Amritsari Fish Fry (Spiced Chickpea-Batter Fish)

Quick answer

Total time: 35 min
Level: Medium
Servings: 3 servings
Ingredients: 8

About this dish

Amritsari fish fry originated in Amritsar, the Punjabi city of the Golden Temple, where the narrow lanes surrounding Harmandir Sahib are still packed with fish fry stalls whose frying kadhai fill the air with spice-scented smoke.

The dish moved from street corner to pub counter and became one of the most-ordered bar snacks across North India. Freshwater fish varieties such as singara, sole, or pangasius are typical; the fish is marinated in ajwain (carom seeds), chili powder, amchur (dried mango powder), and ginger-garlic paste before being dipped in a besan (gram flour) batter and fried in hot oil. Ajwain suppresses the muddy, fishy notes characteristic of freshwater varieties while depositing a herbal, thyme-adjacent aroma that is unlike any other spice in the marinade. Amchur introduces a dry tartness that cuts through the richness of the fried batter and keeps the overall flavor from becoming heavy. Besan batter adheres in a thinner, more delicate layer than wheat flour and retains its crunch for longer, allowing the fish inside to steam gently and stay moist. Squeezing lemon over the fish and dipping it into mint-coriander chutney before each bite stacks heat, sourness, and herb freshness in a single mouthful. Visiting Amritsar and stopping at one of these stalls after the Golden Temple is a ritual that has remained part of local daily life for generations.

Ingredients

servings

IngredientAmountUnit

firm white fish500 gg

gram flour120 gg

rice flour2 tbsptbsp

ginger garlic paste1 tbsptbsp

chili powder1 tsptsp

ajwain seeds½ tsptsp

lemon juice1 tbsptbsp

cooking oil500 mlml

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Cut 500g white fish into 2cm chunks, rub evenly with 1 tbsp lemon juice and 1 tbsp ginger-garlic paste, and let marinate for 10 minutes at room temperature.
2

Season

In a bowl, whisk together 120g gram flour, 2 tbsp rice flour, 1 tsp chili powder, 0.5 tsp ajwain seeds, and 0.5 tsp salt until evenly combined.
3

Step

Gradually add 4-5 tbsp cold water, stirring until the batter is thick enough to coat a spoon without dripping off.
4

Prep

Add marinated fish to the batter, turning each piece individually with chopsticks to ensure every surface is completely and evenly coated.
5

Heat

Heat 500ml oil to 170C in a deep pan, lower fish in without crowding, and deep-fry for 4-5 minutes until the crust turns deep golden and audibly crisp.
6

Finish

Drain on paper for 30 seconds, then serve immediately while the crust is crisp.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Amritsari Fish Fry utilizes a thin, spiced besan batter to produce a light, crisp texture.
Finish cue: Heat 500ml oil to 170C in a deep pan, lower fish in without crowding, and deep-fry for 4-5 minutes until the crust turns deep golden and audibly crisp.