Amritsari fish fry

This recipe is from Turban Tadka!

Ingredients:
Fish boneless- 600 gms cut into 2 inch cubes,
Lemon juice- 1tbsp,
Red chilli -1 tsp or if you like it spicy add more since we are adding vinegar and lime juice.
Ginger shredded or paste - 2 tsp,
Garlic- 1 tbsp.
Malt vinegar or white vinegar-2 tbsp to 1/4 cup- depends on the amount of red chilli you use ,
Besan or gram flour- 1 cup,
Ajwain or carom seeds - 1 tsp,
Egg -1,
 Curd- 1/2 cup,
Rice flour- 2 tbsp - grind rice to make powder.
Oil for frying.
Chaat masala to sprinkle.

Method:
Marinate the fish with lemon juice,ginger garlic paste,red chilli powder and salt.

( I  forgot to add red chilli powder so have added red chilli powder in the second marination)
Leave it for 20 minutes )

Add vinegar, besan, ajwain, egg, curd and rice flour.

Mix and keep in the fridge for half hour or take out when you plan to deep fry them.

Heat oil in deep kadhai or pan.( you can deep fry the fish or shallow fry )
Once the oil is heated,lower the heat to medium high and fry the coated fish till evenly browned on both sides.

It will take only 2 to 3 minutes on each side.

Sprinkle chaat masala and serve.

Fish fry tastes good even if you add just the basic ingredients.
But had to try and make this popular Amritsari fish fry and taste it.
It is very delicious and crisp.

Emjot with mint chutney and rings of onions.