Amritsar's fish shops, especially around Lawrence Road, have been frying fish in roadside kadais for decades, and the winter queues are part of the city's identity. Traditionally the fish was singhara or sole caught in the rivers of Punjab, cut into boneless pieces and fried in a seasoned gram flour coating.
What sets Amritsari fish apart is ajwain. Carom seeds in both the marinade and the besan batter add a sharp, thyme-like note and help with digestion of the fried food. The coating is thin and crisp, reddish from chilli, while the fish inside stays moist and flaky. A dusting of chaat masala and a squeeze of lemon finishes it.
It is eaten as an evening snack or a starter, wrapped in newspaper on the street or served on a platter at home with mint chutney and sliced onions. It is at its best eaten within minutes of frying. In winter many Punjabi families make it at home for guests, frying batches while everyone gathers in the kitchen.
At a glance
| Region | Punjab |
|---|---|
| Cuisine | Punjabi |
| Diet | Non-vegetarian |
| Course | Snack |
| Prep time | 40 minutes |
| Cook time | 20 minutes |
| Total time | 60 minutes |
| Serves | 4 |
| Spice level | Medium |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | fish / besan / ajwain / lemon |
Ingredients
For the first marinade
- 500 g boneless firm white fish (sole, basa, singhara or surmai), cut into 5 cm pieces
- 1 tbsp lemon juice
- 1 tsp salt
For the batter
- 1/2 cup besan (gram flour)
- 2 tbsp rice flour
- 1 tbsp ginger-garlic paste
- 1 1/2 tsp Kashmiri chilli powder
- 1/2 tsp turmeric
- 1 tsp ajwain, crushed lightly
- 1/2 tsp garam masala
- 1 tbsp lemon juice
- 1 egg (optional)
- Salt to taste
- 3 to 4 tbsp water
To finish
- Mustard oil or any oil for deep frying
- Chaat masala
- Lemon wedges
Method
- Rub the fish pieces with lemon juice and salt and set aside 15 minutes. Rinse lightly and pat completely dry with kitchen towel – this removes the fishy smell.
- In a bowl mix besan, rice flour, ginger-garlic paste, chilli powder, turmeric, ajwain, garam masala, lemon juice and salt. Add the egg if using and enough water to make a thick batter that coats a spoon.
- Add the fish pieces and coat each one well. Rest 20 minutes in the fridge.
- Heat oil in a kadai to about 175 C. If using mustard oil, heat it to smoking first and then let it cool slightly.
- Fry 5 to 6 pieces at a time on medium-high for 3 to 4 minutes, turning once, until deep golden and crisp. Avoid moving them too much in the first minute so the coating sets.
- Drain on a wire rack or paper. For extra crunch, fry again for 30 seconds in hotter oil just before serving.
- Sprinkle generously with chaat masala and serve with lemon wedges.
Tips
- The batter should be thick; a runny batter slides off and gives an oily finish.
- Rice flour is not traditional in every shop but makes the coating stay crisp longer.
- Use a firm fish that will not flake apart in the hot oil.
Serve with
Mint-coriander chutney, sliced onion rings and lemon wedges.