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Punjabi Amritsari Fish Fry

Here’s how to make the famous Punjabi Amritsari Fish Fry (ਅੰਮ੍ਰਿਤਸਰੀ ਫਿਸ਼ ਫ੍ਰਾਈ) — a crispy, spicy, and flavorful dish straight from the heart of Punjab’s street food culture 🇮🇳🐟🔥 This golden, deep-fried delicacy from Amritsar is known for its tangy marinade, gram flour coating, and crunchy texture — a perfect starter or evening snack served with mint chutney and lemon wedges.

Fish Fry

🐟 Ingredients

For the Fish:

  • Boneless fish fillets – 500 g (Singhara, Sole, or Basa work well)

  • Lemon juice – 2 tbsp

  • Red chili powder – 1 tsp

  • Turmeric powder – ¼ tsp

  • Salt – to taste

For the Batter:

  • Gram flour (besan) – ½ cup

  • Rice flour or cornflour – 2 tbsp (for crispiness)

  • Carom seeds (ajwain) – ½ tsp

  • Ginger-garlic paste – 1 tbsp

  • Kashmiri red chili powder – 1 tsp (for color)

  • Garam masala – ½ tsp

  • Chaat masala – ½ tsp

  • Salt – to taste

  • Lemon juice – 1 tbsp

  • Water – as needed (to make a thick batter)

  • Mustard oil (preferred) or vegetable oil – for deep frying

For Serving:

  • Lemon wedges

  • Sliced onions

  • Mint chutney

  • Chaat masala – for sprinkling

👩‍🍳 Preparation Steps

Step 1: Marinate the Fish

  1. Clean and pat dry the fish pieces.

  2. In a bowl, mix lemon juice, red chili powder, turmeric, and salt.

  3. Rub this mixture onto the fish and set aside for 15–20 minutes.
    (This helps remove any raw smell and adds a tangy base flavor.)

Step 2: Prepare the Batter

  1. In another bowl, combine:

    • Besan, rice flour, ajwain, ginger-garlic paste, red chili powder, garam masala, chaat masala, and salt.

  2. Add lemon juice and enough water to form a thick, smooth batter that coats the back of a spoon.

  3. Taste and adjust seasoning — it should be spicy and tangy.

Step 3: Coat the Fish

  1. Add the marinated fish pieces into the batter.

  2. Mix well so each piece is evenly coated.

  3. Let it rest for about 10 minutes to absorb flavors.

Step 4: Fry the Fish

  1. Heat oil in a deep kadhai or pan.

  2. When the oil is medium-hot (not smoking), gently drop the fish pieces one by one.

  3. Fry on medium flame until golden and crisp on the outside — about 4–5 minutes per batch.

  4. Remove and drain on paper towels.

Step 5: Final Touch

  • Sprinkle a pinch of chaat masala and lemon juice over the hot fish for that signature street-style zing.

🍽️ Serving Suggestion

Serve Amritsari Fish Fry hot with:

  • Mint coriander chutney

  • Pickled onions

  • Lemon wedges
    And enjoy with masala chai or a glass of chilled lassi for the perfect Punjabi pairing!

🌿 Chef’s Tips for Authentic Flavor

  • Use mustard oil for frying — it adds a distinct earthy flavor.

  • Adding a bit of ajwain (carom seeds) aids digestion and enhances taste.

  • For extra crunch, mix a spoon of semolina (sooji) in the batter.

  • Fry in small batches to maintain crispiness.

❤️ Essence of the Dish

Amritsari Fish Fry is Punjab on a plate — bold, rustic, and full of zest. Each bite crackles with spice, warmth, and the unmistakable tang of lemon and ajwain.
Whether served at roadside dhabas or family gatherings, this golden delight embodies the spirit of Punjabi celebration and flavor.