The Chef

Restaurants

Meals

Drinks

Restaurants›NEW AMAYA REAL INDIAN FOOD›Amritsari Fish Recipe

Amritsari Fish Recipe

Name: NEW AMAYA REAL INDIAN FOODs Amritsari Fish Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 lb firm white fish fillets (e.g., cod, tilapia, or basa), skinless; 2 tbsp lemon juice; 1 tsp salt; 1 tsp black pepper, freshly ground; 1 tsp ginger paste; 1 tsp garlic paste; 1 tsp red chili powder (or Kashmiri chili for color); 1 tsp ground coriander; 1 tsp chat masala; 3 tbsp gram flour (besan); 2 tbsp cornstarch (or rice flour for extra crispness); 1 tbsp all-purpose flour (optional, for structure); 1 tsp baking powder; 1 tbsp rice flour (optional, increases crispiness); 6 tbsp water (cold), to make batter; 1 tsp ajwain (carom seeds) — crushed (optional, for aroma); 1 tsp salt; 0.5 tsp red chili powder; 2 tbsp dry gram flour (besan) for dusting; 1 tbsp rice flour or cornmeal (for extra crispness); 0.5 tsp garam masala; 0.5 tsp amchur (dry mango powder) or extra chat masala; 4 pieces lemon wedges, to serve; 2 tbsp fresh cilantro (coriander), chopped, for garnish; 2 cups neutral oil with high smoke point (vegetable, canola, or peanut)

Inspired by NEW AMAYA REAL INDIAN FOOD

Time50m

Serves3

Crispy on the outside, tender and juicy on the inside

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

1 lb firm white fish fillets (e.g., cod, tilapia, or basa), skinless

2 tbsp ReaLemon lemon juice

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

1 tsp ginger paste

1 tsp garlic paste

1 tsp red chili powder (or Kashmiri chili for color)

1 tsp Ground coriander

1 tsp chat masala

Batter & Coating

3 tbsp gram flour (besan)

2 tbsp cornstarch (or rice flour for extra crispness)

1 tbsp all-purpose flour (optional, for structure)

1 tsp Baking powder

1 tbsp rice flour (optional, increases crispiness)

6 tbsp water (cold), to make batter

1 tsp ajwain (carom seeds) — crushed (optional, for aroma)

1 tsp Celtic sea salt

1/2 tsp red chili powder

Seasoned Dust & Garnish

2 tbsp dry gram flour (besan) for dusting

1 tbsp rice flour or cornmeal (for extra crispness)

1/2 tsp Garam masala

1/2 tsp amchur (dry mango powder) or extra chat masala

4 pieces lemon wedges, to serve

2 tbsp fresh cilantro (coriander), chopped, for garnish

Frying

2 cups neutral oil with high smoke point (vegetable, canola, or peanut)

Method

Fish & Marinade

Prepare and Marinate Fish

Pat the fish fillets dry with paper towels. Cut into 3–4 inch pieces if large. Make shallow slits in thicker pieces so the marinade penetrates. In a bowl combine lemon juice, salt, black pepper, ginger paste, garlic paste, red chili powder, ground coriander, and chat masala. Rub the mixture evenly over both sides of the fish pieces. Cover and refrigerate for 20–30 minutes (up to 1 hour) — do not over-marinate, or acid will start to 'cook' the fish and make it tough.

Batter & Coating

Make Batter

In a shallow bowl, whisk together gram flour, cornstarch, all-purpose flour (if using), rice flour (if using), baking powder, crushed ajwain (if using), salt, and 1/2 tsp red chili powder. Gradually whisk in cold water, 1 tablespoon at a time, until you have a thick but pourable batter that coats the back of a spoon (about 5–6 tbsp water total). The batter should be smooth with no lumps. Chill the batter for 10 minutes while oil heats.

Prepare Dry Dust

In another shallow dish combine 2 tbsp dry gram flour, 1 tbsp rice flour or cornmeal, garam masala, and amchur or extra chat masala. This seasoned dust will help extra crispness and flavor when dredging the marinated fish before battering.

Coat the Fish

Remove marinated fish from the fridge. Lightly dust each piece in the seasoned dry mixture, shaking off excess. Dip each dusted piece into the chilled batter, ensuring an even coat. Let excess batter drip off for 10–15 seconds, then place the fish on a plate while you finish coating remaining pieces. Keep coated pieces chilled briefly if not frying immediately.

Frying

Heat Oil

Pour oil into a deep, heavy-bottomed pan or deep fryer to a depth of about 1.5–2 inches. Heat over medium-high heat until it reaches 350–370°F (175–185°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and rise steadily without browning instantly.

Fry Fish

Carefully slide 2–3 pieces of battered fish into the hot oil, avoiding overcrowding (work in batches). Fry for 3–4 minutes per side, turning once, until golden brown and crisp and an internal temperature reaches 145°F (63°C) or the flesh flakes easily. Total fry time will depend on thickness; smaller pieces may take 3–5 minutes. Adjust heat to maintain oil temperature between 325–350°F after adding fish.

Drain

Use a slotted spoon or spider to remove fish and transfer to a wire rack or paper-towel-lined plate to drain excess oil. For extra crispness, place finished pieces in a single layer in a low oven (200°F / 95°C) while you finish remaining batches.

Finish & Serve

When all pieces are fried, sprinkle them with a little extra chat masala or a pinch of garam masala and squeeze fresh lemon over top. Garnish with chopped cilantro and serve immediately with lemon wedges and optional green chutney or sliced onions. Serve hot so the outside stays crispy and inside remains tender and juicy.