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.

Indian Fried Fish (Amritsari Fish).

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.

Indian fried rice on a plate.

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.

Indian fried fish in a bowl.


Can I use frozen fish for this recipe?

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.

What are the best side dishes to serve with Amritsari Fish?

Amritsari Fish pairs well with sliced onions, green chutney, or a simple cucumber salad.

More Recipes You May Like:

Indian Fried Fish (Amritsari Fish).

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.
No ratings yet
Prep Time 15 minutes
Cook Time 2 minutes
Marination 15 minutes
Total Time 32 minutes
Course Main Course
Cuisine Indian
Servings 2
Calories 304 kcal



  • 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


  • 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


  • 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.


Calories: 304kcalCarbohydrates: 19gProtein: 35gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 75mgSodium: 91mgPotassium: 588mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 5mgCalcium: 39mgIron: 2mg
Keyword Amritsari Fish, Indian Fried Fish
Tried this recipe?Let us know how it was!

Similar Posts

Leave a Reply

Your email address will not be published.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

Recipe Rating