Best Amritsari Fish Fried Recipes

India is a country that is known for its rich history, culture, and diverse cuisine. One of the most popular dishes from the country is the Amritsari Fish Fry, which comes from the city of Amritsar in Punjab. This dish has gained popularity not only within India but also globally for its unique taste and texture.

What is Amritsari Fish Fry?

Amritsari Fish Fry is a traditional Punjabi recipe that involves marinating, coating, and frying fish. This dish originated in Amritsar, a city in the northern state of Punjab, and is made with locally caught whitefish primarily. The fish is marinated with a mixture of Indian spices and herbs, then coated in a batter made of chickpea flour, cornflour, and spices before deep-frying it to a golden brown.

Ingredients

The ingredients required for making Amritsari Fish Fry are:

• Fresh white fish (preferably river sole or carp)
• Chickpea flour
• Cornmeal
• Coriander powder
• Cumin powder
• Red chili powder
• Turmeric powder
• Ginger paste
• Garlic paste
• Garam masala powder
• Carom seeds (ajwain)
• Lemon juice
• Oil for frying
• Salt to taste

Preparation

The process of preparing Amritsari Fish Fry is as follows:

1. Clean and cut the fish into thin slices, either with or without bones according to preference
2. In a mixing bowl, add chickpea flour, cornmeal, coriander powder, cumin powder, red chili powder, turmeric powder, ginger paste, garlic paste, garam masala powder, carom seeds, lemon juice, and salt to taste. Add water slowly and mix well till a thick batter is formed
3. Add the fish slices to the batter and marinate them for about an hour to two hours in the refrigerator
4. Heat oil in a deep frying pan or a kadhai
5. Carefully take out the marinated fish slices and dip them into the oil for frying once the oil is hot
6. Fry until the fish turns golden brown in color, takes around 3-4 minutes
7. Remove the fried fish from the oil with a slotted spoon and place it on an absorbent paper to remove excess oil
8. Optionally, sprinkle some chaat masala on the fried fish for added flavor
9. Serve hot with mint chutney, tamarind chutney, or any other dipping sauce of your choice

Variations

While the traditional recipe for Amritsari Fish Fry is already a delicious and savory dish, several variations of it exist. Some of the most popular ones are:

1. Coconut Amritsari Fish Fry: This variation of the traditional recipe involves adding coconut to the batter used for coating the fish. This imparts a unique flavor and texture to the dish, giving it a crispy outer layer with a soft and juicy inner texture
2. Lemon Amritsari Fish Fry: Here, lemon juice is added to the batter to make it tangier and spicier. It is perfect for those who love a little extra zest in their dishes
3. Egg Amritsari Fish Fry: In this version of the dish, the fish slices are coated with a mix of beaten eggs, Indian spices, herbs, and breadcrumbs before being pan-fried or deep-fried. This variation of Amritsari Fish Fry is an excellent option for those who do not want to use chickpea flour or cornmeal as the batter's primary ingredient
4. Paneer Amritsari Fish Fry: This is a vegetarian version of the dish, where cottage cheese (paneer) is used instead of fish. The preparation is similar to the fish fry, with the only difference being the use of paneer instead of fish.

Conclusion

Amritsari Fish Fry is a dish that has won the heart of many fish lovers and food enthusiasts worldwide. Its crispy, crunchy exterior and juicy fish interior make it one of the best fish fry dishes available. Making it at home is easy, and with some practice, one can quickly master the recipe's art. The variations add even more excitement and options to the dish, making it a versatile and delicious option for any meal or occasion.

In the world of Indian cuisine, Amritsari fish fry is a popular and beloved dish that has its roots in the northwestern Indian city of Amritsar. This recipe is a favorite among both locals and tourists, and it’s easy to see why - the crispy, flavorful crust and tender fish make for a perfect combination. While the recipe may seem simple enough, there are a few tips and tricks that can help ensure your Amritsari fish fry dishes turn out perfectly every time. Tip #1: Choose the right fish The key to a good Amritsari fish fry is using the right type of fish. While there are many different types of fish that can be used for this dish, it’s important to choose a firm, white fish with a mild flavor. Some of the most commonly used fish for Amritsari fish fry include cod, tilapia, haddock, and catfish. Tip #2: Marinate the fish To ensure the fish is flavorful and succulent, it’s important to marinate it before frying. The marinade typically consists of a mixture of spices, yogurt, and lemon juice. The combination of the sourness of the lemon juice and the tanginess of the yogurt helps to tenderize the fish while also adding flavor. Tip #3: Use gram flour Traditionally, Amritsari fish fry is made using gram flour, also known as chickpea flour or besan. This type of flour gives the batter its unique taste and texture, making it crispy and flavorful. If you’re unable to find gram flour at your local grocery store, you can substitute all-purpose flour or cornmeal, but keep in mind that the flavor and texture of the batter will be different. Tip #4: Add spices to the batter While the marinade adds flavor to the fish itself, it’s important to add spices to the batter as well to ensure that the finished product is as flavorful as possible. Some of the most commonly used spices in Amritsari fish fry batter include cumin, coriander, chili powder, turmeric, and garam masala. Tip #5: Let the batter rest Once you’ve made the batter, it’s important to let it rest for at least 10-15 minutes before using it to fry the fish. Giving the batter time to rest allows the flavors to develop and makes it easier to work with when coating the fish. Tip #6: Use a deep fryer While it’s possible to fry the fish on the stovetop, using a deep fryer will help ensure that the fish is cooked evenly and won’t fall apart during frying. If you don’t have a deep fryer, make sure to use a pot with high sides and enough oil to fully submerge the fish. Tip #7: Fry at the right temperature One of the most important factors in making a good Amritsari fish fry is frying at the right temperature. The oil should be heated to 375°F (190°C) before adding the fish to the fryer. Frying at too low of a temperature will result in a greasy, soggy fish, while frying at too high of a temperature can cause the batter to burn before the fish is fully cooked. Tip #8: Drain the fish Once the fish is fried, it’s important to let it drain on a paper towel-lined plate. This helps to remove any excess oil and ensures that the batter stays crispy. Tip #9: Serve immediately Amritsari fish fry is best served immediately after frying while it’s still piping hot and crispy. If you’re cooking for a large group, try frying a few batches and serving them as they’re ready to ensure that everyone gets to enjoy the fish at its best. Conclusion If you’re a fan of Indian cuisine, Amritsari fish fry is a dish that’s definitely worth trying. Using the tips outlined above, you can create a delicious, crispy, and flavorful dish that’s sure to become a favorite among your family and friends. By choosing the right fish, marinating it properly, using the right batter, and frying at the right temperature, you can ensure that your Amritsari fish fry turns out perfectly every time.