Battered Amritsari fish recipe Recipe

In a bowl, mix chickpea flour, cornstarch, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, garam masala, carom seeds, and salt to make the batter.

Add water gradually and whisk until you get a smooth and thick batter.

Cut the fish fillets into medium-sized pieces and sprinkle some salt and lemon juice on them. Let them marinate for 10 minutes.

Heat oil in a deep pan or kadhai for frying.

Dip each fish piece into the batter, ensuring it is well coated, and then gently drop it into the hot oil.

Fry the fish on medium heat until it turns golden brown and crispy on both sides. Remove and drain on a paper towel.

Serve hot with mint chutney or tartar sauce.