Indian · serves 2

Amritsari Fish

Besan-battered, ajwain-heavy, deep golden. Twenty-five minutes to a plate that disappears.

25 min Some work Non-vegetarian

Ingredients

  • 500g fish, in chunks
  • 3/4 cup besan
  • 2 tbsp rice flour
  • 1 tbsp ginger-garlic paste
  • 1 tsp ajwain, crushed
  • 1 tsp kashmiri chilli powder
  • 1/2 tsp turmeric
  • 1 egg (optional)
  • 1 lemon
  • Oil to fry

Method

  1. Marinate the fish in ginger-garlic, lemon, salt and turmeric, 15 minutes.
  2. Batter: besan, rice flour, ajwain crushed between your palms, chilli powder, salt and water. Thick enough to coat the back of a spoon.
  3. Coat each piece fully.
  4. Fry on medium-high, in batches, 4 minutes till deep golden. Crowding the pan drops the temperature and makes it soggy.
  5. Drain, dust with chaat masala, squeeze lemon. Onion rings and mint chutney.

Questions people ask about Amritsari Fish

How long does Amritsari Fish take?

About 25 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of fish in Amritsari Fish?

Use any firm white fish, or paneer for a vegetarian version. Avoid delicate fish in anything that needs stirring.

Can I make Amritsari Fish ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Amritsari Fish vegetarian?

Yes. Replace the fish with king oyster mushrooms torn into chunks, or firm tofu pressed dry. Both want a hard sear first, and both go in at the very end, because neither needs more than a couple of minutes.

What do you serve with Amritsari Fish?

Onion rings and mint chutney. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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