsp minced ginger (ginger paste)
1 tsp ground carom seeds (ajwain)
1 tsp red chili powder
1 egg (optional)
Salt to taste
Ice cold water
To Make batter: Combine the bean flour, garlic, ginger, ground carom seeds, and red chilli powder in a large bowl. Break the egg into the bowl (if you are using egg) and season with salt. Add iced water little by little, whisking as you go, to make a smooth, lump free batter.
For the Amritsari fish pakora: Heat oil for deep frying in a wok large pan over medium-high heat. Dip fish slices, one at a time, in the batter then shake off any excess. Drop in the oil and fry the fish for about 4-5 minutes, turning over with a slotted spoon in between, until golden and cooked through. Drain onto a kitchen paper and sprinkle with the chaat masala.
Depending on the size of the pan, you can fry more than one pakora at a time, but make sure you don't overcrowd the pan.
Serve the fish pakora with masala French fries and mint chutney.
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