Crispy & Spicy Fish Pakora (Amritsari Fish Fry)

Crispy & golden fish pakora (fritters) perfect for when you are craving spicy flavors and satisfying crunch. Unlike the lackluster, overly battered versions found at many restaurants, this recipe will help you make proper amritsari style fish pakora with a well-seasoned, airy gluten-free coating that lets the fish shine rather than drowning it in a thick, cakey crust.

Use boneless fish or fish steaks in this recipe (check out the images!)

Amritsari Fish Fry

As the name suggests, Amritsari fish originated in the city of Amritsar in northern India and is a beloved street food there.

To make pakora, fish is coated in a bold, garlic-ginger-laced, turmeric-hued mix of rice and besan (gram) flour before being deep-fried to crispy, golden perfection.

If you prefer, you can also pan-fry the fish for a lighter version. The key lies in a fragrant, bold, and spicy coating so that it perfectly contrasts with the delicate taste of white fish. Don’t skimp on the spices!

Choosing The Right Fish

• Select a firm fish variety that can withstand deep frying without falling apart. Delicate fish may break during cooking.
• Your pakoras are only as good as your fish—so choose a flavorful, firm-fleshed fish for the best results! Mild, flaky fish can turn mushy, while overly strong-flavored fish might overpower the spices.
• I use cut up fish fillets (halibut) to make them. Since my kids love these pakoras, I choose boneless and skinless fish.
• Sometimes, I use barramundi fish steaks from my Asian store’s fishmonger whenever I can find them. If using fish steaks, opt for portions from around the belly. You can cut the pieces in half or quarters if you wish.

Fish Choices for Pakoras (My Recommendations)

• Cod – Mild, slightly sweet, and holds up well during deep frying.
• Halibut – Meaty texture with a subtle flavor. I use these since my kids like the taste.
• Snapper – Slightly firmer with a delicious taste.
• Catfish – A bit richer but fries beautifully.
• Haddock or Pollock - Quite mild in tatse, but I avoid for they are very delicate in texture and often break.
• Growing up, mom used rohu (indian carp) for making it. In India, basa or sole fish are othhr good choices.

My Recipe

• The main flavor in amritsari fish pakora is that of ajawain aka the carrom seeds. A little go a long way but they add a unique aroma and flavor to these pakoras. Try to not skip.
• Fried fish is meant to be hot and spicy. I go heavy-handed on red chili powder. My kids are no more toddlers, they love it. You can certainly dial back if desired.
• On the streets of Amritsar, this fish is deep-fried in mustard oil, which adds an unmistakable depth of flavor. I follow the same method at home for the most authentic taste.

Ingredients

• Fish - My notes above
• Besan (Gram Flour) - Indian pakoras are made with besan batter and fish pakora is no different. It adds amazing nutty taste to the batter. You may use fine ground chickpea flour in place of besan.
• Rice Flour - Use fine ground unsweetened rice flour. Rice flour makes the fish crispy when you deep fry.

How to Make Fish Pakora

• Add coriander seeds, cumin seeds, ajwain and black peppercorns to a mortar. Using pestle, coarsely grind the spices until they are broken down but still have some texture. Take out in a small bowl.
• Add ginger, garlic and green chillies to the mortar and crush to a coarse paste using pestle.

• In a large bowl, add the besan, rice flour, crushed spices, red chili powder, turmeric powder, amchur powder and salt. Using a whisk, mix the flours and spices very well.
• Next, add the fish and ginger-garlic-green chili paste to the flour mixture. Using your hands coat the fish with the flour mixture. As you mix, the fish will start releasing its moisture and that will make the dry flour stick to it.

Note - If the coating feels too dry, you can sprinkle a few drops of water, but avoid adding too much— the natural moisture from the fish should be sufficient. The batter should not be too wet or runny.

• Let the coated fish rest for 15-20 minutes. This helps the spices absorb into the fish and enhances the crispiness when fried. If not frying immediately, arrange the coated fish in a single layer on a tray, cover it lightly, and refrigerate for up to 2-3 hours. 
• Heat mustard oil in a heavy bottomed deep pan or kadhai to 350-375°F (175-190°C). Add 10-12 fenugreek seeds to the oil to flavor it(optional).
• Fry the fish in batches until golden brown and crispy. Avoid overcrowding the oil.

• Remove the fried fish and place it on a wire rack or paper towels to drain excess oil. Sprinkle with chaat masala powder and serve hot with lemon wedges and green chutney.

Pan Frying :- To pan fry, add 3-4 tablespoon oil to a shallow pan. Let oil heat and place the marinated fish in a single layer in oil. Fry on low medium heat for about 5 minutes on each side. Flip as needed.

Tips

• You can add a bit of kasuri methi (dry fenugreek leaves) to the flour mixture for a unique flavor.
• If needed, you can reheat leftover pakoras in an oven at 350°F (175°C) for a few minutes to restore crispiness.