📝 About This Recipe
Hailing from the bustling streets of Amritsar, this iconic appetizer features succulent white fish fillets enveloped in a spicy, golden gram flour batter. Infused with the pungent kick of carom seeds (ajwain) and a double-fry technique, it offers an irresistible contrast between a crunchy exterior and buttery, flakey interior. It is the quintessential Indian seafood starter, celebrated for its bold spices and soul-satisfying crunch.
🥗 Ingredients
The Fish
- 500 grams Firm White Fish Fillets (Sole, Tilapia, or Cod cut into 2-inch fingers)
First Marinade
- 1 tablespoon Ginger-Garlic Paste (freshly ground for best aroma)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant red color without excessive heat)
- 1/2 teaspoon Salt (to taste)
The Batter (Second Marinade)
- 1 cup Besan (Gram Flour) (sifted to avoid lumps)
- 2 tablespoons Rice Flour (the secret to extra crispiness)
- 1 teaspoon Ajwain (Carom Seeds) (crushed between palms to release oils)
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Garam Masala
- 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi) (crushed)
- 2 tablespoons Thick Yogurt (whisked)
- 1 Egg (optional, for a lighter, fluffier coating)
- 1 tablespoon Mustard Oil (for the authentic smoky Punjabi flavor)
For Frying and Garnish
- 2 cups Vegetable Oil (for deep frying)
- 1 teaspoon Chaat Masala (for sprinkling at the end)
- 1 handful Fresh Cilantro (chopped)
- 4 pieces Lime Wedges (for serving)
👨🍳 Instructions
-
1
Pat the fish fillets completely dry with paper towels. Cut them into uniform 2-inch long strips or 'fingers' to ensure even cooking.
-
2
In a large mixing bowl, combine the fish with the first marinade ingredients: ginger-garlic paste, lemon juice, Kashmiri chili powder, and salt. Toss gently to coat and let it rest for 15-20 minutes.
-
3
In a separate bowl, prepare the batter by mixing besan (gram flour), rice flour, crushed ajwain, turmeric, garam masala, and kasuri methi.
-
4
Add the whisked yogurt, egg (if using), and a tablespoon of mustard oil to the flour mixture. Mix well to form a thick, pasty consistency.
-
5
Add the marinated fish into this batter. Gently fold the fish until every piece is thickly and evenly coated. Let it marinate for another 10 minutes.
-
6
Heat vegetable oil in a deep kadai or heavy-bottomed pan over medium-high heat. The oil is ready when a small drop of batter sizzles and rises immediately to the surface.
-
7
Carefully slide the fish pieces into the hot oil one by one. Do not overcrowd the pan, as this will drop the oil temperature and make the fish soggy.
-
8
Fry the fish for 3-4 minutes until the coating is set and light golden. This is the first fry; the fish will be cooked but not yet fully crispy.
-
9
Remove the fish with a slotted spoon and drain on a wire rack or paper towels. Let them rest for 2-3 minutes.
-
10
Increase the heat to high. Once the oil is very hot, return the fish pieces to the oil for a second fry for about 60-90 seconds.
-
11
Fry until the exterior turns a deep golden-brown and becomes exceptionally crunchy. This double-fry method is the secret to authentic Amritsari fish.
-
12
Remove and immediately sprinkle with a generous amount of chaat masala while still hot.
-
13
Garnish with fresh cilantro and serve immediately with onion rings and lime wedges.
💡 Chef's Tips
Always use fresh fish; if using frozen, ensure it is completely thawed and squeezed dry of excess moisture. Crushing the ajwain (carom seeds) between your palms is crucial as it releases the essential oils that define this dish's flavor profile. If the batter feels too thick, add a teaspoon of water; if too thin, add a little more besan. It should cling to the fish, not run off. Mustard oil in the batter adds a distinct pungency typical of North Indian cuisine, but you can substitute with neutral oil if preferred. For the ultimate crunch, never skip the rice flour—it provides a structural crispness that gram flour alone cannot achieve.
🍽️ Serving Suggestions
Serve hot with a side of spicy Mint-Coriander Chutney for a refreshing contrast. Pair with thinly sliced red onion rings soaked in ice water and vinegar (Lacha Pyaaz). This dish goes beautifully with a chilled Indian lager or a crisp Sauvignon Blanc. For a complete meal, serve alongside a warm butter naan and a side of dal makhani. Add a sprinkle of radish juliennes on top for an authentic Amritsari street-food presentation.