Fish Amritsari
Crispy, golden-fried fish fillets coated in a zesty, spiced chickpea flour batter. This popular street food from Amritsar is a perfect appetizer, packed with tangy and savory flavors.
For 4 servings
Marinate the Fish (30 minutes)
- Cut the fish fillets into 2-inch pieces. Pat them completely dry with paper towels to ensure the marinade adheres well.
- In a mixing bowl, combine the fish pieces with ginger-garlic paste, lemon juice, red chili powder, and 0.75 tsp of salt.
- Gently toss to coat each piece evenly. Cover the bowl and let the fish marinate in the refrigerator for at least 30 minutes, or up to 1 hour.
Prepare the Batter (5 minutes)
- In a separate large bowl, whisk together the besan, rice flour, ajwain, turmeric powder, garam masala, and the remaining 0.5 tsp of salt.
- If using, crack the egg into the dry mixture.
- Gradually add water while whisking continuously. Mix until you have a thick, smooth batter with no lumps. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
Coat the Fish (2 minutes)
- Take the marinated fish out of the refrigerator.
- Add the fish pieces to the batter and gently toss until each piece is fully and evenly coated.
Deep Fry the Fish (8-10 minutes)
- Heat the oil in a deep pan or kadai over medium-high heat. The ideal temperature is 175-180°C (350-355°F). If you don't have a thermometer, drop a small amount of batter into the oil; it should sizzle and rise to the surface immediately.
- Carefully slide the battered fish pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
- Fry for 5-6 minutes, turning occasionally, until the fish is golden brown, crispy, and cooked through.
- Using a slotted spoon, remove the fried fish and place it on a wire rack or paper towel-lined plate to drain excess oil.
Garnish and Serve (1 minute)
- While the fish is still hot, sprinkle generously with chaat masala.
- Serve immediately with green chutney, lemon wedges, and thinly sliced onions for the best crispy texture.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a more authentic Punjabi flavor, you can use mustard oil for frying. Heat it until it reaches its smoking point, then cool it slightly before frying.
- 2Ensure the fish is patted completely dry before marinating; this is the key to making the batter stick well.
- 3The batter consistency is crucial. It should be thick enough to coat the fish without being doughy. Aim for a thick pancake batter consistency.
- 4Maintain a consistent oil temperature. If the oil is not hot enough, the fish will absorb too much oil and become greasy.
- 5For extra crispy fish, you can double-fry it. Fry for 3-4 minutes, remove, let it cool slightly, then fry again for 1-2 minutes until deep golden brown.
Adapt it for your goals.
Spice Level
Adjust the red chili powder to your preference. For a milder version, use Kashmiri red chili powder which imparts color without much heat.
HerbsHerbs
Add 2 tablespoons of finely chopped fresh cilantro (coriander) or mint leaves to the batter for a fresh, herby flavor.
VeganVegan
To make this vegan, simply omit the optional egg from the batter. The recipe works perfectly well without it.
Gluten FreeGluten-Free
This recipe is naturally gluten-free as it uses besan (chickpea flour) and rice flour.
Why this is on our healthy list.
Rich in Lean Protein
Fish is an excellent source of high-quality, lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Source of Omega-3 Fatty Acids
White fish contains beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation, lowering blood pressure, and improving cholesterol levels.
Boosts Brain Health
The omega-3s, particularly DHA, found in fish are crucial for brain development and function, potentially improving memory and reducing the risk of cognitive decline.
Energy from Chickpea Flour
The besan (chickpea flour) batter provides complex carbohydrates and fiber, offering a sustained release of energy compared to refined flours.
Frequently asked questions
One serving of Fish Amritsari (approximately 225g) contains around 450-500 calories. The exact count can vary based on the type of fish and the amount of oil absorbed during frying.