Amritsari Fish
For Fish Marinade
For Batter
For Frying & Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prep the Fish
Cut the boneless fish fillets into small, bite-sized pieces.
Marinate the Fish
In a bowl, add the fish pieces, 1/2 teaspoon salt, a pinch of hing, 1/2 teaspoon Kashmiri red chili powder, 1/2 teaspoon ginger garlic paste, 1/2 tablespoon mustard oil, and the juice of half a lime. Mix well, ensuring the fish is thoroughly coated. Let it for .
Prepare the Batter
In a separate bowl, combine 4 tablespoons of besan (chickpea flour), 2 tablespoons of rice flour, 1/2 teaspoon of ajwain (carom seeds), 1/2 teaspoon of Kashmiri red chili powder, 1 tablespoon of yogurt, and 1/2 tablespoon of mustard oil. Gradually add water while until you achieve a thick, smooth batter with a pouring consistency.
Coat the Fish
Add the fish pieces to the prepared batter. Mix thoroughly until each piece of fish is well coated.
First Fry
Heat oil for deep frying in a pan. Once the oil is hot, carefully drop the batter-coated fish pieces into the oil, frying in batches to avoid crowding the pan. Fry each batch for no more than , until lightly golden.
Rest the Fish
Remove the partially fried fish from the oil and place them on a wire rack to drain excess oil and cool slightly.
Second Fry
Once all the fish pieces have been fried once, increase the oil temperature if needed. Return the fish pieces to the hot oil for a second fry. Fry until they turn a nice amber color and are crispy.
Serve
Remove the double-fried fish from the oil and place them on a serving plate. Sprinkle generously with chaat masala and garnish with fresh coriander and sliced red onions. Serve hot with chutney if desired.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
Variations
Simple ways to adapt this recipe.
- Experiment with different types of white
Fleshed fish like cod, tilapia, or basa if sole fish is not available.
- Adjust the spice levels (KashmiriCustomise
Adjust the spice levels (Kashmiri red chili powder) to your preference for a milder or spicier dish.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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