Can I make the batter ahead of time?

It's best to prepare the batter fresh just before frying, as it can thicken over time. If needed, thin it with a little water.

Why is my batter not sticking to the fish?

Ensure the fish is patted completely dry before marinating, and that the batter is thick enough to coat the back of a spoon.

How do I keep the fish crispy after frying?

Drain on paper towels and serve immediately. Avoid stacking the pieces; place them in a single layer on a wire rack.

Can I bake this instead of deep-frying?

Baking won't yield the same crispy texture. For a healthier alternative, try pan-frying in shallow oil or using an air fryer.

What can I use instead of ajwain (carom seeds)?

Substitute with 1/2 teaspoon dried oregano or thyme for a different but complementary herbal note.

Home / Recipes / punjabi / Fish Amritsari

punjabiMediumnon vegetariangluten freedairy freenut free

Fish Amritsari

RATING

4.6/5(115)

TASTE SCORE

9/10

Crispy, golden fried fish with a beautifully spiced gram flour batter. This iconic Amritsari street food features tender chunks of fish marinated in ginger, garlic, and ajwain, then deep-fried until crunchy outside and juicy inside. A squeeze of lemon and a sprinkle of chaat masala finish it perfectly.

PREP

15m

COOK

15m

SERVES

100 G

386 cal

SERVINGS

METHOD · 5 STEPS

prep · ~30 min
Marinate the fish.
1.Pat the fish pieces completely dry with paper towels.
2.In a bowl, mix ginger-garlic paste, lemon juice, red chili powder, turmeric powder, and half the salt.
3.Coat the fish pieces with the marinade, cover, and refrigerate for 30 minutes.
TIPDrying the fish ensures the batter sticks and prevents splattering.
mix · ~5 min
Prepare the batter.
1.In a large bowl, combine besan, rice flour, ajwain, garam masala, remaining salt, and half the chaat masala.
2.Gradually add water, whisking continuously, until you have a thick, smooth batter that coats the back of a spoon.
TIPA thick batter is key — it should cling well to the fish, not drip off.
fry · ~5 min
Heat the oil.
Pour oil into a kadai and heat it over medium-high flame. Drop a tiny pinch of batter into the oil; if it rises instantly and sizzles, the oil is ready.
TIPMaintain medium-high heat — too low and the fish turns greasy, too high and it burns outside before cooking inside.
fry · ~10 min
Fry the fish in batches.
1.Take a piece of marinated fish, dip it thoroughly into the batter so it is well coated.
2.Carefully slide it into the hot oil. Repeat, frying 4-5 pieces at a time without overcrowding.
3.Fry for 3-4 minutes, turning once, until deep golden and crisp on all sides.
4.Remove with a slotted spoon and drain on paper towels.
TIPOvercrowding drops the oil temperature and makes the fish soggy.
assemble · ~1 min
Finish and plate the fish.
1.Arrange the hot fried fish on a serving platter.
2.Sprinkle the remaining chaat masala over the top immediately.
3.Serve with onion rings, lemon wedges, and mint chutney on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the fish completely dry before marinating to help the batter adhere and prevent oil splatter.
2
Use a thick gram flour batter that coats the back of a spoon; a runny batter will slide off the fish.
3
Fry in small batches of 4-5 pieces to keep the oil temperature steady and the fish crispy.
4
Test oil temperature by dropping a pinch of batter — it should sizzle and rise immediately.
5
Sprinkle chaat masala on the hot fish right after frying so it sticks and melds into the crust.
6
Let the marinated fish rest for a full 30 minutes in the fridge for deeper flavor penetration.
7
Serve immediately after frying to enjoy the signature crunchy-yet-juicy texture.

RECIPE VARIATIONS

Adapt it for your goals.

air fryer

Air-fryer

For a lighter version, cook the battered fish in an air fryer at 200°C (400°F) for 10-12 minutes, flipping halfway, to reduce oil without sacrificing crunch.

gluten free