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Recipe Name: Amritsari Fish Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

700 Gram(s) Haddock fillets, cut into
Half a lemon, juice of
1 1/2 Teaspoon(s) Salt
125 Gram(s) Besan, gram or chickpea
flour sieved
40 Gram(s) Cornflour
1/2 Teaspoon(s) Aniseed
1/2 Teaspoon(s) Chilli powder, up to 1
1/2 Teaspoon(s) Ground Turmeric
2 Teaspoon(s) Ginger puree
150 Water
1 Egg, beaten
Oil for deep frying
Put the fish in a large plate and sprinkle half the salt and the lemon
juice over them. Set aside for 15 minutes. In a mixing bowl, mix the
besan with the remaining salt, cornflour, aniseed, chilli powder and
turmeric. Add the ginger and gradually add the water, stirring until
you have a thick paste. Stir in the egg and mix until all the
ingredients are blended well together. In a wok or other suitable pan
heat the oil over a high heat. When the oil reaches smoking point,
reduce the heat slightly. Dip each piece of fish in the spiced batter
and fry in the hot oil. Take care not to overcrowd the pan as this
will lower the temperature and the batter will not turn crispy. Fry
each batch for 3-4 minutes or until crisp and golden brown. Drain on
absorbent paper. Serve as a starter with a salad or a side dish with
boiled rice and dhal maharani. DISCLAIMER© Copyright 1996 - SelecTV
Cable Limited. All rights reserved. Carlton Food Network Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 387
Calories From Fat: 37
Total Fat: 4.3g
Cholesterol: 162mg
Sodium: 1376.4mg
Potassium: 923.5mg
Carbohydrates: 40.9g
Fiber: 3.5g
Sugar: 16.6g
Protein: 43.6g

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