Amritsari

Name: Amritsari
Yield: makes 4 servings
Ingredients: One 1-inch piece fresh ginger, peeled; 2 garlic cloves, peeled; 1 small hot fresh chile, stemmed and seeded, or about 1 teaspoon hot red pepper flakes; Salt and pepper; 3 tablespoons fresh lemon or lime juice; About 1 1/2 pounds white fish fillets, like red snapper or black sea bass, skinned, boned, and cut into 2-inch cubes or 4-inch strips about 1 inch wide (almost like fish fingers); 3/4 cup flour; 1 teaspoon pure chile powder, like Ancho or New Mexico, or 1/2 teaspoon cayenne; 1 egg, beaten; Corn, grapeseed, or other neutral oil for deep frying; 1 lemon, cut into wedges, for serving

December 14, 2011

Crisp-fried ladyfish are a specialty in India, and even though ladyfish themselves are part of the reason they’re so great and we don’t see them here, we can come pretty close to duplicating the dish; both batter and marinade are spicy, distinctive, and exciting. Plan on serving immediately.

Recipe notes

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