A delightful take on the classic Amritsari fish, offering a crispy and flavorful experience.
Cut the fish into bite-sized pieces and place them in a bowl.
Ensure the fish pieces are of uniform size for even cooking.
Add ginger paste, garlic paste, red chili powder, turmeric powder, and juice of one lemon to the fish. Mix well to coat.
Let the fish marinate for at least 20 minutes to absorb the flavors.
In another bowl, combine gram flour, yogurt, carom seeds, salt, and the egg. Whisk to form a smooth batter.
The batter should be thick enough to coat the fish without dripping excessively.
Dip the marinated fish pieces into the batter, ensuring they are fully coated.
Shake off any excess batter before frying to avoid clumping.
Heat oil in a deep fryer or wok. Fry the coated fish pieces in batches until golden brown and crispy.
Do not overcrowd the fryer; fry in small batches for best results.
Remove the fried fish and place them on a paper towel-lined plate to drain excess oil.
Pat the fish gently with a paper towel to remove any remaining oil.
Serve the crispy fish bites on a plate, sprinkled with chaat masala and garnished with lemon wedges.
Serve immediately for the best taste and texture.
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