Amritsari Fish Recipe

• 700 gm Haddock fillets, cut into 7.5cm pcs Half a lemon, juice of
• 1 1/2 tsp Salt
• 125 gm Besan, (gram or possibly chickpea flour), sieved
• 40 gm Cornflour
• 1/2 tsp Aniseed
• 1/2 tsp Chilli pwdr, up to 1
• 1/2 tsp Grnd turmeric
• 2 tsp Ginger puree
• 150 ml Water
• 1 lrg Egg, beaten Oil for deep frying

1. Put the fish in a large plate and sprinkle half the salt and the lemon juice over them.
2. Set aside for 15 min.
3. In a mixing bowl, mix the besan with the remaining salt, cornflour, aniseed, chilli pwdr and turmeric.
4. Add in the ginger and gradually add in the water, stirring till you have a thick paste.
5. Stir in the egg and mix till all the ingredients are blended well together.
6. In a wok or possibly other suitable pan heat the oil over a high heat.
7. When the oil reaches smoking point, reduce the heat slightly.
8. Dip each piece of fish in the spiced batter and fry in the warm oil.
9. Take care not to overcrowd the pan as this will lower the temperature and the batter won't turn crispy.
10. Fry each batch for 3-4 min or possibly till crisp and golden.
11. Drain on absorbent paper.
12. Serve as a starter with a salad or possibly a side dish with boiled rice and dhal maharani.

haddock, salt, flour, cornflour, chilli pwdr, turmeric, ginger puree, water, egg

Taken from cookeatshare.com/recipes/amritsari-fish-64970 (may not work)