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Amritsari Fish

A street-food classic from Punjab, Amritsari Fish features tender white fish coated in a spiced chickpea flour batter, double-fried to golden perfection.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 500 g firm white fish fillets cod, tilapia, or catfish (cut into 2-inch batons and patted dry)
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp ginger-garlic paste freshly ground is best
  • 1 tsp Kashmiri red chili powder for a vibrant red hue without extreme heat
  • 1 tsp salt divided
  • 4 tbsp besan gram flour (sifted to prevent lumps)
  • 1.5 tbsp rice flour for extra crunch
  • 1 tsp ajwain carom seeds (crushed between palms)
  • 0.5 tsp turmeric powder for a beautiful golden color
  • 1.5 tsp chaat masala divided (used in batter and for dusting)
  • 1 whole egg whisked (or substitute with 2 tbsp water)
  • as needed neutral oil for deep frying canola, sunflower, or vegetable oil

Method
 

  1. Place the patted-dry fish batons in a medium bowl. Add the lemon juice, ginger-garlic paste, Kashmiri red chili powder, and half a teaspoon of salt. Toss gently with your hands to coat the fish evenly. Let it marinate at room temperature for 10 to 15 minutes.
  2. Directly over the marinated fish, add the besan, rice flour, crushed ajwain seeds, turmeric, 1 teaspoon of chaat masala, and the whisked egg. Mix gently with your hands. The batter should look thick and pasty, tightly clinging to the fish pieces. If it is too dry, add a splash of water.
  3. Heat oil in a heavy-bottomed kadai or deep pan over medium-high heat. Test the temperature by dropping a small bit of batter in; it should sizzle and rise immediately without turning dark.
  4. Carefully slide the coated fish pieces into the hot oil one by one. Fry for 3 to 4 minutes until the coating turns light golden and holds its shape. Do not let it brown deeply yet. Remove using a slotted spoon.
  5. Drain the par-fried fish on a wire rack and let them rest for 5 minutes. This cooling period allows internal steam to escape so the crust can crisp up perfectly in the next step.
  6. Increase the heat to high. Gently slide the rested fish back into the hot oil for 1 to 2 minutes, until the crust turns a rich golden-brown and becomes shatteringly crisp. Drain on a wire rack.
  7. While still piping hot, transfer the fish to a serving plate and dust generously with the remaining half teaspoon of chaat masala. Serve immediately with lemon wedges and mint chutney.