Amritsari Fried Fish

Amritsari Fish is popular dish originating from Amritsar (Punjab). The fish is coated with spices, gram flour or rice flour and then deep fried till crunchy. It can be served as an appetizer with green chutney and onion rings or as a side dish. It tastes great sprinkled with chaat masala.

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Serves 4-6

  • 2 lb 4 oz/1 kg fish
  • oil for frying

To marinate:

  • ½ cup lemon juice
  • 1 tsp grated ginger
  • 1 tsp black pepper
  • 1 tsp salt


  • ¾ cup besan/chick pea flour
  • 3 tsp garlic-ginger paste
  • 2 tsp ajwain
  • 1 tsp chili powder
  • 4 red chilies (snipped)
  • 1 tsp baking powder
  • ½ cup iced water
  • salt to taste

How to make Fish Amitsari:

  1. Combine all the ingredients for marinade and pour over the fish and set aside for 1 hour.
  2. Remove the fish from the marinade and pat dry.
  3. Combine all ingredients for the batter. Coat the fish in the batter and set aside for 15 minutes.
  4. Heat the oil in a large pan for deep frying. Fry in hot oil until golden brown. Serve hot.

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