New Delhi: Amritsari Fish is a loved Punjabi street food that is loved for its bold and spicy flavours. It is a deep-fried, crispy, and flavorful fish snack that is loved by many across India. It is often served as a starter and is a must-try for those who love seafood. What makes Amritsari Fish unique is its easy-to-make process and the plenty of flavours that it delivers.

The fish is marinated in a mixture of gram flour (besan) and yoghurt, and a blend of aromatic spices such as red chilli powder, ajwain (carom seeds), turmeric, and garam masala. This mixture gives it a distinct spicy, tangy, and crispy texture when it is fried to golden perfection. Unlike many other fish dishes that are fried, no breadcrumbs or excessive batter is used in this, making sure it has a light but crispy coating.

Amritsari Fish Recipe

Amritsari Fish is one of the famous Punjabi street foods that is loved for its crispy texture and spicy flavours. The secret to its crunchy and flavourful coating is in a spiced gram flour (besan) batter, which gives it a light, crispy texture.

For marination, you need:

• 500g boneless fish (Surmai, Singhara, or Sole fish)


• 1 tbsp lemon juice


• 1 tsp salt


• 1 tsp red chilli powder


• ½ tsp turmeric powder


• For batter you need:


• ½ cup gram flour (besan)


• 2 tbsp corn flour (for extra crispiness)


• 1 tsp carom seeds (ajwain)


• 1 tsp ginger-garlic paste


• 1 tsp chaat masala


• 1 tsp garam masala


• ½ tsp black salt


• 1 tsp Kashmiri red chilli powder (for colour)


• ½ cup water (adjust as needed)


• For frying you need:


• Oil (for deep frying)


• Chaat masala and lemon wedges (for garnishing)

Instructions:

1. Marinate Fish: In a bowl, add fish with lemon juice, salt, red chilli powder, and turmeric. Keep it rest for about 20 minutes.


2. Prepare batter: In another bowl, add gram flour, corn flour, ajwain, ginger-garlic paste, chaat masala, garam masala, black salt, and Kashmiri red chilli powder. Add water as required to adjust the consistency and make a smooth batter.


3. Coat the fish: Dip the marinated fish in the batter and coat it nicely.


4. Deep fry: In a pan, Heat oil and fry the fish pieces on medium-high flame until they turn golden and crispy.


5. Serve hot: Once it is fried and crispy, sprinkle chaat masala on the top and serve it with green chutney and a side of lemon wedges and onion.

Whether you are in Punjab or making it at home, Amritsari Fish has the heart of Punjabi flavours, which is crispy on the outside, soft and juicy on the inside, and bursting with spice. Perfect for get-togethers, parties, or a weekend delight, this dish is the true essence of Amritsar’s vibrant food culture.