Crispy Amritsari Fish Fry

Ingredients

• Fish fillets (tilapia) - 500 g
• Lemon juice - 1 tbsp
• Red chili powder - 1 tbsp
• Ginger paste - 1 tbsp
• Garlic paste - 1 tbsp
• Salt to taste
• Gram flour (besan) - 1/4 cup
• Egg - 1 whole
• Ajwain (carom seeds) - 1/2 tsp
• Curd - 2 tbsp
• Rice flour - 1 tbsp
• Chat masala - 1 tsp
• Mint leaves (pudina)
• Oil
• White vinegar (optional) - 1/2 cup

Instructions

1. 1Pat the fish fillets dry with paper towels and transfer them to a mixing bowl so the marinade will cling better.
2. 2In a bowl, combine lemon juice, red chili powder, ginger paste, garlic paste and salt; toss the fillets in this mixture and marinate for 30 minutes so the flavors penetrate the flesh.
3. 3In a separate bowl, whisk together gram flour, egg, ajwain, curd and rice flour to make a thick coating batter; if you like a tangier finish, stir in 1/2 cup white vinegar now.
4. 4Add the batter to the marinated fish and gently coat each piece so it is evenly covered; let the coated fillets rest for 1 hr to set the crust.
5. 5Heat oil in a kadai or a deep pan until it shimmers and is hot enough for deep frying.
6. 6Carefully slide the fish into the hot oil and deep fry until each piece is crisp and golden brown, then remove and drain briefly on paper towels so they stay crisp.
7. 7Sprinkle chat masala over the hot fillets and garnish with mint leaves for a fresh contrast.
8. 8Serve hot as an appetizer or a side with lemon wedges and extra chat masala if you like.