Amritsari Fish Fingers

Ingredients 

• 300 grams King fish (surmai) fillets cut into fingers
• ½ lemon
• Salt to taste 
• 2 cups gram flour (besan) 
• ¼ teaspoon carom seeds (ajwain)
• 1½ tablespoons red chilli powder
• ½ teaspoon turmeric powder
• 1 tablespoon ginger-garlic paste
• 2 tablespoons yogurt
• 2 eggs
• Chaat masala to sprinkle
• Onion rings to serve
• Lemon wedges to serve
• Green chutney to serve

Method

1. Take fish fingers in a large bowl, squeeze the juice of ½ lemon, add salt and mix well. Set aside to marinate for 10 minutes.
2. Take Fine Besan in another large bowl, add, carom seeds, salt, red chilli powder and turmeric powder and mix well.
3. Add ginger-garlic paste, yogurt and break eggs into the same bowl. Whisk to make a smooth mixture.
4. Add sufficient water and continue to whisk to make a thick and smooth batter.
5. Add the fish fingers, and mix till well coated. Set aside for 10-15 minutes.
6. Heat sufficient oil in a kadai, slide in the fish fingers and deep-fry till golden brown and crisp. Drain on absorbent paper and sprinkle a little chaat masala over them.
7. Transfer them into a serving bowl and serve hot with onion rings, lemon wedges and green chutney.