Amritsari Fish Fry (Spiced Chickpea-Batter Fish)
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 3 servings
- Ingredients
- 9
About this dish
This fried fish started at stalls in the lanes around the Golden Temple in Amritsar, Punjab, and spread across North India as something to eat with beer.
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The batter is besan, chickpea flour, mixed with rice flour; it clings more thinly than wheat flour and stays crisp longer. Ajwain seeds in the batter bring a smell close to thyme.
Ingredients
Instructions
- 1
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
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
Gradually add 4-5 tbsp cold water, stirring until the batter is thick enough to coat a spoon without dripping off.
- 4
Add marinated fish to the batter, turning each piece individually with chopsticks to ensure every surface is completely and evenly coated.
- 5
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
Drain on paper for 30 seconds, then serve immediately while the crust is crisp.
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