Amritsar Fish Fry

• 1 pound white and firm fish cut into fillets (sole, catfish etc.)
• 2 tablespoons vinegar
• 2 tablespoons lemon juice
• 1 teaspoon grated ginger
• 1 teaspoon crushed garlic
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 or 2 pinches salt and pepper, to taste
• 2 tablespoons besan (chickpea flour)
• 2 tablespoons flour
• 1/2 teaspoon caraway seeds
• 1 teaspoon chopped cilantro
• 1-2 pieces chopped green chili
• 1 piece egg
• 2 cups or more neutral oil for deep frying

1. Marinate fish in a bowl with salt, pepper, ginger, garlic, red chili powder, turmeric together with the vinegar and lemon juice for at least 30 minutes.
2. For the batter, combine the flour and besan, caraway seeds, chopped cilantro, and chilies. Whisk in one egg until smooth. Add a few spoons of water to loosen the batter if necessary.
3. Add marinated fish and coat each piece lightly in batter.
4. Heat oil and carefully add fish one at a time. Deep fry until evenly brown and crisp for about 5 minutes depending on the size of the fillets.
5. Drain excess oil on a paper towel. Serve hot with lemon wedges and mint and coriander chutney. Namaste!

white, vinegar, lemon juice, ginger, garlic, red chili powder, turmeric powder, salt, flour, caraway seeds, cilantro, green chili, egg, neutral oil

Taken from food52.com/recipes/77601-amritsar-fish-fry (may not work)