Amritsari Fish

Name: Amritsari Fish
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 700 g Firm white fish fillets — singhara (catfish), sole, or basa — cut into 5 cm pieces; 1½ tbsp Ginger-garlic paste; 1½ tsp Kashmiri red chilli powder; 1 tsp Amchur — dry mango powder; ¼ tsp Turmeric powder; 1 tsp Salt; ½ cup Chickpea flour (besan); 2 tbsp Rice flour; 1 tsp Carom seeds (ajwain); ¼ cup Water (or light beer for extra crispness); for frying Oil, for deep-frying; 2 Lemon wedges, to serve

⏱ Prep 30m🍳 Cook 20m🍽 Serves 4🌿 Non-veg

Video: Cooking With Chef Ashok (YouTube)

Amritsari fish is one of Punjab's most celebrated street snacks — thick pieces of firm white fish coated in a carom-scented chickpea flour batter and deep-fried until the crust crackles like thin pottery. The stalls outside Amritsar's old city have sold this for generations, the smell of ajwain and hot oil drifting across the Golden Temple lanes. What makes the batter different from ordinary pakora is the ajwain (carom seeds), which not only scents the crust but also aids digestion of the fish — a practical Punjabi wisdom baked into the recipe.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪Firm white fish fillets — singhara (catfish), sole, or basa — cut into 5 cm pieces700 g
For the marinade
▪Ginger-garlic paste1½ tbsp
▪Kashmiri red chilli powder1½ tsp
▪Amchur — dry mango powder1 tsp
▪Turmeric powder¼ tsp
▪Salt1 tsp
For the batter
▪Chickpea flour (besan)½ cup
▪Rice flour2 tbsp
▪Carom seeds (ajwain)1 tsp
▪Water (or light beer for extra crispness)¼ cup
▪Oil, for deep-fryingfor frying
▪Lemon wedges, to serve2

🌍 Cooking abroad? Substitutions

Singhara (freshwater catfish) is the traditional choice in Amritsar; it holds together well in batter without flaking apart. Outside India and Pakistan, look for basa, sole, tilapia, or pollock at Asian or mainstream supermarkets — all work well. Avoid very flaky fish like cod, which can fall apart during frying.
Kashmiri chilli powder gives the classic brick-red colour without making the fish too hot. If unavailable, mix half sweet paprika and half regular chilli powder in equal quantities as a substitute — the colour and gentle heat will be close.
Amchur (dry mango powder) is a common pantry staple at Indian grocery stores. If you cannot find it, substitute with ½ teaspoon citric acid powder or a squeeze of fresh lemon juice mixed into the marinade.

Method

1Combine ginger-garlic paste, Kashmiri chilli powder, turmeric, amchur, and salt in a bowl. Add the fish pieces and toss until each piece is evenly coated. Let marinate for at least 20 minutes — 1 hour in the refrigerator gives deeper flavour.
2In a separate bowl, whisk together chickpea flour, rice flour, and carom seeds. Add water (or light beer) a tablespoon at a time until you have a thick, smooth batter that clings to a spoon and coats the back of it. The rice flour is what gives the crust its extra crispness.
3Heat oil to 175°C (350°F) in a deep kadai or heavy saucepan. To test, drop in a small blob of batter — it should rise to the surface within 3 seconds and begin to brown.
4Dip each marinated fish piece into the batter, turning to coat all sides evenly. Let any excess drip back.
5Carefully lower 4–5 battered pieces into the hot oil at a time — do not crowd the pan, or the temperature drops and the fish steams rather than fries. Fry for 5–6 minutes, turning once, until the crust is deep golden and the fish flakes easily when pressed.
6Drain on a wire rack or paper towels. Let the oil return to temperature between batches.
7Serve immediately with mint-coriander chutney and lemon wedges. The crust is at its best within 10 minutes of frying.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.