Fish Amritsari

Step 1

Pat the fish fillets dry using a clean paper towel or kitchen cloth, pressing gently on both sides to remove surface moisture so the coating will stick properly.

Step 2

In a small bowl, combine the ginger-garlic paste, red chili powder, 0.5 teaspoon salt, and 1/4 teaspoon black pepper with 2 tablespoons water, stirring until the spices form a thin, spreadable paste.

Step 3

Rub the spice paste evenly over both sides of each fish fillet, using your fingers to coat the entire surface; let rest on a plate for 5 minutes so flavors begin to penetrate the fish.

Step 4

Pour the flour and cornstarch into a shallow bowl or plate, add 0.25 teaspoon salt and 0.25 teaspoon black pepper, and stir with a fork until evenly mixed.

Step 5

Working with one fillet at a time, lay it in the flour mixture and press gently, then flip and press the other side, turning to coat every edge in a thin, even layer; shake off excess flour back into the bowl.

Step 6

Pour vegetable oil into a 10-inch skillet to a depth of 0.75 inch and heat over medium-high heat until a small piece of bread dropped into the oil sizzles immediately and rises to the surface, about 2 minutes.

Step 7

Carefully lay both coated fish fillets into the hot oil; listen for an immediate, steady sizzle. Do not move them for 3 minutes so the underside becomes golden brown.

Step 8

Using a thin metal spatula, carefully slide underneath each fillet and flip it over in one smooth motion, then fry the second side for 2 to 3 minutes until it also turns golden brown and the flesh looks opaque when you peek at the thickest part.

Step 9

Transfer the fried fish to a paper-towel-lined plate to drain excess oil for 1 minute, then slide onto a serving plate.

Step 10

Squeeze fresh lemon juice over the top of each fillet just before serving, and sprinkle with a pinch of chaat masala or red chili powder if desired.