Fish Amritsari - Indian Spiced Fried Fish
Fish Amritsari is a popular North Indian delicacy from Amritsar, featuring fish fillets marinated in a robust blend of spices and gram flour, then deep-fried to a crispy golden perfection. This dish packs a flavorful punch with its aromatic, tangy, and spicy profile, making it an irresistible appetizer or snack.
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Ingredients
- 500 gramswhite fish fillets (such as basa, tilapia, or cod)
cut into medium-sized pieces
- 100 gramsgram flour (besan)
- 30 gramsrice flour
- 1 tablespoonginger-garlic paste
- 1 teaspoonred chili powder
- 1 teaspoonamchur powder (dry mango powder)
- 0 ½ teaspooncumin powder
- 0 ½ teaspooncarom seeds (ajwain)
- 0 ½ teaspoonblack salt
- 1 teaspoonregular salt
- 0 ¼ teaspoonturmeric powder
- 2 tablespoonschopped fresh coriander leaves
- 100 milliliterswater
approximate, adjust to make batter
- 1 tablespoonlemon juice
- 500 millilitersoil for deep frying
Instructions
Rinse the fish fillets and pat them dry with paper towels. Set aside.
In a mixing bowl, combine gram flour, rice flour, ginger-garlic paste, red chili powder, amchur powder, cumin powder, carom seeds, black salt, regular salt, turmeric powder, and chopped coriander leaves.
Add lemon juice to the dry ingredients.
Gradually add water while stirring to make a thick, smooth batter that can coat the fish pieces evenly.
Heat oil in a deep frying pan or kadai over medium heat until it reaches about 180°C (350°F). To test, drop a small amount of batter into the oil; it should rise to the surface quickly.
Dip each fish piece into the batter, ensuring it is well coated.
Gently slide the coated fish into the hot oil. Fry in batches without overcrowding the pan.
Fry each batch for about 4-6 minutes until the fish is golden brown and crispy, turning occasionally to cook evenly.
Use a slotted spoon to remove the fried fish and drain on paper towels to remove excess oil.
Serve hot with green chutney, lemon wedges, and sliced onions.
Nutrition Facts
Per serving
