Amritsari Fish

Prep: 20 min Cook: 20 min Number of Portions: 04

Lahore, Paris of the east, home to the most creative chefs in the Land Of the Five Rivers, crafted this delicacy of fried fish. This fish is made in Mustard oil, but for healthier option I have added mustard powder in the recipe and fried the fish with healthier and lighter  Oil.


Fish Darne (preferable singhara or any round fish)- 500 gms
Salt - to taste
Lemon - 1 no
Ginger paste - 50 gms
Garlic paste - 50 gms
Ajwain - 2 tsp
Heeng 1 tsp
Green chilly small - 2 nos
Turmeric - 2tsp
Red chilly pwd - 2tsp
Kasoori methi -1tsp
Jeera powder -1tsp
Mustard powder -1tbsp
Besan 1 1/2 cup
Water - 1/2 cup
Egg - 1no
Cornflour - 1/2 cup
Fresh coriander - 2 tbsp
Oil - for frying
Chaat Masala - to sprinkle


  • Marinate the fish with salt, lemon, ginger paste and garlic paste. Leave aside for 15 mins.
  • Separately take besan and cornflour in a paraat and add all the spices and salt. Chaat masala is to be used only to sprinkle over the fried fish.
  • Make a well and break an egg mix in gently and add little water. Add chopped green chilles and freshly chopped coriander. Make a thick marinade.
  • Heat oil in a kadai and when medium hot, dip the shighara in the marinade and deep fry in oil. Take out when half cooked and let it rest for 5 mins. Finish all the fish pieces in the same process.
  • Now heat the oil again and fry them again to get a crisper outside with light brown colour.
  • Take out on a absorbent paper and sprinkle with chaat masala.

Recipe Video