Crispy Spiced Fried Fish — Amritsari Fish
A Punjabi street-style crispy fried fish coated in a chickpea-flour batter spiced with carom seeds, ginger, and kashmiri chilli.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat fish dry with paper towel. Divide into 2 portions and toss with 0.5 tsp salt and 2 tsp lemon juice total; rest 3 minutes. In a bowl, whisk 1/2 cup chickpea flour, 2 tbsp rice flour, 2 tbsp ginger-garlic paste, 2 tsp Kashmiri chilli powder, 1 tsp ground coriander, 1 tsp carom seeds, 0.5 tsp black pepper, 0.5 tsp turmeric, remaining salt, and 6 tbsp water into a thick coating batter. Add 1 tbsp more water if too stiff.
Fry
Heat 1/2 cup oil in a heavy skillet over medium-high heat to 350°F (175°C)—batter should sizzle on contact. Dip each fish portion fully in batter, letting excess drip off. Lower into hot oil in a single layer. Fry 4–5 minutes, turning at 2.5 minutes, until deeply golden and crisp; fish should flake at 145°F (63°C) internal temperature.
Finish and plate
Drain fish on paper towel. Sprinkle chaat masala and remaining 2 tsp lemon juice over hot fish. Garnish with fresh coriander. Serve with sliced red onion, lemon wedge, mint chutney, lime pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.