Fish Amritsari is one of the authentic dishes from North India; it's a food originating from the city of Amritsar in the province of Punjab. This spicy, flavour-fused fish Amritsari recipe contains tender pieces of fish marinated with a blend of spices and then deep-fried to crispy perfection. It can be taken as an appetizer or served on the side for its lively flavour along with its crispy texture. To make the fish amritsari, boneless fillets are marinated in a marinade made from gram flour (besan), ginger-garlic paste, carom seeds (ajwain), red chilli powder, turmeric, and a squeeze of lemon juice. This spice mix gives a tangy, spicy taste with a bit of earthiness from the carom seeds. The fish, coated with this batter, is deep-fried to golden brown crispness. The gram flour used within the batter leaves a crunchy exterior perfectly balanced with tender and flaky fish from the inside. This dish is usually served hot with fresh coriander along with wedges of lemon on the side for an added zing to the taste buds. This dish can be served with mint chutney or tamarind sauce as a dipping accompaniment. This Amritsari fish recipe is extremely simple yet flavourful. The rich spice from the fishers and the crisp fried texture make for a wonderful eating experience that matches the pure taste of street food at Amritsari.

• 500 gms fish
• Cooking oil
• 1 tsp ginger garlic paste
• 1 tsp red chilli powder
• 100 gms besan
• 1 tsp ajwain
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• Salt

• Start with 500 gms of boneless fish.
• This is best cooked with Singhara (Indian catfish) or Surmai (Kingfish) since both of these varieties have a firm texture that holds up to frying.
• Cut the fish into pieces that are neither too small, lest they break in the oil during frying, nor too large, since they will not cook evenly.
• Rinse pieces of fish under running water and pat dry using a clean kitchen towel or paper napkin.
• Pat drying is an important step that must be carried out to ensure that the batter sticks well onto the fish and fries crisply.
• Excessive moisture content in the fish causes it to fall off while being fried, making the dish uninjoyable.
• Start by creating the aromatic batter in a large bowl. Add: 100 gms of besan (gram flour): This is where the base of the batter lies that forms the characteristic crispy outside layer of the fish.
• 1 teaspoon of ajwain (carom seeds): Ajwain provides the most wonderful, slightly bitter flavour, also helping in digestion and aiding the richness in the fried fish.
• 1 teaspoon of red chilli powder: This gives it that spicy zip, which is characteristic of Fish Amritsari. 1/2 teaspoon of turmeric powder: Turmeric gives a colour and a rather earthy flavour. 1 teaspoon of ginger-garlic paste: This gives depth and warmth to the batter. 1 teaspoon of garam masala: a mix of aromatic spices that gives the fish its rich, Indian flavour. 1 tablespoon of lemon juice: This should give a zing and help to tenderize the fish. Salt to taste: To enhance the flavours of the remaining ingredients.
• Once all the ingredients have been added to the mixing bowl, stir them so that they are mixed evenly.
• Gradually add 100 ml of water to the mixture and whisk it well to form a smooth, thick batter. The batter must be thick, so that it coats the fish pieces well but is not too thick to turn lumpy.
• The consistency should be similar to pancake batter; it should be able to cling to the fish while frying.
• Make sure there is no lump in the batter, as it might fry unevenly and affect the texture.
• Dip the fish pieces in the prepared batter so thateveryy piece is coated.
• Let the fish marinate for 30 minutes.
• Marinating fish in a batter is important as it will allow the spices to seep into the fish, thus making it delectable.
• Meanwhile, heat oil in a deep frying pan or kadai over medium heat.
• Use enough oil in the pan so that the fish is deep-fried and thereby attains a golden brown crust in an even manner.
• When it is hot enough (test by dropping a little of the batter—if it sizzles and rises quickly, the oil is ready), slide marinated fish pieces carefully into the oil.
• Fry in batches, making sure not to overcrowd the pan, for overcrowding can decrease the temperature of the oil in the pan, and you end up with soggy fish.
• Pan fry the fish for about 5-7 minutes until golden brown and crunchy on all sides. Toss them often to prevent unequal cooking. It should have a crunchy exterior, yet be soft and moist inside.
• Let the fish be crispy and well cooked.
• Slide a slotted spoon under the fried fish to remove it from the hot oil. Place the pieces of the fried fish on a paper towel to get rid of excess oil; they become light and crispy.
• This is to be served immediately over hot, crispy fish amritsari to taste at its best. It goes great with mint chutney, coriander chutney, or even tamarind chutney.
• On top of all this, you can serve it with lemon wedges for that 'tang' squeeze onto the fish before eating.
• Fish amritsari is a dish that's mouthwatering yet so simple, perfect for dinner parties or if you want to indulge in something savoury and tantalizing.
• The crunch of the spice-infused batter along with the moisture locked inside the fish makes it not to be missed. A classic Punjabi recipe to enjoy, this dish provokes all the senses through diverse textures and flavours in every mouthful.
• You can enjoy this recipe of Fish Amritsari with naan or roti or even as a starter, and it'll disappear from the table in no time!