Amritsari Fish Recipe (Crispy Spiced Fried Fish)

Amritsari fish is a deep-fried fish fritter that built its reputation on the streets of Amritsar's Lawrence Road, traditionally made with freshwater fish like sole or basa, cut into strips, marinated in a punchy ajwain-and-besan batter, and fried hot and fast until the outside shatters.

Getting the crunch right

The gram flour (besan) coating is what gives Amritsari fish its distinctive crisp, slightly nutty crust — thin enough to crackle, not thick enough to turn doughy. Frying in small batches at a properly hot oil temperature, instead of overcrowding the pan, is what keeps it crisp rather than soggy.

The marinade does the real work

Ajwain (carom seeds) is non-negotiable here — it cuts through the fish's natural smell and gives Amritsari fish its signature flavour, along with ginger-garlic, black salt and a hit of lemon.

Serving

Serve immediately, while still hot and crisp, with a squeeze of lemon, sliced onion rings and green chutney.

Common mistakes to avoid

• Making the batter too loose — Amritsari fish needs a thick ajwain-chickpea-flour batter that clings to the fillets, not a runny, tempura-style coating.
• Skipping the ajwain (carom seeds) — it cuts the fishy smell and gives the batter its signature flavour. Leave it out and you get generic fried fish.
• Frying at too low a temperature — the batter soaks up oil and turns greasy instead of crisp. The oil should be hot enough that a drop of batter rises to the surface immediately.

Storage and reheating

Best eaten fresh and hot — fried batter loses its crispness quickly. Leftovers keep 1-2 days refrigerated and re-crisp well in an air fryer or hot oven; avoid the microwave, it turns the coating soggy. Marinated raw fish (before frying) keeps covered in the fridge for up to a day.

Frequently asked questions

What fish works best for Amritsari fish?
Traditionally a firm freshwater fish like basa, sole or rohu fillets — anything that holds together in the batter and doesn't flake apart on frying.

Can I bake or air-fry instead of deep-frying?
You'll lose some of the classic crunch, but air-frying at a high temperature with a light oil spray gets reasonably close. Deep-frying is still the traditional, crispest method.

Why is carom seed (ajwain) so important here?
It has a strong, slightly bitter, thyme-like flavour that's traditionally paired with fish in Punjabi cooking — it both masks the fishy smell and defines the dish's taste.

Watch how it's made

Watch the full method step by step in the video below.