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Loading...A legendary street food from the holy city of Amritsar in Punjab, this crispy fried fish is beloved for its spice-laden gram flour batter that turns shatteringly crisp while keeping the fish moist and flaky inside. The signature flavors come from carom seeds, ginger, and a touch of lemon, delivering a punchy, aromatic bite with every piece. Best enjoyed hot with sliced onions, lemon wedges, and mint chutney.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 18 gFat
- 2.5 gSaturated Fat
- 24 gCarbs
- 5 gFiber
- 2 gSugar
- 30 gProtein
- 720 mgSodium
- 580 mgPotassium
- 70 mgCalcium
- 4 mgIron
- 9 mgVitamin C
- 45 mcgVitamin A
Ingredients
For the fish and marinade
- 500 g boneless firm white fish fillets (sole, catfish, or tilapia), cut into 5 cm pieces
- 1 tablespoon ginger-garlic paste
- 1 tablespoon fresh lemon juice
- 1 teaspoon fine sea salt
- 2 green chilies, finely chopped
For the spiced batter
- 1 cup besan (gram flour)
- 2 tablespoons rice flour
- 1 teaspoon ajwain (carom seeds)
- 1 teaspoon Kashmiri red chili powder
- 1/2 teaspoon ground turmeric
- 1 teaspoon garam masala
- 2 tablespoons chopped fresh cilantro
- About 1/2 cup cold water, as needed
For frying and serving
- 2 cups mustard oil or vegetable oil, for deep frying
- Lemon wedges, for serving
- Chaat masala, for dusting
- Thinly sliced red onion rings, to serve
Directions
- Pat the fish pieces completely dry with paper towels; moisture prevents the batter from sticking. In a bowl, toss the fish with ginger-garlic paste, lemon juice, salt, and chopped green chilies. Cover and marinate in the refrigerator for 15 minutes.
- In a wide mixing bowl, whisk together the besan, rice flour, ajwain, Kashmiri chili powder, turmeric, garam masala, and chopped cilantro. Gradually add cold water while whisking to form a thick, smooth batter that coats the back of a spoon; it should be thick enough to cling to the fish without dripping.
- Heat the oil in a deep heavy-bottomed pan over medium heat to 175 degrees C (350 degrees F). The oil is ready when a small drop of batter sizzles and rises to the surface immediately.
- Working in small batches of 4 to 5 pieces, dip each marinated fish piece into the batter, turning to coat thoroughly. Carefully lower the coated pieces into the hot oil, being sure not to overcrowd the pan.
- Fry the fish for 3 to 4 minutes per side, turning gently once, until the coating is deep golden brown and crisp and the fish flakes easily when tested with a fork. Adjust the heat as needed to maintain a steady temperature.
- Lift the fried fish out with a slotted spoon and drain on a wire rack or paper towels. Sprinkle immediately with a pinch of chaat masala while still hot.
- Repeat with the remaining fish, allowing the oil to return to temperature between batches. Serve straight away with lemon wedges, sliced onion rings, and green chutney.
- Pair with room-temperature lassi or masala chai for an authentic Amritsari experience.
- Store any leftovers in an airtight container in the refrigerator for up to 1 day; reheat in a hot oven or air fryer to restore crispness.
Cook’s Notes
- Use firm, boneless white fish like sole, pomfret, or catfish for the best texture; very delicate fish like sole can fall apart, so handle gently.
- Mustard oil delivers the most authentic Punjabi flavor and aroma; heat it just until it begins to smoke, then reduce to frying temperature to mellow its pungency.
- The batter must be thick, not runny. A thin batter slides off the fish and yields a greasy, less crisp crust.
- Maintain the oil at 175 degrees C; oil that is too cool makes the fish soggy and oil-logged, while oil that is too hot browns the coating before the fish cooks through.
- For an extra-crisp finish, double-dip the fish: dip in batter, let it set for a minute, then dip once more before frying.
