(Buy the freshest fish you can find. China Town is a great source if you get in there, and smell the fish. The fish guys will respect you more and give you better stuff if they see you get involved).
F is for Fish
This is a very simple dish and people seem to love it. I teach it at the Kebabs and Tikkas class and it is always a hit. In yesterday’s class a few people commented that it was their favorite thing they made. This makes me happy – and the best part of this fish dish is that it is so simple and the yield of taste that you get for the amount of effort – makes it taste even better.
I adapted this recipe from a classic Punjabi North Indian Fish Dish called Amritsari Fish. Amritsar is a city in Northern India and has the famed Golden Temple.
Traditionally the fish is deep fried – I changed it a bit – where I dredge it in chickpea flour and then pan saute it. The flour provides the crispness and the fish flavor comes through brilliantly.
Following is the recipe – I hope you make it and tell me how much you loved it because I am sure that you will.
Amritsari Fish Tikka
2lb. Fish Filet like Flounder, Sole or Tilapia, cut into 2 inch pieces
1tsp. Cayenne Pepper (or to taste)
Salt to taste
1/4tsp. Carom seeds (ajwain)
2 Tbs. Ginger paste
2 Tbs. Garlic paste
1 Tbs. Lemon juice
I cup Chickpea/Gram flour (besan)
3 Tbs. Vegetable or Mustard Oil
1 tsp. Chaat masala (optional)*
Cilantro for garnish
In a bowl combine the fish, cayenne, salt, carom seeds, lemon juice, ginger and garlic paste. Mix well and marinate for 30 minutes or up to 2 hours.
Heat oil in a nonstick skillet and dredge the fish in the chickpea flour. Pat off the excess flour and place the fish in the skillet. Let cook on a medium high heat for about 2-3 minutes on one side and the same amount on the other side.
(the amount of time will depend on the thickness of the fish).
Remove the cooked fish to a platter and sprinkle with Chaat Masala and garnish with Cilantro.
If you want to cook the fish on the grill, it is better to leave the filets whole or put the cut pieces onto a skewer.
If using an oven: Preheat 400 degrees and place the fish on a baking tray and cook for about 8 to 10 minutes.
Chaat Masala can be found in Indian Stores
Until I eat again.