Entree: India – Punjab – ਅੰਮ੍ਰਿਤਸਰੀ ਮੱਛੀ ➤ Amritsari Machhli (Spiced, battered and deep-fried Punjabi-style fish from Amritsar)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
10 min
Additional
15 min
Total
40 min
Ingredients
- 4 firm white fish fillets, approx. 6 oz (170 g) each, skin removed
- 3/4 cup (90 g) chickpea flour (besan)
- 1/4 cup (30 g) rice flour
- 1 large (50 g) egg, beaten
- 1 tsp (2 g) Kashmiri red chili powder
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (6 g) kosher salt, or to taste
- 1 tsp (2 g) carom seeds (ajwain), lightly crushed
- 1/2 tsp (1 g) garam masala
- 1 tsp (2 g) coriander powder (optional)
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) ginger paste
- 1 tsp (5 g) garlic paste
- 2–3 tbsp (30–45 ml) water, to adjust batter consistency
- 3 cups (720 ml) neutral oil (vegetable or canola) for deep frying
- 1/2 tsp (2 g) chaat masala, for sprinkling (optional)
- 2 tbsp (8 g) fresh cilantro, chopped, for garnish
- Lemon wedges and thinly sliced onion, for serving
Instructions
1. Pat the fish fillets dry and make 2 shallow diagonal cuts per fillet. In a bowl combine 1/2 tsp (1 g) turmeric, 1/2 tsp (3 g) salt (reserve remaining salt for batter) and 1 tbsp (15 ml) lemon juice; rub lightly over the fillets and set aside to marinate for 10–15 minutes.
2. In a separate bowl whisk together 3/4 cup (90 g) chickpea flour, 1/4 cup (30 g) rice flour, 1 tsp (2 g) Kashmiri chili powder, 1 tsp (2 g) crushed ajwain, 1/2 tsp (1 g) garam masala, 1/2 tsp (1 g) turmeric, 1 tsp (6 g) salt, 1 tsp (5 g) ginger paste and 1 tsp (5 g) garlic paste. Add the beaten egg and 2–3 tbsp (30–45 ml) water and whisk to a smooth, thick batter that will coat the fish.
3. Heat oil in a deep skillet or kadai to 350–360°F (175–180°C). Test temperature with a small drop of batter — it should sizzle and rise immediately.
4. Dip each marinated fillet into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry in batches, without crowding, until crisp and golden brown on both sides, about 3–5 minutes per side depending on thickness. Maintain oil temperature between 350–360°F (175–180°C).
5. Remove fried fillets with a slotted spoon and drain on paper towels. Immediately sprinkle lightly with chaat masala (if using) and garnish with chopped cilantro. Serve hot with lemon wedges, sliced onion and green chutney.
