🐟 Amritsari fish
Amritsari fish is a Punjabi street snack of firm white fish pieces coated in a spiced besan (chickpea) batter and deep-fried until crisp. Carom seeds (ajwain), red chili and lemon give it a sharp, peppery, tangy flavour, while the fish inside stays moist. It is served hot with lemon wedges, sliced onion and green chutney.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g firm white fish fillets, cut into pieces
- 80 g besan (ground chickpeas)
- 1 tsp carom seeds (ajwain)
- 1–2 tsp red chili powder
- 2 lemons
- 1 tsp ginger-garlic paste
- Salt, oil for deep-frying
Method
- Rub the fish with the juice of 1 lemon and a little salt and leave for 15 minutes.
- Mix the besan, carom seeds, chili powder, ginger-garlic paste and salt with a few spoons of water into a thick batter.
- Coat the fish pieces in the batter.
- Fry in oil at 180 °C for 4–5 minutes until crisp and golden; drain on paper.
- Serve with the remaining lemon in wedges and sliced onion.
How to make it lighter
- Shallow-fry or air-fry the coated fish instead of deep-frying.
- Keep the batter thin so less oil clings to it.
- Fill half the plate with onion, cucumber and salad.
History
The dish takes its name from Amritsar in Punjab, where fried fish stalls are a well-known part of the city's food streets. It is especially popular in the winter months across North India.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →