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.
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:
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
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.
Using your hands massage very well so that the fish is coated in spices. Cover and let marinate for 20 minutes.
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 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
Tandoori Salmon & Pineapple Tikka
Amritsari Fried Fish
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.
- 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.
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