Amritsari-Style Fish Fry, City Staple
Carom-scented gram-flour battered fish, fried crisp, a dish with Amritsari roots that has become a well-loved evening order across Chandigarh's markets.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Deep frying pan
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 17 g
- carbs
- 14 g
- fibre
- 2 g
- protein
- 26 g
- calories
- 310 kcal
Instructions
- 1
Coat the fish strips in ginger-garlic paste, lemon juice, turmeric, chilli powder and salt. Leave for 20 minutes.
- 2
Mix gram flour and rice flour with a little water. Stir until you have a thick batter.
- 3
Add carom seeds to the batter and mix well.
- 4
Dip each marinated fish strip into the batter. Make sure each piece is coated evenly.
- 5
Heat oil in a deep pan until it is shimmering hot.
- 6
Fry the battered fish pieces in batches. Cook until golden and crisp on the outside.
- 7
Place the fish on paper towels to drain off excess oil.
- 8
Serve hot with mint chutney and lemon wedges.
Chef's tips
Use a firm-fleshed freshwater fish so it holds together during frying. Fry in small batches to keep the oil temperature steady.
Ingredient substitutions
- freshwater fish → boneless basa or any firm white fish
Storage
Best eaten fresh; not recommended for storage beyond a day.
Reheating
Reheat in an oven or air fryer to restore crispness; avoid microwaving.
Common mistakes to avoid
- •Frying at too low a temperature, which causes the batter to soak up too much oil.
Serving suggestions
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