Crispy Amritsari fish fry served with spicy green chutney onion rings lemon and coriander

Crispy Amritsari Fish Fry with Spicy Green Chutney

🐟πŸ”₯ Crispy, spicy and packed with Punjabi flavourβ€”this is the kind of fish fry that makes you forget about the takeaway menu! πŸ˜‹

Ever walked past an Amritsari food stall and caught that smoky, spicy aroma of freshly fried fish? That's exactly the feeling we're bringing into your kitchen.

The fish gets coated in a flavourful besan-and-spice marinade, fried until beautifully crisp and served with fresh green chutney, onions and lemon. Simple enough for a weekend treat, special enough to impress guests. ❀️

πŸ•’ Prep Time: 20 mins

⏳ Marinate: 30 mins

πŸ”₯ Cook Time: 15 mins

πŸ‘¨πŸ‘©πŸ‘§πŸ‘¦ Serves: 3–4

⭐ Difficulty: Easy

πŸ›’ Ingredients

For the Fish

  • 500 g fish fillets or steaks, cleaned
  • 1 tsp lemon juice
  • Salt to taste

For the Marinade

  • 2 tbsp ginger-garlic paste
  • 2 tbsp mustard oil
  • 2 tbsp cornflour
  • 2 tbsp rice flour
  • 1 tbsp besan
  • 1Β½ tsp Kashmiri red chilli powder
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp chaat masala
  • Β½ tsp ajwain, crushed
  • Salt to taste
  • Water, as needed

🌿 For the Green Chutney

  • 1 cup coriander leaves
  • 8–10 mint leaves
  • 2 green chillies
  • Β½-inch ginger
  • 1 tsp lemon juice
  • Salt to taste
  • 2 tbsp water

πŸ‘¨πŸ³ Let's Make It!

1. Prepare the Fish 🐟

Wash the fish and pat it completely dry.

Rub with lemon juice and salt and leave for about 10 minutes.

2. Make the Marinade 🌢️

Mix ginger-garlic paste, mustard oil, cornflour, rice flour, besan and all the spices.

Add just enough water to make a thick coating.

3. Marinate

Coat every piece generously with the marinade.

Cover and refrigerate for 30 minutes so those beautiful spices can work their way into the fish.

4. Heat the Oil πŸ”₯

Heat mustard oil over medium-high heat until hot but not smoking.

That mustard oil is what gives Amritsari fish its signature flavour!

5. Fry Until Crisp

Gently place the fish into the hot oil.

Shallow-fry for around 4–5 minutes per side, depending on thickness, until deep golden and crisp.

Don't overcrowd the panβ€”give each piece enough space to crisp properly.

6. Make the Chutney 🌿

Blend coriander, mint, green chillies, ginger, lemon juice, salt and water into a smooth, vibrant chutney.

Taste and adjust the chilli and lemon to your liking.

7. Serve Hot ❀️

Serve the crispy fish immediately with spicy green chutney, onion rings and lemon wedges.

πŸ’‘ Chef's Secret

Dry fish = crispier fish!

Make sure you pat the fish dry before marinating.

For that unmistakable Amritsari flavour, don't skip the mustard oil, and keep the oil hot enough to crisp the coating without burning it.

🍽️ Serve It With

Pair it with green chutney, onion rings, lemon wedges, tandoori roti or naan and a chilled glass of masala chaas.

πŸ‘¨πŸ³ Crispy Outside. Juicy Inside. Full of Punjabi Soul.

You don't need a trip to Amritsar every time the craving hits.

Fire up the pan, squeeze some lemon and bring a little dhaba-style magic home. ❀️

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