Should I expect a super crispy batter?

Your Amritsari fish fry will have a chewy coating with crispy edges, unlike British fish and chips. A mix of equal parts rice flour and gram flour in your batter adds extra crunch - it's a game-changer!

Is marination really necessary?

You can skip it, but marinating with salt and sugar helps your fish stay intact during frying. The process needs more attention without marination, and you'll need to add salt to your batter for the right seasoning.

What's the deal with asafoetida (hing)?

This unique ingredient is common in Indian and Pakistani cuisine and adds a distinctive sulfur-like aroma. It's your secret weapon that brings an authentic depth to your Amritsari fish, even though its direct "flavor" might not be strong.

Can I use alternative cooking methods?

The traditional batter won't work well with air frying or baking, even if you want a healthier version. That perfect golden crust only comes from deep frying.

What's amchur powder and can I skip it?

Amchur is dried mango powder that adds tang to your dish. Fresh lime juice works as a great substitute if you can't find amchur powder.

Amritsari Fish Fry Recipe: A Delicious Indian Delight

Description

Let’s head over to this classic Punjabi recipe that will help you create restaurant-style Amritsari fish right in your kitchen. The unique double marination process will give each bite a perfect flavor punch.

This authentic Amritsari fish fry recipe brings together a crispy gram flour coating and aromatic spices. The result is a perfect golden-brown crust with tender fish inside. The magic happens through a two-stage marination process that packs the fish with bold flavors.

Ingredients

Scale

500 grams boneless fish filets (basa, cod, or sole)
First Marinade:
- 1 tsp salt
- 2 tsp ginger garlic paste
- 2 tsp green chili paste
- 1.5 tsp lemon juice
Second Marinade:
- 5 tbsp besan (gram flour)
- 3 tsp rice flour
- 3 tsp corn flour
- 3/4 tsp ajwain (carom seeds)
- 2 tsp Kashmiri chili powder
- 5 tbsp water

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Instructions

Wash and pat dry the fish filets, then cut into 2-inch thick pieces.
Mix first marinade ingredients and coat fish pieces, let rest for 30 minutes.
Combine second marinade ingredients in a bowl to make a smooth batter.
Coat marinated fish pieces in the batter mixture.
Heat oil in an iron skillet to medium temperature.
Fry fish pieces for 2 minutes without stirring.
Flip and continue frying for 4-5 minutes until golden brown.

Notes

Your fish should be completely dry before marination for better spice absorption.

The oil temperature is right when a small batter drop rises without browning.

Keep the pan spacious while frying.

Add a sprinkle of chaat masala right after frying for extra flavor.

Prep Time: 40 minutes
Cook Time: 15 minutes
Category: Fried

Description

Ingredients

Instructions

Notes

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