Fish Amritsari Recipe – A Crispy Punjabi Delight
Fish Amritsari is a legendary dish from the streets of Amritsar, Punjab. Known for its crispy texture, bold flavors, and deep-fried goodness, this dish has become a favorite across India and beyond. If you love seafood and crave spicy, tangy flavors, this Fish Amritsari recipe is a must-try!
Ingredients for Fish Amritsari
For Marination:
- 500g boneless fish (preferably basa, sole, or any firm white fish)
- 1/2 cup thick yogurt (curd)
- 1 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 tsp ajwain (carom seeds)
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp black salt
- Salt to taste
For Coating and Frying:
- 1/2 cup gram flour (besan)
- 1/4 cup cornflour (for extra crispiness)
- 1/2 tsp baking soda (optional, for extra fluffiness)
- Water as required (for a smooth batter)
- Oil for deep frying
For Garnishing:
- Chaat masala (for extra zing)
- Fresh coriander leaves
- Lemon wedges
- Sliced onions
- Mint chutney
Step-by-Step Instructions
Step 1: Prepare the Fish
- Wash the fish fillets thoroughly and pat them dry using a kitchen towel.
- Cut the fish into bite-sized pieces or strips for easy frying.
- Sprinkle lemon juice and a pinch of salt on the fish and set aside for 10 minutes. This helps in removing any unwanted fishy smell.
Step 2: Marination
- In a mixing bowl, add yogurt, ginger-garlic paste, ajwain, red chili powder, turmeric, garam masala, black salt, and regular salt.
- Mix well to form a smooth paste.
- Add the fish pieces and coat them evenly with the marination.
- Cover and let it marinate for at least 30 minutes (for best results, refrigerate for 2 hours).
Step 3: Prepare the Batter
- In a separate bowl, mix gram flour, cornflour, and baking soda.
- Add a little water to make a smooth and thick batter.
- Dip each marinated fish piece into the batter, ensuring it’s well-coated.
Step 4: Deep Frying
- Heat oil in a deep frying pan over medium-high heat.
- Once the oil is hot (around 350°F / 175°C), gently drop the coated fish pieces one by one.
- Do not overcrowd the pan; fry in batches for even cooking.
- Fry for 5-7 minutes or until golden brown and crispy.
- Remove and drain excess oil on a paper towel.
Step 5: Final Touch
- Sprinkle chaat masala over the hot, crispy fish.
- Garnish with chopped coriander, onion rings, and lemon wedges.
- Serve immediately with mint chutney for the best taste.
Tips for the Perfect Fish Amritsari
- Use Fresh Fish: Freshwater fish like basa, sole, or surmai (kingfish) work best.
- Ajwain is Key: Carom seeds add an authentic Punjabi touch and aid digestion.
- Double Fry for Extra Crunch: Fry once, let it rest for 2 minutes, and refry for ultimate crispiness.
- Maintain Oil Temperature: Too hot will burn the coating; too cold will make the fish absorb oil.
- Don’t Skip the Marination: Longer marination enhances the taste and tenderness.
Serving Suggestions
Fish Amritsari pairs wonderfully with:
- Mint Coriander Chutney – A refreshing dip
- Pickled Onions – Adds a tangy crunch
- Tandoori Roti or Naan – To enjoy it as a main dish
- Masala Chai or Lassi – Traditional Punjabi drinks for a complete meal
Variations of Fish Amritsari
- Baked Version: Instead of frying, bake the marinated fish at 200°C (400°F) for 15-20 minutes.
- Air Fryer Version: Cook at 180°C (350°F) for 10-12 minutes, flipping halfway.
- Tandoori Style: Grill the fish instead of frying for a smoky flavor.
- Vegan Alternative: Substitute fish with paneer, mushrooms, or cauliflower for a vegetarian twist.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 |
| Protein | 25g |
| Carbs | 18g |
| Fat | 12g |
| Fiber | 2g |
(Nutritional values are approximate and may vary based on ingredients used.)
Happy Cooking! 🍽️