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    Home » Indian Keto Recipes

    Amritsari Fish (Indian Fried Fish)

    Published: Jul 21, 2022 by Tanvi Srivastava · This post may contain affiliate links

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    Amritsari fish is a popular indian appetizer served in restaurants.This starter, also known as fish pakora is basically fresh water fish steaks or pieces coated in a spicy masala and then deep fried. It is a gluten free recipe perfect to serve at your next party.

    If you don't want to deep fry the fish, I am also including the method of pan frying or making Tawa fish fry.

    Amritsari Fish served with Green Chutney and sliced onions on a black plate.

    About Amritsari Fish

    As the name suggests, Amritsari fish originated in the city of Amritsar in northern india and is it a very famous street food there.

    The fish is marinated in a garlic-ginger laced, turmeric hued tangy masala and then lightly coated in a mix of rice and besan (gram) flours before deep fried until golden and crispy.

    You can pan fry the fish as well if you don't want to deep fry.

    Similar to authentic punjabi or north indian recipes, spices & herbs like ajwain, chaat masala and kasuri methi in the marinade set its taste apart from other regional fried fish preparations.

    The taste lies in the marinade. Don't skimp on spices. The marinade is fragrant, bold and hot perfectly contrasting the taste of white fish.

    Ideally, this preparation tastes best with firm white fish. I used barramundi fish steaks that I purchase from my asian store fish monger. Choose portions from around the fish belly if you are using steak. You can use baramundi fillets as well. Cut the boneless fillets into strips.

    Amritsari fish is hot and spicy. Go heavy handed on red chili powder, I use extra hot red chili powder. For authentic punjabi fish fry taste, don't skip the kasuri methi and chaat masala.

    You don't need to marinate for too long if you are deep frying- about 20 minutes is okay. However, if you are pan frying, marinate the fish for at least 1 hour for the best flavor.

    I would also like to note that fish like salmon or catfish, though may be used, are quite mild in taste. However since these are easily available in US, you can use. Cut the salmon in chunks or in strips.

    Lastly, on streets they deep fry the fish in mustard oil which gives it quite a bit of flavor. I do the same at home.

    Jump to:
    • About Amritsari Fish
    • Ingredients
    • How to Make Amritsari Fish
    • Tips
    • Serving Ideas
    • More Fish Recipes
    • Amritsari Fried Fish

    Ingredients

    • Fish - As I already mentioned you can use any kind of fish you want. I use barramundi. Salmon or cod is fine too. Just keep in mind that the fish should be able to stand up to frying.
    • Spices & Herbs - Ajwain, Red Chilli Powder, Turmeric, Kasuri methi, Chaat Masala
    • Besan (Gram Flour)Flour - Besan gives the fish the Punjabi flair. It adds amazing nutty taste to the batter. You may use fine ground chickpea flour in place of besan. Else all purpose flour.
    • Rice Flour - Use fine ground unsweetened rice flour. Rice flour makes the fish crispy when you deep fry.
    • Other Ingredients - Ginger & Garlic, Lemon, Salt

    How to Make Amritsari Fish

    Fish in a large bowl with added spices, herbs and lemon juice to marinate.

    Pat the fish dry using a paper towel. Add the fish steaks or chunks to a large bowl. Add the spices, lemon juice, ginger & garlic and kasuri methi.

    Fish ready to marinate for 20 minutes.

    Using your hands massage very well so that the fish is coated in spices. Cover and let marinate for 20 minutes.

    Adding gram and rice flour to marinated fish.

    Add the besan & rice flour and water. Using your hands coat the fish with the flours. You may need to add 2-5 tablespoon of water. The batter should not be too wet or runny. It should be thickish and coat the fish.

    Deep Frying the fish in mustard oil.

    Deep fry the fish in hot oil(375F) for about 3-4 minutes each side. Drain on a paper towel. While still hot, sprinkle extra chaat masala. Serve with lemon wedges and green chutney.

    Tip:- For extra crispy fish, coat the fish in a thin layer of batter. If the fish skin or fish is exposed, all the better.

    Pan Frying the Fish :- 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.

    Tip:- Pan frying on a relatively lower heat will still give you a crispy coating.

    Tips

    • Whichever variety of fish you are choosing, make sure that it can stand to deep frying without falling apart.
    • The traditional recipes use curd or yogurt to make the batter, however I feel that it makes the coating less crispy so I add water. If you prefer softer fried layer, use thick yogurt instead of water.
    • In place of mustard oil, you can use any oil that you normally use in your home for deep frying.
    • If you don't have kasuri methi (dried fenugreek leaves), simply skip them. You can add a few minced fresh herbs of your choice to the marinade if you wish.
    • Chaat masala adds a tangy spicy saltiness to the batter. There is no substitute for it. If you don't have it, add extra lemon juice to the batter.
    • Don't make a very thick coating of the batter on the fish. A thin even coating is ideal.
    • Add chopped Thai bird chillies to the batter for extra kick especially if you are not serving to kids.

    Serving Ideas

    • Serve Amritsari fried fish with pickled onions and green chutney.
    • You can use boneless fish strips and serve it as fish tacos with cabbage slaw and crema.
    • Serve it with a side of greens as a light, gluten free keto friendly meal.
    • Serve with hot fries and chips along with ketchup to kids.

    More Fish Recipes

    Spicy Indian Baked Salmon

    Fish Masala

    Tandoori Salmon & Pineapple Tikka

    Amritsari Fish Featured Image.

    Amritsari Fried Fish

    Tanvi Srivastava
    Amritsari fish is a popular indian appetizer served in restaurants. This gluten free starter, also known as fish pakora is basically fresh water fish steaks or pieces coated in a spicy masala and then deep fried. Perfect to serve at your next party.
    4.63 from 16 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Total Time 30 minutes mins
    Course Appetizer, Side Dish
    Cuisine Indian
    Servings 4
    Calories 350 kcal

    Ingredients
      

    • 1 lb fish I used barramundi,use salmon if you wish
    • 1.5 tablespoon ginger garlic paste grind equal quantities of ginger & garlic
    • pinch ajwain seeds carrom seeds
    • 1 teaspoon coriander seeds coarsely crushed
    • 1 teaspoon turmeric powder
    • 1 teaspoon red chilli powder or cayenne. I use extra hot red chili powder, adjust quantity to your taste
    • ¾ teaspoon salt adjust quantity to your taste
    • ½ teaspoon amchoor dry mango powder, substitute with extra lemon juice
    • 1 tablespoon lemon juice fresh squeezed
    • ½ teaspoon chaat masala
    • 1 teaspoon kasuri methi crush between palms before adding (skip if not available)
    • ¼ cup gram flour
    • 2 tablespoon rice flour
    • 1 cup Mustard Oil for deep frying (or 3 tablespoon for tawa frying) Substitute with any oil you use for deep frying in your home
    • ½ teaspoon methi dana fenugreek seeds to flavor the oil( skip if not available)
    • Chaat Masala, Green Chutney to serve

    Instructions
     

    • If you are using Salmon or cod fillets, cut them into chunks or strips or as you wish. I used round barramundi steaks.Pat the fish dry using a paper towel.
    • Add the fish to a large bowl. Add spices, lemon juice, ginger & garlic, kasuri methi and salt.
    • Using your hands massage very well so that the fish is coated in everything we added. You may wear gloves while massaging .Cover and let marinate for 20 minutes. 
      Note - If you are pan frying the fish, marinate for 45 minutes to an hour.
    • Add the besan & rice flour next to the marinated fish. Using your hands coat the fish with the flours. You may need to add 2-5 tablespoon of water.
      Tip:- For extra crispy fish,the batter should not be too wet or runny. It should be thickish and coat the fish in a thin layer. If the fish skin or fish edges is exposed, all the better. 
    • Heat up the oil and add the fenugreek seeds to it to flavor it. Using tongs, lower the fish pieces one by one into oil. Do not over crowd. Deep fry in hot oil(375F) for about 3-4 minutes each side. Drain on a paper towel. While still hot, sprinkle extra chaat masala. Serve with lemon wedges and green chutney. 
    • Pan Frying the Fish :- 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. 

    Notes

    • Whichever variety of fish you are choosing, make sure that it can stand to deep frying without falling apart.
    • The traditional recipes use curd or yogurt to make the batter, however I feel that it makes the coating less crispy so I add water. If you prefer softer fried layer, use thick yogurt instead of water.
    • In place of mustard oil, you can use any oil that you normally use in your home for deep frying.
    • If you don't have kasuri methi (dried fenugreek leaves), simply skip them.
    • You can add a few minced fresh herbs of your choice to the marinade if you wish.
    • Chaat masala adds a tangy spicy saltiness to the batter. There is no substitute for it. If you don't have it, add extra lemon juice to the batter.
    • Don't make a very thick coating of the batter on the fish. A thin even coating is ideal.
    • Add chopped Thai bird chillies to the batter for extra kick especially if you are not serving to kids.
    Serving Ideas
    • Serve Amritsari fried fish with pickled onions and green chutney.
    • You can use boneless fish strips and serve it as fish tacos with cabbage slaw and crema.
    • Serve it with a side of greens as a light, gluten free keto friendly meal.
    • Serve with hot fries and chips along with ketchup to kids.

    Nutrition

    Calories: 350kcalCarbohydrates: 9gProtein: 25gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 57mgSodium: 506mgPotassium: 433mgFiber: 1gSugar: 1gVitamin A: 77IUVitamin C: 2mgCalcium: 19mgIron: 1mg
    Keyword amritsari fish fry, fried fish
    Tried this recipe?Let us know how it was!

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    Filed Under: Indian Keto Recipes, Mains- Non Vegetarian

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