Amritsari Fish Fry with Chaat Masala

Why You’ll Love This Recipe

• Ultra-crispy, craggy coating from gram flour, rice flour, and a splash of cold club soda.
• Classic Amritsari flavors: ajwain’s warm aroma, bright lemon, and a final tangy hit of chaat masala.
• Quick weeknight-friendly: 15-minute marination and fast frying.
• Restaurant-quality results at home with easy, pantry-friendly ingredients.

Grocery List

• Produce: 1 small red onion, 2 lemons, small bunch cilantro, 1–2 green chilies, fresh ginger, garlic.
• Dairy: None.
• Pantry: 700 g white fish fillets, gram flour (besan), rice flour, ajwain seeds, Kashmiri chili powder, turmeric, baking soda, chaat masala, neutral frying oil, fine salt, black pepper (optional).

Full Ingredients

Fish and First Marinade

• 700 g firm white fish fillets (cod, haddock, tilapia, pollock, or river sole), skinless
• 1.5 tbsp ginger-garlic paste
• 2 tbsp fresh lemon juice
• 1 tsp Kashmiri red chili powder (for color, mild heat)
• 1/2 tsp turmeric powder
• 3/4 tsp fine sea salt
• 1/4 tsp freshly ground black pepper (optional)

Batter

• 1 cup (120 g) gram flour (besan)
• 2 tbsp (16 g) rice flour
• 1 tsp ajwain (carom) seeds, lightly crushed between fingers
• 1/2 tsp fine sea salt
• 1/2 tsp Kashmiri red chili powder
• 1/4 tsp baking soda
• 3/4 cup (180 ml) ice-cold club soda or water, plus 1–2 tbsp more as needed
• Optional but great: 1 tbsp hot frying oil stirred into the batter just before frying

For Frying and Serving

• Neutral oil (such as peanut, canola, or sunflower) for deep frying — about 1.5 liters
• 1–2 tsp chaat masala, to finish
• 1 small red onion, thinly sliced into slivers
• 1–2 green chilies, slit lengthwise (optional)
• Small handful fresh cilantro leaves
• 1 lemon, cut into wedges
• Mint-coriander chutney, for serving (optional)

Step-by-Step Instructions

Step 1: Prep and marinate the fish

Pat the fish very dry with paper towels and cut into pieces roughly 2 x 1 inches and about 1/2 inch thick. In a medium bowl, combine ginger-garlic paste, lemon juice, Kashmiri chili powder, turmeric, salt, and black pepper (if using). Add fish and toss gently to coat. Marinate for 15 minutes at room temperature while you heat the oil and make the batter.

Step 2: Heat the oil and set up your station

Pour neutral oil into a deep, heavy pot or kadai to a depth of 1.5–2 inches. Heat to 350°F (175°C). Place a wire rack over a rimmed baking sheet for draining. Keep a spider skimmer or slotted spoon handy. Maintain temperature between 340–360°F (171–182°C) for even frying.

Step 3: Mix the light, craggy batter

In a large bowl, whisk together besan, rice flour, ajwain, salt, and Kashmiri chili powder. Gradually add ice-cold club soda, whisking just until a thick, flowing batter forms—about the consistency of heavy cream or pancake batter. You should be able to draw a ribbon that sits on the surface for 1–2 seconds before disappearing. Stir in the baking soda right before frying. If desired, carefully ladle in 1 tbsp hot oil from the pot and whisk to aerate. Let the batter rest 3–5 minutes to hydrate the besan.

Step 4: Batter and fry in batches

Working in batches, lift a few fish pieces from the marinade, letting excess drip off. Dip in the batter to coat thoroughly, then allow excess batter to drip back into the bowl for 2–3 seconds. Gently slide each piece into the 350°F (175°C) oil. Do not overcrowd. Fry 3–4 minutes total, turning once, until deep golden, craggy, and the fish flakes easily or reaches 145°F (63°C) internally. Transfer to the rack to drain.

Step 5: Optional second fry for extra crisp

For an ultra-crispy crust, let fried fish rest 2 minutes. Increase oil to 375°F (190°C), then re-fry the pieces for 45–60 seconds until even more craggy and mahogany-golden. Drain again on the rack.

Step 6: Finish and serve

While the fish is piping hot, dust with chaat masala. Toss onion slivers briefly in ice water and drain for extra crunch if you like, then scatter over the platter along with cilantro and slit green chilies. Serve immediately with lemon wedges and mint-coriander chutney.

Pro Tips

• Crush ajwain seeds between your palms just before adding to release their aromatic oils.
• Keep liquids ice-cold. Cold batter hitting hot oil forms tiny blisters for a lighter, craggier crust.
• Add 1 tbsp hot oil to the batter for added lift and crispness—whisk briefly to aerate.
• Drain on a wire rack, not paper towels, to keep the coating shatter-crisp.
• Season with chaat masala as soon as the fish comes out of the oil so it adheres perfectly.

Variations

• Air-Fryer or Oven: Arrange battered fish on a greased, preheated rack. Air-fry at 400°F (200°C) for 10–12 minutes, flipping once and misting lightly with oil. Or bake at 425°F (220°C) for 15–18 minutes on a rack, flipping at 10 minutes.
• Amritsari Prawns: Substitute large prawns; pat dry, marinate 10 minutes, and fry 2–3 minutes total.
• Extra-Spicy: Add 1 finely minced green chili to the batter and finish with a pinch of black salt along with chaat masala.

Storage & Make-Ahead

Best served immediately. You can marinate the fish (Step 1) up to 12 hours in the fridge. Mix the dry batter ingredients ahead and store airtight; add cold club soda and baking soda just before frying. Leftovers: Refrigerate up to 2 days. Recrisp on a rack at 425°F (220°C) for 8–10 minutes or air-fry at 380°F (193°C) for 6–8 minutes. For longer storage, par-fry for 2 minutes, cool, freeze on a tray, then bag; re-fry straight from frozen at 350–360°F (175–182°C) for 3–4 minutes.

Nutrition (per serving)

Approximate: 470 calories; 28 g protein; 26 g fat; 22 g carbohydrates; 2 g fiber; 760 mg sodium. Values will vary based on fish type and oil absorption.