Your trip to Amritsar is incomplete without trying the mouth-watering Amritsari fish. This fried fish is prepared with lots of spices and tastes best with a squeeze of lemon. A quick and easy take on the delicacy of Amritsar.
What you need:
*600
grams Kingfish (surmai) fillets cut into fingers
*1 cup gram flour (besan)
*1 tablespoon red chilli powder
*Salt to taste
*1 teaspoon Carom seeds (ajwain)
*2 tablespoons ginger paste
*2 tablespoons garlic paste
*1 tablespoon lemon juice
*Oil
*1 Egg
*1 teaspoon chaat masala
*2 Lemons cut into wedges
![This weekend, why not serve up some hot restaurant-style Amritsari fish at home.](https://images.thequint.com/thequint%2F2016-03%2F0b38f2eb-0dd8-4f9c-b4ea-0274013be355%2FScreen%20Shot%202016-03-23%20at%207.54.33%20pm.png?auto=format%2Ccompress&fmt=webp&width=720)
How to make:
*Take the fish fingers
in a bowl.
*Add red chilli powder, salt, carom seeds, ginger paste,
garlic paste, lemon juice, gram flour and mix well. Set aside.
*Heat sufficient oil in a kadai.
*Break an egg into the fish mixture and mix.
![This weekend, why not serve up some hot restaurant-style Amritsari fish at home.](https://images.thequint.com/thequint%2F2016-03%2Ff395c437-bf4d-4976-a22c-50190c6c00b2%2FScreen%20Shot%202016-03-23%20at%207.55.52%20pm.png?auto=format%2Ccompress&fmt=webp&width=720)
*Put the fingers, a few at a time, into the hot oil and deep fry till almost done.
*Drain and place on absorbent paper.
*Deep fry again just before serving till golden and crisp.
*Drain and place on absorbent paper.
*Serve hot, sprinkled with chaat masala and lemon wedges.
![This weekend, why not serve up some hot restaurant-style Amritsari fish at home.](https://images.thequint.com/thequint%2F2016-03%2F1a2a5af2-041d-452b-bfd1-5d97ddf64004%2FScreen%20Shot%202016-03-23%20at%207.56.24%20pm.png?auto=format%2Ccompress&fmt=webp&width=720)
(At The Quint, we are answerable only to our audience. Play an active role in shaping our journalism by becoming a member. Because the truth is worth it.)