Amritsari fish fry

Few dishes capture the soul of Punjab‘s street-food culture like the iconic Amritsari Fish Fry. Bright, crisp, tangy, and irresistibly spiced, this legendary delicacy comes from the bustling lanes around the Golden Temple, where vendors have perfected it over generations. Light on batter yet bold in flavour, it is the perfect balance of crunch and comfort.
INGREDIENTS
For the Fish
– Fish fillets – 500 g (preferably Singhara, Sole, Colin, or Basa), Lemon juice – 1 tbsp, Salt – ½ tsp, Ginger-garlic paste – 1 tsp
For the Batter
– Gram flour (besan) – ½ cup, Rice flour or cornflour – 2 tbsp, Ajwain (carom seeds) – ½ tsp, Kashmiri red chilli powder – 1 to 1½ tsp, Turmeric – ¼ tsp, Garam masala – ½ tsp, Chaat masala – ½ tsp, Crushed black pepper – ½ tsp, Salt – to taste, Ginger-garlic paste – 1 tsp, Lemon juice – 1 tsp, Thick curd (optional) – 1 tbsp (gives light tang & softness), Water – as required to make a thick coating batter, Mustard oil or refined oil – for deep frying
For Serving
– Chaat masala, Fresh lemon wedges, Sliced onions, Green chutney
METHOD
Begin by washing the fish fillets and patting them completely dry, as excess moisture softens the crust. Rub the fish with lemon juice, salt and ginger-garlic paste, and set it aside for 10-15 minutes to absorb the flavours. Meanwhile, prepare the signature Amritsari batter by mixing gram flour, rice flour, ajwain, Kashmiri red chilli powder, turmeric, salt, garam masala, black pepper and chaat masala in a bowl. Add lemon juice, ginger-garlic paste and a spoon of curd if you prefer a slightly richer coating. Gradually pour in water to form a thick, clinging batter that sticks well to the fish without running off.
Heat mustard oil or any preferred frying oil in a deep pan until moderately hot. The flavour of mustard oil gives an authentic Punjabi touch, but refined oil also works well. Dip each marinated fish fillet into the batter, ensuring every piece is well coated. Shake off excess batter and gently slide the pieces into hot oil. Fry on medium flame until the coating turns crisp, golden and textured. Avoid overcrowding the pan to maintain the oil temperature, and fry in batches if needed.
Once uniformly crisp, remove the fish onto absorbent paper. Sprinkle a pinch of chaat masala on the hot fish to enhance the flavour instantly. Serve immediately with lemon wedges, sliced onions and a refreshing green chutney.