Amritsari Recipe – Eats Now

Name: Amritsari
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: One 1-inch piece fresh ginger, peeled; 2 garlic cloves, peeled; 1 small hot fresh chile, stemmed and seeded, or about 1 teaspoon hot red pepper flakes; Salt and pepper; 3 tablespoons fresh lemon or lime juice; About 1 1/2 pounds white fish fillets, like red snapper or black sea bass, skinned, boned, and cut into 2-inch cubes or 4-inch strips about 1 inch wide (almost like fish fingers); 3/4 cup flour; 1 teaspoon pure chile powder, like Ancho or New Mexico, or 1/2 teaspoon cayenne; 1 egg, beaten; Corn, grapeseed, or other neutral oil for deep frying; 1 lemon, cut into wedges, for serving

Servings: persons

One 1-inch piece fresh ginger, peeled
2 garlic cloves, peeled
1 small hot fresh chile, stemmed and seeded, or about 1 teaspoon hot red pepper flakes
Salt and pepper
3 tablespoons fresh lemon or lime juice
About 1 1/2 pounds white fish fillets, like red snapper or black sea bass, skinned, boned, and cut into 2-inch cubes or 4-inch strips about 1 inch wide (almost like fish fingers)
3/4 cup flour
1 teaspoon pure chile powder, like Ancho or New Mexico, or 1/2 teaspoon cayenne
1 egg, beaten
Corn, grapeseed, or other neutral oil for deep frying
1 lemon, cut into wedges, for serving

1
Mince together the ginger, garlic and chile (you can do this in a small food processor if you prefer).
2
Combine the mixture in a bowl with a healthy pinch of salt and pepper, the lemon or lime juice, and the fish.
3
Refrigerate for at least 20 minutes and up to an hour.
4
Meanwhile, heat at least 2 inches of oil in a 6-quart saucepan to about 350F.
5
(A drop of the batter will sizzle energetically but not violently when the oil reaches this temperature.)
6
Combine the flour, chile powder, and egg in a large bowl.
7
Add enough water to make a thick batter, about 1/2 cup.
8
Dip each piece of fish in the batter and gently slide into the oil; do not overcrowdyoull probably manage 3 or 4 pieces at once.
9
Fry, turning occasionally, until the fish is crisp and golden brown on all sides, about 7 minutes.
10
Drain on paper towels and serve immediately with lemon wedges.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: One 1-inch piece fresh ginger, peeled, 2 garlic cloves, peeled, 1 small hot fresh chile, stemmed and seeded, or about 1 teaspoon hot red pepper flakes, Salt and pepper, and more.

Yes, Amritsari falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Amritsari

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