Fish Amritsari
Crispy fried fish coated in a spiced gram flour batter, a beloved Punjab street food. Served hot with tamarind chutney and lemon wedges for an authentic taste of Amritsar.
- Total time
- 35 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 1 cup gram flour (besan)
- ¼ cup rice flour
- 1 tbsp ginger-garlic paste
- 1 piece green chili, minced
- ½ tsp carom seeds (ajwain)
- ½ tsp turmeric powder
- ¾ tsp red chili powder
- ½ tsp salt
- ¾ cup water
- 1 tbsp cornstarch
- 600 g white fish fillets (cod, tilapia)
- 2 tbsp lemon juice
- ¼ tsp salt
- 2 cup oil for deep frying
- 4 tbsp tamarind chutney
- 4 pieces lemon wedges
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Pat fish fillets dry with paper towels. Season with lemon juice and salt. Let rest for 10 minutes.
- 2
In a bowl, whisk together gram flour, rice flour, ginger-garlic paste, green chili, carom seeds, turmeric, red chili powder, and salt.
- 3
Gradually add water to the flour mixture, stirring until you get a thick batter with no lumps. Add cornstarch and mix well.
- 4
Heat oil in a deep heavy-bottomed pan to 350°F (175°C). Test with a small bread cube—it should turn golden in 1 minute.
- 5
Dip each fish fillet into the batter, coating thoroughly on both sides. Shake off excess batter.
- 6
Carefully slide the coated fish into hot oil. Fry 3-4 fillets at a time without overcrowding.
- 7
Fry for 4-5 minutes until golden brown and crispy, turning halfway through. Remove with a slotted spoon and drain on paper towels.
- 8
Transfer hot fish to a serving plate. Drizzle with tamarind chutney and sprinkle fresh cilantro.
- 9
Serve immediately with lemon wedges and extra chutney on the side.
Tools you’ll need
- Mixing bowls
- Whisk
- Paper towels
- Deep heavy-bottomed pan or wok (4-liter capacity)
- Cooking thermometer
- Slotted spoon
- Knife
- Cutting board
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