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    Amritsari cuisine
    traditional Punjabi fish fry
    crispy fried fish
    Intermediate
    For 2 people

    Mahi Amritsari: Spiced, Batter-Fried Fish Fillet Bites


    Mahi Amritsari, or Amritsari fish fry, is a popular Punjabi appetiser of white fish fillets marinated with spices, then coated in a zesty gram flour batter and deep-fried until golden and crispy. The tang of lime juice and pungency of ajwain while marinating contrast deliciously with flaky, mild fish. While this dish takes a bit of effort, you'll be rewarded with restaurant-style fried fish that's far tastier than any frozen variety. Serve it hot with lemon wedges and green chutney for a crowd-pleasing snack.

    Ingredients

    • Sunrise Amchur Powder

      1 tsp

    • Sunrise Ajwain

      1 tsp

    • Fish Fillet (bite-sized pieces)

      300 g

    • Ginger Paste

      1 tsp

    • Garlic Paste

      1 tsp

    • Lemon Juice

      ½ lemon

    • Onion Paste

      2 tsp

    • Chilli-Coriander Paste

      1 tsp

    • Besan (for batter)

      as needed

    • Refined Oil (for deep frying)

      as needed

    • Egg (beaten)

      1

    • Rock Salt

      to taste

    • Salt

      to taste

    • Water

      as required

    Sunrise tip: For an extra-crispy coating, double-fry the fish: fry once on medium heat until just cooked, then increase the heat and fry again briefly until deep golden.

     

    Steps

    Step 1: Marinate the fish

    Time: 20 minutes

    In a large bowl, add water, lemon juice and salt. Add the fish fillet pieces, mix well and let them marinate for 15 minutes.

    Remove the water after 15 minutes.

    Mix ginger paste, onion paste, chilli-coriander paste, beaten egg, rock salt, and salt to taste. Turn and mix to coat well.

    Now, add Sunrise Amchur powder and Sunrise Ajwain, marinate it, and keep it for 1 hour.

     

    Step 2: Heat the oil

    Time: 10 minutes

    Pour oil into a deep pan or kadai. Heat on medium until a small drop of batter bubbles and rises without browning.

     

    Step 3: Fry the fish

    Time: 10 minutes

    Carefully slide the besan-coated fish into the hot oil, working in batches to avoid crowding.

    Deep fry, turning once, until crisp and golden brown, about 3 minutes per side.

     

    Step 4: Drain and serve

    Time: 5 minutes

    Using a slotted spoon, transfer the fried fish to a wire rack or paper towel-lined plate.

    Garnish with lemon wedges and onion rings, and serve immediately with green chutney.

     

    Goes Best With

    • Accompaniment: Green chutney, Tomato ketchup