Indian Fried Fish (Amritsari Fish)
If you haven’t tried Indian fried fish, also known as Amritsari fish, you are in for a treat. This traditional Punjabi delight combines the delicate flavors of marinated white fish with a crispy spiced batter.
Step by Step Video Instructions
Ingredients Notes
White Fish: Traditionally, Amritsari Fish is made with freshwater fish, which contributes to its authentic flavor. However, any type of firm white fish can be used as a substitute if freshwater varieties are not available.
Chickpea Flour & Rice Flour: These flours are staples in Indian cooking and help achieve a perfectly crispy coating. If these are unavailable, cornflour or potato starch are excellent alternatives that also provide a crispier batter. If cornflour and potato starch are unavailable, then use all-purpose flour. Certain recipes also include an optional egg in the batter, which can help achieve an even crispier coating.
Lime: The juice of half a lime adds a citrus note and slight acidity to balance the flavors. If limes are unavailable, lemon juice can be substituted.
Ginger Garlic Paste: If pre-made paste isn’t available, you can use freshly minced ginger and garlic in equal parts.
Kashmiri Chili Powder: Offers a flavor and adds color to the batter. If unavailable, you can substitute it with paprika.
Mustard Oil: Adds a unique, sharp flavor typical in Indian cuisine. If mustard oil is not accessible, it can be omitted.
Hing (Asafoetida): This spice offers a unique, onion-like flavor. If unavailable, you can substitute it with onion powder.
Yogurt: Use full-fat yogurt to ensure the batter has richness and the right texture.
Carom Seeds: Known also as ajwain or bishop’s weed, these seeds add a distinctive flavor that is slightly bitter and pungent.
Water: Adjust to achieve a thick, smooth batter consistency.
Expert Tips
Batter Consistency: The batter should be thick enough to coat the fish well while remaining smooth enough for easy coating. If it’s too runny, add a bit more chickpea or rice flour; if it is too thick, adjust it with a little water.
Frying in Batches: To maintain the ideal frying temperature, it’s important to fry the fish in batches rather than all at once. Crowding the pan can lower the oil temperature, leading to soggy, oil-saturated fish rather than the desired crispy texture.
Double Frying for Extra Crispiness: For an extra crispy texture, employ a double-frying technique. Fry the fish pieces until they start to turn golden, remove them to drain, then return them to the hot oil for a final minute to crisp up further.
Storage and Leftovers
Allow the Amritsari Fish to cool to room temperature before storing to prevent any steam buildup in the container, which can make the fish soggy. Once cooled, place the fish in an airtight container and refrigerate for up to two days.
For reheating, using an air fryer is the best method to retain the crispiness of the fish. Set the air fryer to a moderate temperature and heat until the fish is hot and the batter is crispy. Alternatively, you can reheat the fish in a conventional oven, which can also help maintain some of the crispiness.
FAQs
Yes, frozen fish can be used, but make sure to thaw it completely and pat it dry with paper towels before marinating. This helps remove some of the moisture, which helps the batter become crispier when fried.
Amritsari Fish pairs well with sliced onions, green chutney, or a simple cucumber salad.
More Recipes You May Like:
- Tamarind Fish Curry (Traditional Recipe)
- Mango Fish Curry
- Keto Fish Moilee (South Indian Fish Curry)
- Parsley Crusted Keto Fish
- Prawns Koliwada (Fried Indian Prawns)
Indian Fried Fish (Amritsari Fish)
Ingredients
Marination:
- 300 grams white fish sliced into bite-sized pieces
- 1/2 lime juiced
- 1/2 tablespoon mustard oil
- 1/2 tablespoon ginger garlic paste
- 1/2 teaspoon Kashmiri chili powder
- 1/2 teaspoon salt
- 1 pinch hing asafoetida
Batter:
- 3 tablespoons rice flour
- 3 tablespoons chickpea flour
- 1 tablespoon yogurt
- 1 teaspoon carom seeds
- 1/2 teaspoon mustard oil
- 1/2 teaspoon Kashmiri chili powder
- 2 tablespoons water plus more as needed to achieve a thick, smooth consistency
Instructions
- In a large bowl, combine the white fish, salt, lime juice, ginger garlic paste, Kashmiri chili powder, mustard oil, and hing. Mix well to coat the fish evenly. Allow the fish to marinate for 10 to 15 minutes.
- Preheat your frying oil to 180°C (355°F) in preparation for deep frying.
- In a separate bowl, mix together the chickpea flour, rice flour, carom seeds, Kashmiri chili powder, yogurt, and mustard oil. Gradually add water and stir until the batter reaches a thick consistency and is smooth.
- Add the marinated fish to the batter. Gently mix until all pieces are well coated.
- Once the oil is hot, carefully add the battered fish pieces. Fry for 1 minute, then remove and drain on a wire rack. Return the fish to the oil and fry for an additional 1 minute, or until golden brown and crisp.
- Serve the fish hot, sprinkled with chat masala and garnished with fresh cilantro and sliced onions.
