Amritsari fish in crispy batter

• white fish600 г g

  fillet or thighs, cut into pieces about 4 cm (1½ inches) (see tips)

• vegetable oil↗

  for frying

• chata masala↗1 ½ ч. л. tsp

  (see tips)

• ginger↗шматок довжиною з палець

  peeled and cut into pieces

• garlic cloves↗5
• lemon juice3 ст. л. tbsp
• cumin↗1 ч. л. tsp

  powder

• red chili↗1 ч. л. tsp

  powder, or to taste

• ajwain seed1 ч. л. tsp

  (see tips)

• rice flour↗3 ст. л. tbsp
• pea flour140 г g

Step-by-step instructions

1. 1

   For the marinade, finely chop or crush the ginger, garlic, lemon juice, cumin, chili powder, ½ tsp ground black pepper, 1½ tbsp water and 2 tsp salt into a smooth paste, then add the ajwain seeds. Place the fish in a non‑metallic bowl, pour in the marinade and mix thoroughly to coat all pieces. Refrigerate for 1 hour.

2. 2

   Combine the rice and pea flours. Coat the fish pieces in this mixture, ensuring they are evenly covered, and let rest for 10 minutes.

3. 3

   Pour the vegetable oil into a wok or deep pan so that it reaches about one‑third of the wall height, and heat to 190 °C (a deep‑fryer can be used). Carefully lower a few pieces of fish into the hot oil, without overcrowding, and fry for 2‑3 minutes until they turn golden‑brown. Transfer the cooked pieces onto a plate lined with a paper towel to drain excess oil. Repeat with the remaining fish. Sprinkle the finished fish with chata masala and serve immediately.