Amritsari Fish Recipe
Crispy on the outside, tender and juicy on the inside
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Ingredients
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Fish and Marinade
Batter and Coating Adjustments
Frying and Garnish
Method
Fish and Marinade
Prepare fish
Pat the fish fillets dry with paper towels. Cut into 3–4 inch pieces, about 1/2–3/4 inch thick. Sprinkle 1 tsp kosher salt and 1/2 tsp turmeric over both sides and set aside for 5 minutes.
Make the marinade
In a bowl combine 1 tsp garlic paste, 1 tsp ginger paste, 1 tsp red chili powder, 1 tbs lemon juice and 1/2 cup whisked yogurt. Stir in 2 tbsp chopped cilantro and mix well.
Marinate fish
Coat the fish pieces with the yogurt-spice mixture, ensuring all surfaces are covered. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour).
Batter and Coating
Prepare dry mix
In a shallow bowl combine 1/2 cup gram flour (besan), 2 tbs rice flour (or cornflour), 1/4 tsp baking powder, 1/2 tsp garam masala, 1/2 tsp freshly ground black pepper and 1/2 tsp crushed ajwain. Add 1/2 tsp turmeric and a pinch more salt if needed. Whisk to distribute evenly.
Form batter
Add the marinated fish pieces to the dry mix and toss gently so a thin layer clings to the fish. Add up to 2 tbs cold water to the remaining dry mix to create a slightly thick, pourable batter (consistency of pancake batter) — you should have enough to lightly coat each piece. If batter seems too thick, add water 1 tsp at a time.
Rest before frying
Let coated pieces sit for 5–7 minutes so the besan can hydrate; this helps adhesion and results in a crisp exterior when fried.
Frying and Serving
Fry fish
Working in batches (do not overcrowd), gently slide coated fish pieces into the hot oil. Fry for 3–4 minutes per side, turning once, until golden-brown and crisp. Thinner pieces may take less time; internal temperature should reach 145°F (63°C) and flesh should flake easily. Remove with a slotted spoon and drain on paper towels or a wire rack.
Finish and garnish
While hot, sprinkle a light pinch of chaat masala over fish if using and arrange on a platter with lemon wedges and sliced onion rings. Garnish with remaining chopped cilantro.