Indian · Dinner
Crispy Spiced Fried Fish
Amritsari Fish
A Punjabi street-style crispy fried fish coated in a chickpea-flour batter spiced with carom seeds, ginger, and kashmiri chilli.
$
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
485Calories
34gProtein
22gFat
28gCarbs
2gSugar
4gFiber
720mgSodium
70mgChol
Goes well with
Pilsner LagerPilsner Lager — A crisp, refreshing beer...
local
Salted LassiSalted Lassi — A cooling, creamy pairing...
international
Instructions
1
Prep
Pat fish dry with paper towels. Toss with 0.5 tsp salt and 2 tsp lemon juice; rest 3 minutes. In a bowl, whisk chickpea flour, rice flour, ginger-garlic paste, kashmiri chilli powder, ground coriander, carom seeds, black pepper, turmeric, remaining salt, and 6 tbsp water into a thick coating batter. Add 1 tbsp more water if too stiff.
2
Fry
Heat 1/2 cup oil in a heavy skillet over medium-high heat to 350°F (175°C)—batter should sizzle on contact. Dip each fish chunk fully in batter, letting excess drip off. Lower into hot oil in a single layer. Fry 4–5 minutes, turning at 2.5 minutes, until deeply golden and crisp; fish should flake at 145°F (63°C) internal temperature.
3
Finish and plate
Drain fish on paper towels. Sprinkle chaat masala and remaining 2 tsp lemon juice over hot fish. Garnish with fresh coriander. Serve with sliced red onion, lemon wedge, mint chutney, lime pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) white fish fillet
- 8 tbsp chickpea flour
- 2 tbsp rice flour
- 2 tbsp ginger-garlic paste
- 2 tsp Kashmiri chilli powder
- 1 tsp ground coriander
- 1 tsp carom seeds
- 0.5 tsp ground black pepper
- 0.5 tsp turmeric
- 1 tsp salt
- 4 tsp lemon juice
- 90ml (6 tbsp) water
- 1 tsp chaat masala
- 120ml (1/2 cup) neutral oil
- 2 tbsp fresh coriander
- 0.5 medium red onion
- 1 lemon wedge