Amritsari Fish Fry

Amritsari Fish Fry is a popular recipe among sea food lovers esp in Punjab and worldwide.It is definitely a must try recipe.This recipe can be used as a starter or as side dish.I have adapted this recipe from 'Turban Tadka'  by chef Harpal singh Sokhi.He has beautifully explained this dish and hence,I tried this at home.Do give this a try if you wish to have a chatpata pakoda style fish !!

Ingredients
1.boneless fish 600gms (more than 1 lb)
   lemon juice 1tbsp
   red chilli powder 1 tbsp
   ginger paste 4 tsp
   garlic paste 4tsp
   salt to taste

2.malt vinegar 1/2 cup
   gram flour/besan 1 cup
   ajwain/carom seeds 1tbsp
   egg 1
   thick yogurt 1/2 cup
   rice flour  2 tbsp

 3.oil to deep fry
 4.chat masala (optional)

marinated fish on left and inside of fried fish rt.

Method
-Wash and clean the fish under running water.Pat dry.
-Make a paste using the ingredients listed under 1.Leave aside for 1/2-1 hour.
-Add the ingredients listed under 2 and make a thick paste.
-Marinate and leave for another 15 minutes.
-Heat a wok/kadai and deep fry these fish pieces till crisp and cooked.Drain on paper towel and serve as starter  with a sprinkle of chat masala or side dish.

NOTES
* You can use any boneless fish.I have used salmon fillets.Try cutting the pieces slant,small and thin.
* Shallow frying will not yield this color,keeping in mind the healthy part of view you can always opt this method.
* Malt vinegar with its pungent full bodied flavor makes it popular for seafood dishes.But you can always use other vinegar too.