Fish Amritsari

(Punjabi fried fish with lemon)

Serves: Four
Time required: 20 minutes plus 20 minutes marinating
4 fillets of fish (cod or similar firm white fish)
1 tsp ginger-garlic paste
1 tbsp lemon juice
2 tbsp gramflour
rock salt to taste
a pinch of ajwain (bishop’s seeds)
1 egg, beaten
½ tsp red chilli powder
oil for deep frying
lemon wedges for garnishing
MIX the ginger-garlic paste, lemon juice and rock salt and marinate the fish in the mixture. In another bowl, combine the gramflour, ajwain, egg and chilli powder with water to make a thick batter. After 20 minutes, lift the fish out of the marinating mixture and coat each fillet with the batter. Heat the oil in a large heavy-based frying pan and fry the fillets until crisp.
Serve hot with lemon wedges.