Indian Punjabi · intermediate
Amritsari Crispy Spiced Fish Fry
Golden, fragrant fish fillets coated in carom seed and gram flour batter, shallow-fried for a crisp exterior and succulent interior.
- PREP TIME
- 20 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Pat fish strips dry with paper towels. Toss fish with lemon juice, ginger-garlic paste, half the spice mix, and salt. Marinate for 15 minutes.
- 02
In a shallow dish, whisk together besan, rice flour, ajwain, and the remaining spice mix.
- 03
Coat marinated fish pieces lightly with the dry flour blend, pressing gently so the coating clings to the fish moist surface.
- 04
Heat vegetable oil in a heavy-bottom skillet over medium-high heat until shimmering (around 350°F / 175°C).
- 05
Fry fish in batches without overcrowding for 3 to 4 minutes per side until golden brown and crispy.
- 06
Drain on a paper towel-lined plate, dust with additional chaat masala, and serve hot with mint-coriander chutney.
A LITTLE KITCHEN KNOW-HOW
Single-Layer Dry Dust Coating
Coating wet marinated proteins directly in dry seasoned flour to create a light, snappy crust upon shallow frying.
Notes from the kitchen
- Crushing ajwain (carom seeds) between your palms releases essential oils crucial to Amritsari fish flavor.
- Ensure oil is adequately hot before adding fish to prevent the batter from absorbing excess oil.
- Original home-cooking adaptation inspired by Indian Punjabi; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
