Meal Prep · Indian
Amritsari Fish Fry
Crispy, spiced, and tangy, this iconic Punjabi fish fry is a street food delight.
Ingredients
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Step-by-step- Rinse the fish pieces thoroughly and pat them completely dry with paper towels. This is crucial for a crispy fry.
- In a large bowl, combine gram flour, rice flour (if using), ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, carom seeds, asafoetida, lemon juice, chopped coriander, and salt.
- Gradually add a little water, a tablespoon at a time, to the dry ingredients, mixing constantly to form a thick, smooth batter that coats the back of a spoon. It should not be too runny.
- Add the dried fish pieces to the batter, ensuring each piece is thoroughly coated. Marinate for at least 15-20 minutes at room temperature, or up to 30 minutes in the refrigerator.
- Heat oil for deep frying in a heavy-bottomed pan or kadai over medium-high heat. To test if the oil is hot enough, drop a tiny bit of batter; it should sizzle and rise to the surface immediately.
- Carefully drop the marinated fish pieces into the hot oil, ensuring not to overcrowd the pan. Fry in batches.
- Fry the fish for 3-5 minutes per side, or until they turn golden brown and crispy, and the fish is cooked through. Flip occasionally to ensure even cooking.
- Remove the fried fish with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Sprinkle with chaat masala immediately after frying (optional) and serve hot with lemon wedges, onion rings, and your favorite chutney.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 30 g |
| Fat | 22 g |
| Carbohydrates | 18 g |
Storage & Freezer Guide
Make it last Refrigerator 1-2 days
Store leftover Amritsari Fish Fry in an airtight container in the refrigerator. Note that it will lose some crispiness.
Freezer Not recommended
Freezing cooked fried fish is not recommended as it significantly affects texture and crispiness upon reheating.
Reheat Oven/Air Fryer
To regain crispiness, reheat in an oven at 350°F (175°C) for 8-10 minutes, or in an air fryer at 375°F (190°C) for 5-7 minutes, until heated through and crispy.
Chef’s Corner
- **Pat Fish Dry**: Ensure the fish is completely dry before marinating; this helps the batter stick better and results in a crispier fry.
- **Right Batter Consistency**: The batter should be thick enough to coat the fish without dripping excessively. Too thin, and it won’t adhere; too thick, and it will be doughy.
- **Don’t Overcrowd**: Fry in batches to maintain oil temperature and ensure even cooking and crispiness. Overcrowding cools the oil and makes the fish soggy.
- **Serve Immediately**: Amritsari Fish Fry is best enjoyed fresh off the pan when it’s at its crispiest and most flavorful.
