Crispy Amritsari Fish Fry
Golden, spiced fish fritters with a crackly exterior and tender interior—Amritsar's iconic street snack done in 25 minutes. Tangy tamarind sauce and fresh cilantro finish the bite.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
Ingredients
- ¾ lb white fish fillets (cod, tilapia, or halibut), cut into 2-inch pieces
- ½ cup cornstarch
- ¼ cup all-purpose flour
- 1 tbsp ginger-garlic paste
- 1 whole green chili, minced
- 2 tbsp tamarind paste (or 1 tbsp concentrate mixed with water)
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Pat fish dry with paper towels. Toss with 0.5 tsp salt, ginger-garlic paste, and minced green chili.
- 2
Mix cornstarch, flour, 0.5 tsp salt, and 0.5 tsp black pepper in a bowl. Add 3 tbsp water to form a batter.
- 3
Heat neutral oil in a large skillet over medium-high until it shimmers and a drop of batter sizzles immediately.
- 4
Coat fish pieces in batter, then carefully slide into hot oil in batches (don't crowd). Fry 2–2.5 minutes per side until golden and crispy.
- 5
Transfer fried fish to a paper towel–lined plate. Sprinkle with salt while still hot.
- 6
Stir tamarind paste with 1 tbsp water. Drizzle over fish, top with cilantro, and serve immediately.
Tools you’ll need
- Large heavy-bottomed skillet (12-inch)
- Mixing bowl
- Paper towels
- Slotted spoon or spider skimmer
- Instant-read thermometer (optional, for oil temp ~350°F)
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