Fry

Amritsar Fish Fry

Name: Amritsar Fish Fry
Prep time: 30 min
Cook time: 5 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 pound white and firm fish cut into fillets (sole, catfish etc.); 2 tablespoons vinegar; 2 tablespoons lemon juice; 1 teaspoon grated ginger; 1 teaspoon crushed garlic; 1 teaspoon red chili powder; 1/2 teaspoon turmeric powder; 1 or 2 pinches salt and pepper, to taste; 2 tablespoons besan (chickpea flour); 2 tablespoons flour; 1/2 teaspoon caraway seeds; 1 teaspoon chopped cilantro; 1-2 pieces chopped green chili; 1 piece egg; 2 cups or more neutral oil for deep frying

by: Shirin Bhandari

August 9, 2018

3.5

4 Ratings

Photo by Julia Gartland

Prep time 30 minutes
Cook time 5 minutes
Serves 4

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Author Notes

A street food staple, Amritsari Macchi is a famous fish fry from the Northern Indian town of Punjab. This recipe, a lighter, more home cook-friendly version of the iconic dish, comes from my family's guesthouse. —Shirin Bhandari

Test Kitchen-Approved

Ingredients

1 pound white and firm fish cut into fillets (sole, catfish etc.)
2 tablespoons vinegar
2 tablespoons lemon juice
1 teaspoon grated ginger
1 teaspoon crushed garlic
1 teaspoon red chili powder
¹/₂ teaspoon turmeric powder
1 or 2 pinches salt and pepper, to taste
2 tablespoons besan (chickpea flour)
2 tablespoons flour
¹/₂ teaspoon caraway seeds
1 teaspoon chopped cilantro
1-2 pieces chopped green chili
1 piece egg
2 cups or more neutral oil for deep frying

Directions

Marinate fish in a bowl with salt, pepper, ginger, garlic, red chili powder, turmeric together with the vinegar and lemon juice for at least 30 minutes.
For the batter, combine the flour and besan, caraway seeds, chopped cilantro, and chilies. Whisk in one egg until smooth. Add a few spoons of water to loosen the batter if necessary.
Add marinated fish and coat each piece lightly in batter.
Heat oil and carefully add fish one at a time. Deep fry until evenly brown and crisp for about 5 minutes depending on the size of the fillets.
Drain excess oil on a paper towel. Serve hot with lemon wedges and mint and coriander chutney. Namaste!

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4 Reviews

Write a Review

vrinda January 9, 2020

THE best fish recipe I've ever made !
Thanks

Rey C. August 19, 2018

This recipe needs some serious editing.

1) Tumeric? Where does that go?

2) 1 Egg for all that flour? I got a sticky lump.

Any thoughts or assistance would be appreciated

Shirin B. September 25, 2018

Hi Rey, I've edited the recipe, you may add a bit of water to loosen the batter. The turmeric goes into the marinade. Thanks for pointing it out.

Bill B. August 16, 2018

Brings back memories of the Punjab and the many dhabas were the food was better than in many 5-star hotels.
Who can forget the fish or the koftas or the remark by the waiter who, when asked to clean the table that stuck to your hand better than instant glue, do you come for the food or the furniture. And the music: Jagjit Singh singing Na Jawani Nal Chaldi.