Amritsari Fish Fry – Crispy Original Recipe from Punjab
- Andrea
- 2 days ago
- 4 min read
Recipe by Andrea
If there is one Indian street food that is impossible to resist, it is Amritsari Fish Fry. This iconic dish from the city of Amritsar in Punjab features delicate pieces of white fish marinated in bold spices, coated in a thin crispy gram flour batter, and deep fried to golden perfection. It is the kind of food that stops you in your tracks the moment you smell it — and now you can make it at home.
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🏛️ The History and Origin of Amritsari Fish Fry
Amritsari Fish Fry gets its name from Amritsar, the holy city of the Sikhs in Punjab, northern India — home to the magnificent Golden Temple. Sitting near the Ravi and Beas rivers, the city had an abundance of fresh river fish, which over centuries became the base for this beloved dish.
Punjab: The birthplace of this dish — traditionally made with freshwater fish like singhara or sole.
Mughal influence: The spicing and frying technique shows Mughal-Persian culinary influence from the kitchens of Emperor Akbar.
Street food icon: Today it is as famous in Punjab as Tandoori Chicken — found on every street corner and in the finest restaurants.
Watch the Full Recipe Video
Watch how this crispy Amritsari Fish Fry comes together step by step — from the spice marinade to that satisfying golden crunch. Follow along in real time!
Ingredients and Preparation Tips
The beauty of Amritsari Fish Fry lies in its thin, lightly spiced coating that lets the fish shine. Here is everything you need:
500g white fish fillets (boneless) — sole, singhara, basa, pollock or salmon
2 tbsp ginger-garlic paste
1 tsp turmeric powder
2 tsp Kashmiri red chilli powder
1 tsp garam masala
1 tsp amchur (dry mango powder)
1 tsp kasuri methi (dried fenugreek leaves), crushed
Salt to taste + juice of 1 lemon
4 tbsp besan (gram/chickpea flour), dry roasted
2 tbsp rice flour
1 tsp ajwain (carom seeds)
3–4 tbsp yogurt
A pinch of asafoetida (hing)
Oil for deep frying
Chaat masala, green chutney and lemon wedges to serve
Preparation Tips
Pat the fish completely dry before marinating — moisture stops the batter sticking.
Dry roast the besan for 2–3 minutes until nutty — this removes the raw flavour.
Marinate in two stages: spices first, then batter. This layers the flavour deeply.
Fry in small batches — crowding drops the oil temperature and makes the fish soggy.
Serve immediately for maximum crispiness.
Step-by-Step Amritsari Fish Fry Recipe
Cut fish into strips (~5 cm). Rinse and pat completely dry.
Mix ginger-garlic paste, turmeric, Kashmiri chilli powder, garam masala, amchur, kasuri methi, salt and lemon juice. Coat the fish and rest for 10 minutes.
Dry roast the besan in a pan until nutty and lightly golden. Allow to cool completely.
Add the cooled besan, rice flour, ajwain, hing and yogurt to the marinated fish. Mix gently to coat each piece. Rest for a further 15–20 minutes.
Heat oil in a deep kadai to 170–180°C. Test by dropping a small bit of batter — it should sizzle and rise immediately.
Fry fish in batches for 4–5 minutes, turning once, until deep golden and crispy. Drain on kitchen paper.
Sprinkle generously with chaat masala and serve immediately with green chutney, raw onion rings and lemon wedges.
🪴 Health Benefits of Amritsari Fish Fry
This dish is not just delicious — it is also packed with nutritional value:
High in protein: Fish is one of the best lean protein sources — great for muscle recovery and satiety.
Gluten-free coating: Besan and rice flour are naturally gluten-free.
Anti-inflammatory spices: Turmeric and ajwain have powerful anti-inflammatory properties.
Rich in Omega-3: White fish like salmon or pollock are excellent sources of heart-healthy fats.
Light on oil: The thin batter absorbs minimal oil compared to thick battered fish.
⭐ Why This Recipe Stands Out
Unlike thick battered fish, Amritsari Fish Fry uses a whisper-thin coating — the spices, the fish and the crunch are perfectly balanced. The two-stage marinade (spices first, batter second) is the secret that street vendors in Amritsar have used for generations. This is not just another fried fish — it is a cultural experience on a plate.
Try it alongside our Fish Curry for a full Punjabi seafood spread, or pair it with our Amritsari Kulcha or our classic Roti on the side.
💡 Pro Tip for the Ultimate Crispy Coating:
For an extra-crispy result, fry the fish twice! First fry at 170°C for 3–4 minutes until just golden, then remove and rest for 2 minutes. Turn the oil up to 185°C and fry again for 60–90 seconds. This double-fry technique — used in the best Amritsar street stalls — gives you an incredibly thin, shatteringly crisp crust while keeping the fish inside juicy and tender.
1. What fish is traditionally used for Amritsari Fish Fry?
Traditionally, freshwater fish like singhara (freshwater catfish) or sole are used. In Europe, basa, pollock, or salmon are excellent substitutes. Boneless fillets work best.
2. Can I pan fry instead of deep fry?
Yes! Heat 3–4 tablespoons of oil in a flat tawa pan and shallow fry for 5–6 minutes per side. You will not get quite the same crunch but the flavour is still incredible. This version is called Amritsari Tawa Fish.
3. Can I make this ahead of time?
You can marinate the fish up to 24 hours in advance and refrigerate. Fry just before serving for the best texture. Fried fish is best eaten fresh.
4. Is Amritsari Fish Fry gluten-free?
Yes — besan (gram flour) and rice flour are both naturally gluten-free, making this a great option for those with gluten intolerance.
5. What is the best dipping sauce for Amritsari Fish Fry?
Fresh green coriander-mint chutney is the classic accompaniment. A squeeze of lemon and a sprinkle of chaat masala right before eating is non-negotiable for the authentic Amritsar experience!
Warmly, Your Andrea from CoffeeMilk Family 🫶
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