Amritsari Fish Fry with Carom Seed Batter

Name: Amritsari Fish Fry with Carom Seed Batter
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: 500g fish fillets; 2 tablespoons lemon juice; 1 teaspoon salt; 1 cup gram flour (besan); 2 tablespoons rice flour; 1 teaspoon red chili powder; 1 teaspoon turmeric powder; 1 tablespoon carom seeds; 2 teaspoons ginger-garlic paste; Salt to taste; 1/2 cup water; Oil for deep frying

Classic Punjabi Fish Fry Perfect for Any Occasion

Savor this crispy, spicy Amritsari fish fry from the heart of Punjab. This dish offers the perfect blend of tangy spices and aromatic carom seeds.

1 h
4
Intermediate

Ingredients

For the Fish Marinade

500g fish fillets

Firm white fish like cod or basa, cleaned and deboned

2 tablespoons lemon juice

Freshly squeezed

1 teaspoon salt

For the Batter

1 cup gram flour (besan)

2 tablespoons rice flour

For extra crispiness

1 teaspoon red chili powder

1 teaspoon turmeric powder

1 tablespoon carom seeds

Ajwain

2 teaspoons ginger-garlic paste

Salt to taste

1/2 cup water

Adjust for consistency

For Frying

Oil for deep frying

Preparation

Marinating the Fish

Cut the fish

Cut the fish into even-sized pieces.

Combine lemon juice and salt

Combine lemon juice and salt in a bowl.

Marinate the fish

Rub this mixture over the fish pieces, allowing it to marinate for about 15-20 minutes in the refrigerator.

Preparing the Batter

Mix dry ingredients

In a separate bowl, combine gram flour, rice flour, red chili powder, turmeric, carom seeds, ginger-garlic paste, and salt.

Add a pinch of baking soda to the batter for extra fluffiness.

Add water

Gradually add water, stirring to form a smooth, thick batter.

Check consistency

Ensure the batter coats a spoon without dripping too quickly.

Ensure the fish is dry before dipping in the batter for maximum crispiness.

Cooking Process

Dip the fish

Dip each marinated fish piece into the batter until well coated.

Fry the fish

Heat oil in a deep pan and fry the fish pieces until they turn golden brown.

Drain the fish

Remove fish from the oil and drain on paper towels to remove excess oil.

Plating & Serving