📝 About This Recipe
Originating from the bustling streets of Amritsar in Punjab, this iconic dish is a celebration of freshwater fish enveloped in a spiced gram flour batter. It features a unique double-marination technique that ensures the fish is infused with carom seeds (ajwain) and tangy lemon, resulting in a shatteringly crisp exterior and succulent, flaky interior. This pescatarian delight is the gold standard of Indian seafood appetizers, offering a perfect balance of earthy, spicy, and citrusy notes.
🥗 Ingredients
The Fish
- 500 grams Firm white fish fillets (Singhara, Malli, or Cod) (cut into 2-inch fingers or bite-sized chunks)
First Marination
- 1 tablespoon Ginger-garlic paste (freshly ground preferred)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Kashmiri red chili powder (for vibrant color and mild heat)
- 1/2 teaspoon Salt (to taste)
Second Marination & Batter
- 1 cup Besan (Gram flour) (sifted to remove lumps)
- 2 tablespoons Rice flour (for extra crunch)
- 1 teaspoon Ajwain (Carom seeds) (crushed between palms to release oils)
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Garam masala (high quality)
- 1 teaspoon Dried Fenugreek leaves (Kasuri Methi) (crushed)
- 1 Egg (lightly beaten; helps the batter adhere)
- 2 tablespoons Thick Yogurt (whisked until smooth)
- 1 tablespoon Mustard Oil (adds an authentic pungent aroma)
For Frying and Garnish
- 2 cups Vegetable oil (for deep frying)
- 1 teaspoon Chaat Masala (for sprinkling at the end)
- 1/4 cup Fresh Cilantro (finely chopped)
- 4 pieces Lemon wedges (for serving)
👨🍳 Instructions
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1
Pat the fish fillets completely dry with paper towels. This is crucial for ensuring the marinade sticks and the fish doesn't become soggy.
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2
In a medium glass bowl, combine the fish with the ginger-garlic paste, lemon juice, Kashmiri red chili powder, and salt. Massage gently and let it rest for 15-20 minutes.
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3
While the fish marinates, prepare the batter base. In a separate large mixing bowl, whisk together the besan, rice flour, crushed ajwain, turmeric, garam masala, and kasuri methi.
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4
Add the beaten egg, yogurt, and one tablespoon of mustard oil to the dry flour mixture. Stir well to combine into a thick paste.
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5
Transfer the marinated fish (including any juices) into the batter bowl. Gently fold the fish until every piece is thickly and evenly coated. Let this sit for another 10 minutes.
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6
Heat the vegetable oil in a deep kadai or heavy-bottomed frying pan over medium-high heat. The oil is ready when a small drop of batter sizzles and rises immediately to the surface.
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7
Carefully slide the fish pieces into the hot oil one by one. Do not overcrowd the pan; fry in batches if necessary to maintain oil temperature.
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8
Fry the fish for 3-4 minutes, turning halfway through, until the exterior is a deep golden brown and the batter looks crispy.
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9
Using a slotted spoon, remove the fish and drain on a wire rack or paper towels. For extra crunch, you can double-fry them: let them cool for 2 minutes, then flash-fry at high heat for 30 seconds.
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10
Immediately sprinkle the hot fish with a generous dusting of chaat masala while the oil is still glistening on the surface.
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11
Garnish with fresh cilantro and serve immediately while piping hot.
💡 Chef's Tips
Always use fresh ajwain (carom seeds) as they provide the signature 'Amritsari' flavor profile and aid in digestion. If the batter feels too thick, add a teaspoon of water at a time; it should be like a thick pancake batter that doesn't run off the fish. For the crispiness of street-side vendors, use a combination of besan and rice flour; the rice flour provides that essential 'snap'. Avoid moving the fish for the first 60 seconds of frying to allow the batter to set, preventing it from peeling off. Mustard oil in the batter is the secret to an authentic Punjabi aroma, but you can use neutral oil if the flavor is too strong for you.
🍽️ Serving Suggestions
Serve with a side of spicy Mint-Coriander Chutney and thinly sliced red onion rings soaked in ice water. Pair with a chilled glass of salty Lassi or a crisp Indian Lager to cut through the richness of the fry. Serve as an appetizer followed by a light Dal Tadka and Jeera Rice for a complete Punjabi meal. Accompany with 'Lacha Onion' (onion rings tossed in lemon, salt, and green chilies) for the classic dhaba experience.