Amritsar Fish Fry Recipe

Name: Amritsar Fish Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound white and firm fish cut into fillets (sole, catfish etc.); 2 tablespoons vinegar; 2 tablespoons lemon juice; 1 teaspoon grated ginger; 1 teaspoon crushed garlic; 1 teaspoon red chili powder; 1/2 teaspoon turmeric powder; 1 or 2 pinches salt and pepper, to taste; 2 tablespoons besan (chickpea flour); 2 tablespoons flour; 1/2 teaspoon caraway seeds; 1 teaspoon chopped cilantro; 1-2 pieces chopped green chili; 1 piece egg; 2 cups or more neutral oil for deep frying

Servings: persons

1 pound white and firm fish cut into fillets (sole, catfish etc.)
2 tablespoons vinegar
2 tablespoons lemon juice
1 teaspoon grated ginger
1 teaspoon crushed garlic
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 or 2 pinches salt and pepper, to taste
2 tablespoons besan (chickpea flour)
2 tablespoons flour
1/2 teaspoon caraway seeds
1 teaspoon chopped cilantro
1-2 pieces chopped green chili
1 piece egg
2 cups or more neutral oil for deep frying

1
Marinate fish in a bowl with salt, pepper, ginger, garlic, red chili powder, turmeric together with the vinegar and lemon juice for at least 30 minutes.
2
For the batter, combine the flour and besan, caraway seeds, chopped cilantro, and chilies. Whisk in one egg until smooth. Add a few spoons of water to loosen the batter if necessary.
3
Add marinated fish and coat each piece lightly in batter.
4
Heat oil and carefully add fish one at a time. Deep fry until evenly brown and crisp for about 5 minutes depending on the size of the fillets.
5
Drain excess oil on a paper towel. Serve hot with lemon wedges and mint and coriander chutney. Namaste!

1140

kcal

Calories

123

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound white and firm fish cut into fillets (sole, catfish etc.), 2 tablespoons vinegar, 2 tablespoons lemon juice, 1 teaspoon grated ginger, and more.

Yes, Amritsar Fish Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Amritsar Fish Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions