Amritsari Fish
An authentic non-vegetarian recipe from Chandigarh, India
Cook Time
35 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
600g Firm white fish fillets (rohu or sole)
80g Chickpea flour (besan)
30g Rice flour
20g Ginger-garlic paste
5g Carom seeds (ajwain)
6g Red chilli powder
3g Turmeric powder
5g Amchur (dry mango powder)
20ml Lemon juice
6g Salt
500ml Oil for deep frying
5g Chaat masala (for serving)
2piece Lemon wedges (for serving)
13 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Cut the fish into 5–6 cm pieces. Pat them completely dry with paper towels — moisture is the enemy of a crispy batter.
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In a bowl, mix ginger-garlic paste, red chilli powder, turmeric, amchur, lemon juice, and salt. Rub this marinade all over the fish pieces and let them marinate for 20 minutes.
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In a separate bowl, combine chickpea flour, rice flour, ajwain, a pinch of red chilli powder, and salt. Add just enough water to make a thick batter that coats the back of a spoon.
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Heat oil in a deep kadai or wok to 180°C. Test by dropping a small amount of batter — it should rise to the surface immediately and sizzle.
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Dip each marinated fish piece into the batter, ensuring it is fully coated. Let excess batter drip off.
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Carefully slide the battered fish into the hot oil in batches of 3–4 pieces. Do not overcrowd the pan.
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Fry for 4–5 minutes, turning once, until the batter is deep golden and crispy and the fish is cooked through.
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Drain on paper towels. Sprinkle chaat masala over the hot fish immediately.
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Serve with lemon wedges, sliced onion rings, and green mint chutney.
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Chef's Tips
Adding rice flour to the batter is the secret to extra crispiness — it prevents the coating from becoming soft.
Ajwain (carom seeds) is the defining spice of Amritsari fish; it aids digestion and gives the batter its distinctive aroma.
Fry in small batches to maintain oil temperature — overcrowding drops the temperature and results in greasy, soggy fish.
Serve immediately after frying; Amritsari fish loses its crunch quickly once it cools.
About This Dish
Amritsari Fish is a traditional non-vegetarian dish from Chandigarh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Adding rice flour to the batter is the secret to extra crispiness — it prevents the coating from becoming soft. - Ajwain (carom seeds) is the defining spice of Amritsari fish; it aids digestion and gives the batter its distinctive aroma. - Fry in small batches to maintain oil temperature — overcrowding drops the temperature and results in greasy, soggy fish. - Serve immediately after frying; Amritsari fish loses its crunch quickly once it cools.
Category
Non-Vegetarian
Cook Time
35 mins
Servings
4 servings
Difficulty
Medium