Amritsari Fish Fry or Pakora is a delicious crispy fried fish fillets popularized in Amritsar and the fish pieces are coated in a lightly spiced gram flour(chickpea) batter and deep-fried until golden brown so that the outside is crunchy and fish inside is soft!
Sprinkled with a generous amout of chaat masala this Amritsari fish fry is a crunchy and light to eat appetizer that is perfectfor any party, get-togethers!
WHAT IS AMRITSARI FISH FRY?
Amritsari fish as the name suggests originated from the city of Amritsar in Punjab which comes in the Northern part of India. It’s a very famous street food and you can find Amritsari fried fish at every local food stall and in restaurants of Amritsar.
HOW TO MAKE AMRITSARI FISH FRY?
Clean and wash the fish cubes and pat dry with tissue/towel.
In a large mixing bowl,add in all the ingredients except fish and mix them without any lumps by adding little water at a time.
The batter should be of thick consistency and add the cleaned fish to the batter
Allow to marinate for 15 mins before frying.
Heat oil in a deep pan. Add in the fish pieces one by one and deep fry them.After they are fried golden brown. Remove them from oil and place them on an tissue paper. So that it absorbs the excess oil
Sprinkle with chaat masala and serve them hot with mint chutney and lemon wedges.
HOW TO SERVE?
This easy fried fish dish is a great appetizer or side dish to complement the main course. Serve them hot with mint chutney and lemon wedges.
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AMRITSARI FISH FRY RECIPE:
INGREDIENTS:
2 tilapia fillet, cut into 2 inch pieces
4 tbsp gram flour
2 tbsp all purpose flour
2 tbsp rice flour
1 tbsp ginger garlic paste
1/2 tsp turmeric powder
1 tsp kashmiri red chili powder
1 tbsp lemon/lime juice
1 tsp ajwain
Pinch of hing
Salt to taste
Water as needed
Oil for frying
DIRECTIONS:
- Clean and wash the fish cubes and pat dry with tissue/towel.
- In a large mixing bowl,add in all the ingredients except fish and mix them without any lumps by adding little water at a time.
- The batter should be of thick consistency and add the cleaned fish to the batter
- Allow to marinate for 15 mins before frying.
- Heat oil in a deep pan. Add in the fish pieces one by one and deep fry them.After they are fried golden brown. Remove them from oil and place them on an absorbent paper. So that it absorbs the excess oil
- Sprinkle with chaat masala and serve them hot with mint chutney and lemon wedges.
RECIPE NOTES:
- This recipe works best with fresh water fish like Tilapia/Trout/Cod. Make sure to use boneless fish pieces.
- Wash and pat dry the fish with tissue/towel before marination.
- The consistency of the batter should be thick and coat fish very well.
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