FISH FRY (NORTH INDIAN STYLE)

A tangy, spicy fish fry which originated in the city of Amritsar in Punjab, is very popular in North India. Fresh fish hauled in from the rivers are filleted, marinated and deep fried on order at roadside stalls throughout the state of Punjab and neighboring regions.

I have made this dish many times and after having tinkled with various combinations, have come with the near perfect recipe. 

The fish is marinated twice and then deep fried. The marinade uses lime juice, yogurt and a unique spice: ‘ajwain’ (carom seeds). This spice is available in Indian groceries as well as in specialty stores and online. It is absolutely essential to the flavor and taste of this dish.

I deep fried the fish this time, but you can also pan fry (shallow fry) in a frying pan with less oil for equally tasty fried fish. 

I usually use Tilapia, but this works well with Basa (Swai) or other white fish.

Ingredients:

Fish fillets (boneless, skinless) 2 lbs – cut into 2” pieces

For 1st marinade:

1 tbsp garlic paste

2 tbsp ginger paste

2 tbsp lime juice

1 tsp chilli powder

1 tsp kosher salt

For 2nd marinade:

1 cup Greek yogurt

½ tbsp ajwain (carom) seeds

2 tbsp red wine vinegar

1 egg

3 tbsp gram flour (or corn flour)

2 tbsp Panko breadcrumbs

½ tsp kosher salt

Method:

Wash the fish fillets, pat dry and cut into 2” pieces and place in a large dish.

Add the 1st marinade ingredients and rub all over the fish.

Set aside for 20 minutes.

Add the 2nd marinade ingredients and mix well to coat all the fish pieces thoroughly.

Marinate for 15-20 minutes.

Heat oil in a wok until very hot.

Add the fish pieces in a single layer and deep fry till lightly browned – about 2 minutes.

Turn and fry for another 2-3 minutes.

Remove with slotted spoon and place on paper towels to drain the excess oil.

Serve warm.

Notes: Ajwain is thought to have medicinal properties and is used in traditional Ayurvedic medicine for digestive disorders. The panko gives an extra crunch to the batter.