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Amritsari Fish Fry

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Adjust Servings:
Fish fillet - 300 gms
generous pinch  Salt
a large pinch Heeng (asafoetida)
1 tsp Ajwain
2 tbsp  Lemon juice
1½  tsp Ginger garlic paste
¼ tsp Haldi
¾ tsp  Chilli powder
1 tbsp Besan (gram flour)
1 tbsp Maida
to fry Oil
generous pinch Chaat masala

Amritsari Fish Fry

Amritsari Fish Fry | अमृत्सरी फ़िश फ़्राई | Kunal Kapur Fried Fish Lahori Recipes |

    • Serves 2
    • Medium




    The Punjabi cuisine today is a symphony of Indian-Mughlai-Persian-Afghani Influence. Amritsari fish is by far one of the most popular and well known fried fish dish from Punjab. Most people confuse it with a fish pakora but that is wrong. Amritsari Fried Fish is made specifically with pond and river fish caught over early morning picnics, like singhara, surmai and sole. Amritsari style of marination for fried fish uses a very light coating of besan (chickpea flour), ajwain (carom), hing (asafoetida) and chillies. Fish is fried first in hot oil and then taken out when it is half cooked and then again cooked on low heat thereby getting its thin crispy layer keeping the delicate flesh together while making it extremely juicy. It is then sprinkled with lemon juice, chaat masala and served with grated mooli or laccha pyaz. Try the fish with:

    Chur Chur Naan | Amritsari Kulcha



    Take some boneless fish and add salt, hing, ajwain and mix well. Add some ginger and garlic paste to it. Add turmeric, red chilli powder, besan and maida to it.


    Mix it well till its a thin layer on the fish. Leave for 30 mins. For deep frying, take a kadai and add oil, Heat and add the fish to the hot oil. Take the fish out when half done and cool. Now fry again in hot oil till golden brown.


    Take out on a plate and add chaat masala. Fish is ready to serve.

    Chef Kunal Kapur

    Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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