Amritsari fish is one of the popular appetizer in Punjab and all over India. As name suggests this dish is popular and originated in Amritsar. However this particular recipe uses Bhekti/Beckti fish is popular and easily available in Bengal.
Bhetki/Beckti Fish makes it more taste and healthy for everyone too. This dish can be served as a side dish along with rice or chapatti. Bhetki is also called barramundi perch and its scientific name is Lates calcarifer.
If you want the real taste then don’t forget to squeeze lemon juice before eating and then relish Amritsari fish.
Preparation Time: 1 hour 15 minutes
Cooking Time: 10 mins
- 4 Pieces of Beckti Fish
- 1tbsp of maida
- ½ tbsp of corn flour
- 1 egg
- ½ tsp of garlic juice
- 1tsp of onion juice
- 4 tsp Lemon Juice
- 4 tsp Ginger Juice
- 1 tsp Pepper
- 4 tbsp of Chickpea flour (Besan)
- 2 tsp of Carom seeds
- 1 tsp of Red Chili Powder
- 4-5 tablespoon of Mustard Oil
- Salt to taste
- Salads and Tomato Ketchup (for garnishing)
Marinate the fish with lemon juice, ginger juice, onion juice, garlic paste salt and pepper.
Leave the marinated fish for an hour so that the fish absorbed all the aroma.
In another bowl add 4 tablespoon of Chickpea flour, 1 teaspoon of Ginger Paste, 2 teaspoon of Garlic Paste, 2 teaspoon of Carom seeds, 1 teaspoon of Red Chili Powder and a pinch of Salt.
Add egg with all the batter ingredients. Mix well.
Add 1 and ½ cup of water to the mixture and mix well until it forms to a thick batter.
Take each of pieces of fish, dip it into the batter and deep fry it in a pan with Mustard Oil.
When each of the pieces of fish gets golden brown, put it in a plate.
Garnish with salad lemon wedge and tomato ketchup it also goes well with Bengali mustard sauce (kasundi).