Amritsari Fish (delicacy From The North)* Recipe
Marinated with fresh herbs & spices and deep fried
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish Marinade
Frying
Method
Marinating the Fish
- 1
Prepare the Marinade
In a large bowl, combine lemon juice, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, and salt. Mix well to form a paste.
- 2
Marinate the Fish
Add the fish fillets to the marinade and gently coat them well. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
- 3
Add Fresh Herbs
Once marinated, add chopped fresh coriander and mint leaves to the fish and mix gently again.
- 4
Prepare Coating
In a separate bowl, mix rice flour and besan together. This will be used to coat the marinated fish.
Frying the Fish
- 5
Heat the Oil
In a deep frying pan or kadhai, heat the oil over medium heat until it reaches around 350°F (175°C). Test the oil by dropping a small amount of batter; it should sizzle and rise to the surface.
- 6
Coat the Fish
Take each marinated fish fillet and coat it evenly with the rice flour and besan mixture. Shake off any excess flour.
- 7
Fry the Fish
Carefully place the coated fish fillets in the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for about 3-4 minutes on each side or until golden brown and crispy.
- 8
Drain Excess Oil
Once fried, remove the fish from the oil and place it on a paper towel-lined plate to drain any excess oil.
