Name: Spicy Fried Fish (Amritsari)
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Ingredients: 1 egg, beaten; One 1-inch piece fresh ginger, peeled; 1 lemon, cut into wedges, for serving; Corn, grapeseed, or other neutral oil for deep frying; 1 small hot fresh chile, stemmed and seeded, or about 1 teaspoon hot red pepper flakes; 2 garlic cloves, peeled; 1 teaspoon pure chile powder, like Ancho or New Mexico, or ½ teaspoon cayenne; About 1½ pounds white fish fillets, like red snapper or black sea bass, skinned, boned, and cut into 2-inch cubes or 4-inch strips about 1 inch wide (almost like fish fingers); ¾ cup flour; 3 tablespoons fresh lemon or lime juice; Salt and pepper

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Crisp-fried ladyfish are a specialty in India, and even though ladyfish themselves are part of the reason they’re so great and we don’t see them here, we can come pretty close to duplicating the dish; both batter and marinade are spicy, distinctive, and exciting. Plan on serving immediately.

Ingredients

One 1-inch piece fresh ginger, peeled
2 garlic cloves, peeled

Method

Mince together the ginger, garlic and chile (you can do this in a small food processor if you prefer). Combine the mixture in a bowl with a healthy pinch of salt and pepper, the lemon or lime juice, and the fish. Refrigerate for at least 20 minutes and up to an hour.
Meanwhile, heat at least 2 inches of oil in a 6-quart saucepan to about 350°F. (A drop of the b

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Spicy Fried Fish

Amritsari

Ingredients

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