(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
Ingredients:
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
Method
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.
Notes:
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.
