indianpunjabifishpescatarianfriedstreet-foodquick

Amritsari Fish

Name: Amritsari Fish
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Yield: 2
Cuisine: Indian
Ingredients: 300 g firm white fish fillets, boneless and skinless, cut into 3 cm strips; 15 ml lemon juice; 20 g ginger-garlic paste; 2 g ground turmeric; 4 g Kashmiri chili powder; 4 g salt; 60 g chickpea flour (besan); 20 g rice flour; 2 g ajwain; 2 g ground cumin; 3 g chaat masala; 2 g baking powder; 45 ml water; 250 ml neutral oil, for shallow frying; 2 g chaat masala; 2 wedges lemon wedges; 60 g red onion, thinly sliced; 5 g fresh coriander, chopped

Amritsari Fish is crisp on the outside, juicy within, and packed with warm spices, ginger, garlic, and a bright lemony tang. The besan coating fries up craggy and light, while a final dusting of chaat masala gives the fish its unmistakable punchy street-food finish.

15 min

2 servings

454 kcal

Indian

Ingredients

Fish and quick marinade

300 gfirm white fish fillets, boneless and skinless, cut into 3 cm strips
15 mllemon juice
20 gginger-garlic paste
2 gground turmeric
4 gKashmiri chili powder
4 gsalt

Spiced besan coating

60 gchickpea flour (besan)
20 grice flour
2 gajwain
2 gground cumin
3 gchaat masala
2 gbaking powder
45 mlwater

For frying and finishing

250 mlneutral oil, for shallow frying
2 gchaat masala
2 wedgeslemon wedges
60 gred onion, thinly sliced
5 gfresh coriander, chopped

Instructions

1
Pat the fish dry and cut into strips if not already cut. In a bowl, mix the fish with lemon juice, ginger-garlic paste, turmeric, Kashmiri chili powder, and salt. Toss well so every piece is coated, then let it stand while you prepare the coating; this brief rest seasons the fish and helps the batter cling.
2
Heat the oil in a wide frying pan over medium-high heat. Aim for about 175-180°C; if you do not have a thermometer, a small drop of batter should rise quickly and sizzle without burning.
3
In a second bowl, whisk together the chickpea flour, rice flour, ajwain, cumin, chaat masala, and baking powder. Add the water and whisk into a thick, smooth batter, like heavy cream. If it seems too stiff to coat, add 5 ml more water; a thick batter gives the characteristic craggy crust.
4
Add the marinated fish to the batter and fold gently until each piece is well coated. Do not let it sit too long once mixed, or the batter can loosen from the fish.
5
Fry the fish in 2 batches, laying the pieces into the hot oil without crowding the pan. Fry for 2-3 minutes per side until deep golden, crisp, and just cooked through; the fish should flake easily in the center. Adjust the heat as needed so the coating browns steadily without turning dark too fast.
6
Transfer the fried fish to a plate lined with paper towel for a brief drain. Immediately sprinkle with the remaining chaat masala so it adheres while hot.
7
Serve at once with lemon wedges, sliced red onion, and chopped coriander. Squeeze over lemon just before eating for the bright, tangy finish typical of Amritsari fish.

Nutrition per serving

454 kcal

Calories

37g

Protein

34g

Carbs

20g

Fat

Fiber

Notes

•Cod, haddock, pollock, basa, or tilapia all work well; choose a firm, mild fish that cooks quickly.
•Rice flour helps create a lighter, crisper crust; if unavailable, use an equal amount of extra chickpea flour, though the coating will be slightly denser.
•For even better texture, make sure the fish is very dry before marinating and keep the oil properly hot throughout frying.
•A mint-coriander chutney or simple yogurt dip pairs very well if you want a cooling side.

Background

Amritsari Fish is a popular street-food specialty from Amritsar in Punjab, where freshwater fish has long been coated in a highly seasoned gram flour batter and fried until crisp. The dish reflects Punjabi love of bold spice, tangy finishes, and hot fried snacks served fresh with onion, lemon, and masala.

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