Fish Amritsari

Name: Fish Amritsari
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 700g White Fish Fillet, boneless, cut into bite-size pieces (e.g., cod, sole); 1 1/2 tbsp Lemon Juice; 1 tsp Salt; 1 cup Besan (Gram Flour), ~120 g; 2 tbsp Rice Flour, or cornflour; 1 1/2 tbsp Ginger Garlic Paste; 2 tsp Kashmiri Red Chili Powder; 1/2 tsp Hot Red Chili Powder, optional, to taste; 1/2 tsp Turmeric Powder; 1 tsp Ajwain (Carom Seeds), lightly crushed; 1/2 tsp Garam Masala; 1/2 tsp Cumin Powder; 1/4 tsp Baking Soda; 150ml Club Soda, add as needed to make a thick coating batter; 1 tbsp Mustard Oil, to enrich batter; 700ml Mustard Oil, or neutral oil, for deep frying; 1 tsp Chaat Masala, to sprinkle; 1 small Red Onion, sliced into rings; 1 Lemon, cut into wedges; 1 handful of Coriander Leaves, fresh, chopped; Some Mint Chutney, to serve

Crispy, spice‑kissed Fish Amritsari features tender white fish enveloped in a golden, besan‑and‑rice flour crust scented with ajwain and Indian spices. Serve it hot with tangy mint chutney, bright lemon wedges and a scattering of fresh coriander for a perfect snack or appetizer that’s irresistibly crunchy and flavorful.

Crispy, spice‑kissed Fish Amritsari features tender white fish enveloped in a golden, besan‑and‑rice flour crust scented with ajwa... Show more

Traditional Indian Recipe

Health Grade

A · Excellent

Time

45 min

Price

1,42 €

Calories

548 kcal

low calorie

healthy

gluten free

high protein

Method

Prep the fish

Pat the White Fish Fillet dry, then cut it into bite-size pieces if it isn’t already. Keep the pieces as even as you can so they fry at the same rate.

Marinate briefly

Toss the fish with Lemon Juice and Salt until every piece is lightly coated. Let it sit for 15 minutes while you prep the batter and toppings.

Mix the batter

In a bowl, whisk together Besan (Gram Flour), Rice Flour, Ginger Garlic Paste, Kashmiri Red Chili Powder, Hot Red Chili Powder if you want more heat, Turmeric Powder, Ajwain (Carom Seeds), Garam Masala, Cumin Powder, and Baking Soda. Stir in Mustard Oil, then add Club Soda little by little until you have a thick batter that clings to the fish instead of running off it.

Prep the toppings

Peel and thinly slice the Red Onion into rings, cut the Lemon into wedges, and chop the Coriander Leaves. Keep them ready for serving.

Heat the oil

Pour the remaining mustard oil into a deep pan or kadai and heat it over medium-high until it is hot, shimmering, and the raw smell has mellowed. A tiny drop of batter should sizzle immediately when it hits the oil.

Fry the fish

Working in batches, dip the marinated fish into the batter, let the excess drip off for a second, and slide the pieces into the hot oil. Fry for 2 minutes, turn gently, then fry for 1 to 2 minutes more until crisp and deep golden.

Drain and serve

Lift the fried fish onto paper towels to drain for a minute, then sprinkle over Chaat Masala. Transfer to a platter with the onion rings, lemon wedges, chopped coriander, and Mint Chutney, and serve hot right away.