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Amritsari Fish

Servings 8
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Ingredients

  • 1 kg fish boneless fillet or large bone-in pieces
  • 1 tbsp lemon juice
  • 1 tbsp red chilli powder
  • 4 tsp ginger paste
  • ½ tbsp garlic paste
  • Salt to taste
  • ½ cup malt vinegar
  • 1 cup besan gram flour
  • 1 tsp ajwain carom seeds
  • 1 egg
  • ½ cup yoghurt
  • 2 tbsp rice flour
  • Oil for deep frying
  • Chaat masala for sprinkling

Instructions

Marinate the fish:

  • In a large bowl, combine the fish with lemon juice, red chilli powder, ginger paste, garlic paste, and salt. Mix well and let it sit for 20 minutes.

Prepare the batter:

  • After marination, add besan, ajwain, egg, yoghurt, rice flour, and malt vinegar to the bowl. Mix thoroughly until all fish pieces are well coated in the spiced batter.

Fry the fish:

  • Heat oil in a deep frying pan over medium flame. Once the oil is hot, gently slide in the fish pieces and fry in batches until golden and crispy, about 4–6 minutes per batch. Maintain medium heat to ensure the fish cooks through without burning the exterior.

Serve:

  • Remove the fried fish and drain on paper towels. Sprinkle it with chaat masala and serve hot.

Notes

Amritsari fish is a special Punjabi delicacy known for its crispy golden crust and bold tangy flavours, hailing from the historic city of Amritsar in Punjab, India. It’s particularly popular for its crispy besan coating, aromatic ajwain kick, and tangy-spicy flavours, rooted in Punjabi dhaba culture and street food traditions. It has a crisp outside and tender inside, and is served with chutney.
Author: Kanwal Bakshi Bhagat
Course: Appetizer, Snack
Cuisine: North Indian, Punjabi