Editorial sample recipeIndian PunjabiintermediateGluten-FreeDairy-FreeHalal

Amritsari Crispy Spiced Fish Fry

Name: Amritsari Crispy Spiced Fish Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian Punjabi
Ingredients: 600 g White fish fillets (cod or tilapia), cut into 2-inch strips; 1 tbsp Ginger-garlic paste; 2 tbsp Lemon juice, freshly squeezed; 0.5 cup Besan (chickpea flour); 2 tbsp Rice flour, for crispiness; 1 tsp Ajwain (carom seeds), crushed slightly between palms; 1.5 tbsp Spice mix (Kashmiri chili, turmeric, chaat masala, salt); 0.5 cup Vegetable oil, for shallow frying

Golden, fragrant fish fillets coated in carom seed and gram flour batter, shallow-fried for a crisp exterior and succulent interior.

Prep: 20 min
Cook: 15 min
Total: 35 min

AI-generated illustration of Amritsari Crispy Spiced Fish Fry

AI illustration

Technique to learn

Single-Layer Dry Dust Coating

Coating wet marinated proteins directly in dry seasoned flour to create a light, snappy crust upon shallow frying.

Instructions

Step 1: Pat fish strips dry with paper towels. Toss fish with lemon juice, ginger-garlic paste, half the spice mix, and salt. Marinate for 15 minutes.
Step 2: In a shallow dish, whisk together besan, rice flour, ajwain, and the remaining spice mix.

Step 3: Coat marinated fish pieces lightly with the dry flour blend, pressing gently so the coating clings to the fish moist surface.

Step 4: Heat vegetable oil in a heavy-bottom skillet over medium-high heat until shimmering (around 350°F / 175°C).

Step 5: Fry fish in batches without overcrowding for 3 to 4 minutes per side until golden brown and crispy.

Step 6: Drain on a paper towel-lined plate, dust with additional chaat masala, and serve hot with mint-coriander chutney.

Cooking tips

Crushing ajwain (carom seeds) between your palms releases essential oils crucial to Amritsari fish flavor.
Ensure oil is adequately hot before adding fish to prevent the batter from absorbing excess oil.
Original home-cooking adaptation inspired by Indian Punjabi; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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