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Amritsari Fish

A crisp, golden Indian fried fish appetizer coated in a spiced gram flour batter with aromatic carom seeds.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Marination Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

First Marination
  • 500 g firm white fish fillets such as cod, haddock, or tilapia, cut into 2-inch strips
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp ginger-garlic paste smooth paste
  • 1 tsp red chili powder adjust to taste
  • 1/2 tsp salt or to taste
Second Marination and Batter
  • 1/2 cup besan gram flour, fine variety
  • 2 tbsp rice flour for extra crispness
  • 1 tsp ajwain carom seeds, rubbed between palms to release aroma
  • 1/2 tsp turmeric powder for color
  • 1 tsp coriander powder ground
  • 1/2 tsp garam masala ground spice mix
  • 1 to 2 tbsp water added slowly as needed to make a thick paste
Frying and Garnish
  • as needed oil for frying such as vegetable or canola oil
  • 1 tsp chaat masala for dusting at the end

Equipment

  • 1 Deep frying pan or Kadai A heavy-bottomed pan helps maintain stable oil temperatures.
  • 1 Mixing bowls For marinating the fish.
  • 1 Slotted spoon For safely removing the fish from hot oil.

Method
 

  1. Pat the fish pieces completely dry with paper towels. In a mixing bowl, combine the fish strips with the lemon juice, ginger-garlic paste, 1 teaspoon of red chili powder, and 1/2 teaspoon of salt. Toss gently to coat. Set aside to marinate for 10 minutes.
  2. Sprinkle the besan (gram flour), rice flour, ajwain (carom seeds), turmeric powder, coriander powder, and garam masala directly over the marinated fish. Gently toss with your hands so the dry flours cling to the wet seasoned fish.
  3. Sprinkle 1 tablespoon of water over the mixture and toss gently. If dry flour is still visible, add another tablespoon of water. The goal is a thick, paste-like coating that tightly wraps each piece of fish without any excess liquid pooling in the bowl. Let it rest for 10 minutes.
  4. Pour oil into a deep frying pan or kadai to a depth of about 5 cm / 2 inches. Heat over medium-high heat until it reaches approximately 180C / 350F. Test by dropping a tiny bit of batter; it should sizzle immediately and float.
  5. Carefully lower the coated fish pieces into the hot oil one by one. Fry in batches to avoid crowding the pan. Cook for 3 to 4 minutes, turning occasionally, until the batter is deep golden brown and crispy, and the fish inside is opaque and flakes easily. Drain on paper towels.
  6. Transfer the hot fried fish to a serving platter. Sprinkle immediately with chaat masala and serve warm with green chutney and lemon wedges.

Notes

Always pat the fish completely dry before the first marination to prevent the batter from diluting.
Adjust water amount gradually during the batter step, as different brands of gram flour absorb water differently.