Meal Prep · North Indian
Fish Amritsari
Crispy, spicy, and utterly delicious, this North Indian fried fish is a street food sensation.
Ingredients
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Step-by-step- Rinse fish pieces under cold water and pat them completely dry with paper towels; this is crucial for a crispy coating.
- In a large bowl, combine ginger-garlic paste, red chili powder, turmeric powder, garam masala, crushed carom seeds, black pepper, lemon juice, and salt.
- Add the dried fish pieces to the spice mixture and gently toss to ensure each piece is well coated. Let it marinate for at least 15-20 minutes, or up to 30 minutes in the refrigerator.
- After marination, add gram flour (besan) and rice flour to the fish, mixing gently until a thin, even coating forms on all pieces. Do not add water.
- Heat oil in a deep pan or wok over medium-high heat until it reaches about 350-375°F (175-190°C).
- Carefully add a few fish pieces at a time to the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.
- Remove the fried fish with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Serve hot, garnished with fresh coriander and lemon wedges, alongside green chutney or mint chutney.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 32 g |
| Fat | 24 g |
| Carbohydrates | 12 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Fish Amritsari in an airtight container in the refrigerator. The crispiness might reduce slightly.
Freezer Not recommended for best texture
While technically freezable for up to 1 month, the crispy texture will be significantly lost upon thawing and reheating. It’s best enjoyed fresh.
Reheat Oven/Air Fryer
Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or in an air fryer at 375°F (190°C) for 5-7 minutes, until heated through and slightly crisp again.
Chef’s Corner
- Ensure the fish is completely dry before marinating; excess moisture prevents a crisp coating and can make the oil splatter.
- Do not overcrowd the frying pan; fry in batches to maintain oil temperature and ensure even cooking and maximum crispiness.
- For an authentic touch, don’t skip the Ajwain (carom seeds) – their unique aroma is a signature flavor of Amritsari cuisine.
