A fish fry is a social event containing battered or breaded fried fish. It usually also includes french fries, coleslaw, macaroni salad, lemon slices, tartar sauce, hot sauce, malt vinegar and dessert. Some Native American versions are cooked by coating fish with semolina and egg yolk.
Amritsari fish is a popular North Indian appetizer made with fish, gram flour and spices. I have shared this recipe with 2 options. The first one is to deep fry and the second one is to pan fry.
As the name suggests, this dish originated in the town of Amritsar, Punjab in the north of India. The city is the meeting point of three prolific rivers and hence a lot of fresh water fish is abundant. So I find it best to use a mild-flavoured, white flakey fish that is local to where you are.
They buy some 500, 600 kg of Sole every day and fry it in mustard oil. That is how Amritsar’s signature dish is cooked and served. It is consumed as a starter or snack. But there are variations to the Amritsari Fish.
The South Indian state famous for its seafood dishes is Kerala. Kerala is renowned for its delicious and diverse seafood cuisine, which includes dishes like fish curry, prawn masala, crab roast, and squid fry.
The important differences can be seen in the recipes of the two itself. To cook fish pakoda, one would require to prepare a besan batter, dip the fish into it and then deep-fry it. While making the Amritsari fish, it is marinated with mustard oil, salt and a bit of asafoetida (hing).
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