Amritsari Fish Fry

 

A popular Amritsari ( a city in Punjab) street food..Fish ( sole, tilapia, salmon, kingfish etc) coated with spices, gram flour, rice flour etc and then deep fried till crunchy. It can be served as an appetizer with a sprinkling of chaat masala, green chutney and onion or as a side dish with rice, dal and subzi. The recipe is similar to that of a popular Pakistani fish fry known as Lahori fish. To ensure maximum crunch, cut the fish diagonally into thin slices. Ajwain (aymodakam) gives it a very distinct flavor, make sure you do not skip it.

Ingredients (Serves 3 – 4 as an appetizer)

1. Boneless fish (I used tilapia)  – 400- 500 gm, cut diagonally into thin slices

2. Ginger-garlic paste – 1 tbsp

Lemon juice – 1 tbsp

Salt and pepper – As required

3. Yoghurt – 2.5 tbsp

Besan / chickpea flour / kadala mavu – 3 tbsp

Rice flour – 1 tbsp

Turmeric powder – 1/4 tsp

Cumin powder – 1/4 tsp (optional)

Kashmiri chilli powder – 1 tsp

Ajwain / aymodakam – 1/2 tsp

Green chilies – 1 – 2, minced

Mustard oil – 1 tbsp

Salt – 1 – 2 pinches or as required

Method

  1. Cut the fish fillet diagonally into thin slices. Add ginger-garlic paste, lemon juice, salt and pepper. Mix well and set aside for 15 minutes.

2. Add ingredients numbered 3 to the fish pieces. Mix well. Add 1 – 2 tsp water, if required.

3. Heat oil in a pan over medium-high heat. Add the fish pieces in 2 – 3 batches and fry until browned and crunchy, takes about 7 – 8 minutes. Remember to flip to the other side while frying. Sprinkle chat masala and serve with green chutney and lemon / lime wedges.

Print Friendly, PDF & Email

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

View all posts

1 comment

Your email address will not be published. Required fields are marked *

Search Yummy Recipes

Kerala Sadya Recipes

About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

Categories