From the Streets of Amritsar: Crispy Garlic Fish Bites
Details
Crispy on the outside, flaky on the inside, with a major garlic kick.
Ingredients
Instructions
Marinate the Fish
In a medium bowl, combine the fish pieces, ginger-garlic paste, lemon juice, Kashmiri red chili powder, turmeric powder, cumin, coriander, salt, pepper, and yogurt. Mix gently until the fish is evenly coated. Let it marinate for at least 20-30 minutes.
Prepare the Coating
In a separate shallow dish, whisk together the gram flour and rice flour. Season it with a small pinch of salt.
Coat the Fish
One by one, take the marinated fish pieces and dredge them in the flour mixture, ensuring each piece is fully and evenly coated. Shake off any excess flour.
Fry the Fish
Heat about an inch of vegetable oil in a heavy-bottomed pan or skillet over medium-high heat. Once the oil is hot, carefully place the coated fish pieces in a single layer, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown, crispy, and cooked through.
Serve
Remove the fish from the pan and let it drain on a wire rack or paper towels. Garnish with fresh coriander and serve immediately with lemon wedges on the side for squeezing.
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