Amritsari Fish Fry (Spiced Chickpea-Batter Fish)
Amritsari fish fry originated in Amritsar - the Punjabi city of the Golden Temple - as a street snack that became one of North India's most popular pub foods. Fresh fish, typically freshwater varieties like singara or sole, 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 lowered into hot oil. Ajwain neutralizes any fishiness while depositing a thyme-like herbal note, and the amchur adds a tartness that lifts the heaviness of the fried coating. Besan batter adheres in a thinner layer than wheat flour yet stays crisper for longer, creating a shell that crackles with each bite while the fish inside steams in its own moisture. A squeeze of fresh lemon and a dip into mint-coriander chutney bring together heat, sourness, and herb freshness in one mouthful. The narrow lanes surrounding Amritsar's Golden Temple are packed with fish fry stalls, their frying kadhai sending plumes of spice-scented oil into the air.
Adjust Servings
Instructions
- 1
Cut fish into chunks and marinate with lemon juice and ginger-garlic paste for 10 minutes.
- 2
Combine gram flour, rice flour, chili powder, and ajwain.
- 3
Add a little water to make a thick batter.
- 4
Coat fish pieces evenly in batter.
- 5
Deep-fry at 170C for 4-5 minutes until golden.
- 6
Drain and serve hot with lemon wedges.
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