Fish Amritsari
Crispy-coated fish from Punjab's sacred city, fried until golden and served with a squeeze of lemon. A street-food favorite that delivers big flavor in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 280
- Protein
- 28g
Ingredients
- ¾ lb fish fillets (cod, halibut, or any firm white fish)
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 tbsp ginger-garlic paste
- ½ tsp red chili powder
- vegetable oil for frying
Instructions
- 1
Pat the fish fillets dry using a clean paper towel or kitchen cloth, pressing gently on both sides to remove surface moisture so the coating will stick properly.
- 2
In a small bowl, combine the ginger-garlic paste, red chili powder, 0.5 teaspoon salt, and 1/4 teaspoon black pepper with 2 tablespoons water, stirring until the spices form a thin, spreadable paste.
- 3
Rub the spice paste evenly over both sides of each fish fillet, using your fingers to coat the entire surface; let rest on a plate for 5 minutes so flavors begin to penetrate the fish.
- 4
Pour the flour and cornstarch into a shallow bowl or plate, add 0.25 teaspoon salt and 0.25 teaspoon black pepper, and stir with a fork until evenly mixed.
- 5
Working with one fillet at a time, lay it in the flour mixture and press gently, then flip and press the other side, turning to coat every edge in a thin, even layer; shake off excess flour back into the bowl.
- 6
Pour vegetable oil into a 10-inch skillet to a depth of 0.75 inch and heat over medium-high heat until a small piece of bread dropped into the oil sizzles immediately and rises to the surface, about 2 minutes.
- 7
Carefully lay both coated fish fillets into the hot oil; listen for an immediate, steady sizzle. Do not move them for 3 minutes so the underside becomes golden brown.
- 8
Using a thin metal spatula, carefully slide underneath each fillet and flip it over in one smooth motion, then fry the second side for 2 to 3 minutes until it also turns golden brown and the flesh looks opaque when you peek at the thickest part.
- 9
Transfer the fried fish to a paper-towel-lined plate to drain excess oil for 1 minute, then slide onto a serving plate.
- 10
Squeeze fresh lemon juice over the top of each fillet just before serving, and sprinkle with a pinch of chaat masala or red chili powder if desired.
Tools you’ll need
- paper towels
- small bowl
- fork
- shallow plate or bowl
- 10-inch skillet
- thermometer (optional, to verify oil temperature)
- thin metal spatula
- plate lined with paper towels
- serving plate
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