Amritsari Fish

Nutrition · per serving

Steps

1. 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.

   300 g firm white fish fillets, boneless and skinless, cut into 3 cm strips15 ml lemon juice20 g ginger-garlic paste2 g ground turmeric4 g Kashmiri chili powder4 g salt
2. 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.

   250 ml neutral oil, for shallow frying
3. 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.

   60 g chickpea flour (besan)20 g rice flour2 g ajwain2 g ground cumin3 g chaat masala2 g baking powder45 ml water
4. 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.

   300 g firm white fish fillets, boneless and skinless, cut into 3 cm strips15 ml lemon juice20 g ginger-garlic paste2 g ground turmeric4 g Kashmiri chili powder4 g salt60 g chickpea flour (besan)20 g rice flour2 g ajwain2 g ground cumin3 g chaat masala2 g baking powder45 ml water
5. 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.

   250 ml neutral oil, for shallow frying300 g firm white fish fillets, boneless and skinless, cut into 3 cm strips
6. 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.

   2 g chaat masala
7. 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.

   2 wedges lemon wedges60 g red onion, thinly sliced5 g fresh coriander, chopped

Origin & History

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.