Amritsari Fish Fry is a classic fried fish dish from Amritsar in Punjab. Fresh freshwater fish is lightly marinated with a simple spice paste, coated with a thin layer of gram flour batter, and double-fried until golden and crispy. Served with a generous sprinkle of special chaat masala and a vibrant green chutney on the side. The fish remains juicy inside while achieving a paper-thin crispy exterior, making it a perfect winter delicacy.
High-protein
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Adapted from a video by Your Food Lab
Winter Special Amritsari Fish Fry Recipe | Chaat Masala & Chutney | अमृतसरी फिश फ्राई | Sanjyot Keer
Freshwater fish (water chestnut or sole fish)500 g
garlic clovesabout one handful1 handful
wateras required~2-3 tbspest.
salt (for first marinade)a pinch
asafoetida/hing (for first marinade)a pinch
turmeric powder (for first marinade)¼ tsp
gram flour/besan (for batter)3 tbsp
corn flour (for batter)
1 tbsp
turmeric powder (for batter)¼ tsp
Kashmiri red chilli powdera pinch
salt (for batter)a pinch
carom seeds/ajwain½ tsp
mustard oilas required (for frying)~500 mlest.
cumin seedsfor making chaat masala1 tbsp
coriander seedsfor making chaat masala½ tbsp
black peppercornsfor making chaat masala1 tsp
carom seeds/ajwainfor making chaat masala½ tsp
cinnamon stickabout 1/2 inch, for making chaat masala½
clovesfor making chaat masala2
salt (for chaat masala)½ tbsp
black salt1 tbsp
dry ginger powder1 tsp
asafoetida/hing (for chaat masala)½ tsp
dry mango powder1 tbsp
yellow chilli powder½ tsp
fresh mint leavesfor making green chutney1 handful
fresh corianderfor making green chutney1 handful
onionsmall sized, for making green chutney1
garlic clovesfor making green chutney7-8
ginger1-inch piece, for making green chutney1
green chillifor making green chutney5-6
tamarindfor making green chutneya small piece
black salt (for chutney)½ tsp
salt (for chutney)to taste
ice cubefor making green chutney to maintain bright green color1
water (for chutney)as required~½ cupest.
Steps
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1
Prepare the boneless freshwater fish with skin intact. Cut just below the tail, then along the center line to divide into halves. Roughly cut into evenly-sized chunky pieces, avoiding very small pieces that will dry out quickly during frying.
2
Grind a handful of garlic cloves with a splash of water in a mixer to make a thick fine paste. Set aside 1 tablespoon of this paste in a bowl for the first marinade. Dilute the remaining paste in the mixer jar with water to create garlic water for the batter.
3
Mix the reserved garlic paste with a pinch of salt, a pinch of asafoetida, and 1/4 teaspoon turmeric powder to prepare the first marinade.
4
Lightly and evenly apply the garlic marinade to the prepared fish pieces with gentle hands. Let rest for 15-20 minutes to allow the garlic and salt to penetrate and eliminate any fishiness.
5
Combine 3 tablespoons gram flour, 1 tablespoon corn flour, 1/4 teaspoon turmeric powder, a pinch of Kashmiri red chilli powder, and a pinch of salt in a bowl.
6
Gradually add the prepared garlic water to the flour mixture, stirring to achieve a thick batter consistency. The batter should be yellow and thick enough to coat the fish lightly without absorbing excess oil.
7
Crush about 1/2 teaspoon of carom seeds between your palms and add to the batter, mixing well. Carom seed is the most important flavour in Amritsari fish fry. Let the batter rest briefly.
8
Heat a pan on low flame and dry roast: 1 tablespoon cumin seeds, 1/2 tablespoon coriander seeds, 1 teaspoon black peppercorns, 1/2 teaspoon carom seeds, 1/2 inch cinnamon stick, and 2 cloves. Roast gently until the spices become fragrant.
9
Turn off the heat and transfer the roasted spices to a bowl to cool completely before grinding. Wait until they are fully cooled.
10
Add the cooled spices to a spice grinder along with 1/2 tablespoon salt, 1 tablespoon black salt, 1 teaspoon dry ginger powder, 1/2 teaspoon asafoetida, 1 tablespoon dry mango powder, and 1/2 teaspoon yellow chilli powder. Grind into a fine powder.
11
Place in a mixer jar: 1 large handful of fresh mint, 1 handful of fresh coriander, 1 small onion, 7-8 garlic cloves, 1-inch ginger piece, 5-6 green chillies, a small piece of tamarind, 1/2 teaspoon black salt, salt to taste, 1 ice cube, and water as needed.
12
Grind the ingredients using pulse mode or lower speed to create a coarse-textured green chutney. Do not over-blend; the chutney should have a perfect coarse texture. Keep chilled until serving.
13
Transfer the marinated fish pieces to a large bowl. Coat each piece lightly and evenly with the gram flour batter. The coating should be very thin, appearing as if just dusted with spices rather than heavily battered.
14
Heat mustard oil in a heavy pot until it begins to smoke lightly. The ideal frying temperature is around 165-170°C. Carefully place coated fish pieces in hot oil without overcrowding. Fry on medium-high to high heat for 3-4 minutes until the fish holds a good structure.
15
Remove the first-fried fish and transfer to a sieve to drain excess oil. Rest for 5-10 minutes. The fish should have a light colour and a thin crispy layer has formed on the surface.
16
Increase the oil temperature to 180-185°C. Place the rested fish back in hot oil on high heat and fry for less than 1 minute. This second fry is just to crisp up the exterior.
17
Remove the double-fried fish and transfer again to a sieve to drain. The fish should be perfectly golden and crispy on the outside, with a juicy milky-white interior.
18
Plate the fried fish and generously sprinkle with the prepared chaat masala. Serve alongside the green chutney and radish slices. Eat immediately while hot to enjoy the perfect contrast of crispy exterior and juicy interior.
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