How to make Amritsari Fish Fingers - SK Khazana -
A continental dish with an Indian twist, Amritsari Fish Fingers are the perfect way to indulge when you crave some deep fried foods.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : King fish (surmai) fillets (सुरमई मछली के फिले), Lemon (नींबू)
Cuisine : Punjabi, Indian, Fusion
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Aloo aur Besan ke Cheele Masoor Cutlets Garlic Sev - SK Khazana Grated Potato Snack
Amritsari Fish Fingers - SK Khazana Recipe Card
You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Amritsari Fish Fingers - SK Khazana Recipe
King fish (surmai) fillets cut into fingers 300 grams
Lemon 1/2
Salt to taste
Gram flour (besan) fine 2 cups
Carom seeds (ajwain) 1/4 teaspoon
Red chilli powder 1 1/2 tablespoons
Turmeric powder 1/2 teaspoon
Ginger-garlic paste 1 tablespoon
Yogurt 2 tablespoons
Eggs 2
Chaat masala to sprinkle
Onion rings to serve
Lemon wedges to serve
Green chutney to serve
Method
Step 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.
Step 2
Take Fine Besan in another large bowl, add, carom seeds, salt, red chilli powder and turmeric powder and mix well.
Step 3
Add ginger-garlic paste, yogurt and break eggs into the same bowl. Whisk to make a smooth mixture.
Step 4
Add sufficient water and continue to whisk to make a thick and smooth batter.
Step 5
Add the fish fingers, mix till well coated. Set aside for 10-15 minutes.
Step 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.
Step 7
Transfer them into a serving bowl and serve hot with onion rings, lemon wedges and green chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
