Amritsari Fish Fry or Crispy Fish Pakora

Waiting to have a restaurant-style fish appetizer that tastes just like popular Indian street food? Why not have Amritsari Fish Fry? Not only does this dish taste amazing but it is really simple to make this crispy fried fish at home. It comes with some amazing bursting flavors that come with a unique combination of spices and herbs. As you may have already figured out from the name, this dish is very much famous in the streets of Amritsar. This can also be called as Indian Style Battered Fish.

I am among the lucky ones who got to taste the best Amritsari Fish Pakoda recipe in Amritsar. It is so popular there just like Tandoori Chicken. For those of you who have no plans to travel there anytime soon, I have got the recipe for Dhaba-style crispy fish fry or Crispy Fish Pakora for you right here!

How to make Amritsari Fish Fry?

Did you know that people only use freshwater fish to make this recipe? That is because only the best quality fish can combine itself beautifully with gram flour and other aromatic spices to conclude this amazing dish. The main ingredient is Ajwain or Carom Seed. So, if you want to try the Amritsari Fish Fry recipe step by step, make sure you get the best freshwater fish for yourself and your family! These fish pieces are marinated in fish fry batter and then fried beautifully until they get crisp and golden in color. Well, the very sight leaves me drooling and I am pretty sure it will make you too!

I have tried both the deep-fried and the pan-fried methods to cook this amazing dish at home.

Best fish for Amritsari Fish Fry or Fish Pakora:

I know that sometimes it is difficult to get hold of freshwater fish near your home. So, what will you do to make this recipe? My solution is – just go for salmon. I have used Boneless Surmai Cubes as boneless fish is recommended for this recipe. Well, you can also try other varieties based on your choice. My personal choices are fishes with lesser bones. That makes it easier for me to cook them and of course, devour them later!

Tips to make the best Amritsari Fish Fry or Fish Pakora

1. When you have the street-fried version of this dish, it is always coated with red color or chili powder. You can use Kashmiri red chili powder instead to give it that intense texture and color.
2. The key ingredient for making Amritsari Fish Fry is gram flour. Its nutty aroma gives a whole new dimension to the fish. Just remember that there is no substitute for this ingredient when making the recipe. However, you can add a little amount of rice flour to make the fish crispier.
3. The binding ingredient in this recipe is none other than curd itself. Most of us like to call it yogurt nowadays! It helps in binding all the other ingredients in the fish. However, if you don’t have curd, you can always go for water when making this dish. That will also make the fish a little softer.

The love for fish

The love for fish is inevitable, isn’t it? So, if you are a fish lover, it is high time that you try out the Amritsari fish fry recipe in your kitchen! Waiting for the recipe? Don’t worry, I have it right here.

Follow me on @Instagram for more amazing food content and also try these interesting recipes from the blog:

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Print Recipe

Amritsari Fish Fry or Crispy Fish Pakora Yum

Crispy Amritsari Fish Fry or Fish pakora made using Boneless fish tastes amazing and makes a great party snack.

Course

appetizer, snack

Cuisine

indian, Punjabi

Keyword

Fish Fry, Fried Fish

Prep Time

30 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 300 Gms Boneless Fish Cubes
• 1 tsp Red Chilly Powder
• 1 lemon Juice
• 1 1/2 tsps Ginger Garlic Pasta
• Salt to taste
• Final Batter:
• ½ Cup Besan
• 3 tsp Rice Flour
• 2 tsp Curd
• 1 tsp Ajwain
• 1 Egg
• 1 tsp chopped coriander leaves
• Oil for frying

Course appetizer, snack Cuisine indian, Punjabi Keyword Fish Fry, Fried Fish Prep Time 30 minutes Cook Time 15 minutes Servings people Ingredients 300 Gms Boneless Fish Cubes 1 tsp Red Chilly Powder 1 lemon Juice 1 1/2 tsps Ginger Garlic Pasta Salt to taste Final Batter: ½ Cup Besan 3 tsp Rice Flour 2 tsp Curd 1 tsp Ajwain 1 Egg 1 tsp chopped coriander leaves Oil for frying

Instructions

1. Marinate Boneless fish using red chilly powder, ginger garlic paste, red chilly powder, lemon juice, salt
2. Set aside for 20 minutes
3. Add besan, rice flour, curd, ajwain, egg, coriander leaves to the marinated fish
4. Heat oil for frying
5. Deep fry the fish in batches
6. Fry till golden brown and crispy
7. Serve hot with dip of choice
8. Garnish with chaat masala, coriander leaves, onion slices, red chilly flakes

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