Fish Amritsari
Punjab's classic fried fish in a spiced besan-and-flour batter with ajwain and tang. Crisp outside, flaky within, best with lemon.
40 min 2 servingsMedium
north indiansnack
Ingredients
2 servingsContains: dairy·fish·gluten
Flavor profile
Spice
Richness
Method
- 1Cut firm fish fillets into finger-sized pieces.
- 2Marinate in curd, ginger-garlic, chilli and lemon 20 minutes.
- 3Whisk besan and maida with ajwain, salt and a little water.
- 4Add the fish to the batter and coat each piece well.
- 5Heat oil to a medium-high frying temperature.
- 6Fry the fish in batches until deep golden and crisp.
- 7Drain on paper and dust with chaat masala.
- 8Serve hot with onion rings and lemon wedges.
Frequently asked
About 40 minutes total — 20 min prep and 20 min cooking.
Fish Amritsari contains dairy, fish, gluten. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
