Name: Amritsari Fish
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tsp Ginger-Garlic Paste; 4 skinless seabass fillets or 600 g/1 lb 5 oz skinless cod fillet, cut into bite-size pieces; 1 tsp carom seeds/ajwain; 50 g/1¾ oz/scant ¼ cup plain yogurt (optional); 300 ml/10½ fl oz/1¼ cups rapeseed/canola oil, for deep-frying; 5 tbsp sparkling water, soda water or lager; 1–2 tsp salt, to taste; 1 tsp red chilli powder; 1 tbsp chopped fresh coriander/cilantro leaves; 5 tbsp gram flour/besan; 2 fresh limes, halved, for squeezing; 1 tsp Chaat Masala (store-bought); 2 tbsp chopped fresh coriander/cilantro stems; 1 tbsp chopped green chillies; 1 tbsp chopped fresh root ginger; 2 tbsp rice flour (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

When I talk about Punjab, I can’t help but mention Amritsari fish, which is a very common dish for every Punjabi family. One of my favourite fish dishes, it hails from the city of Amritsar and is so popular that it can be found in any of the local street-food stalls or even the best of hotels. These lightly battered fish pakoras are crunchy, quick to make and light to eat. They are also gluten free. The yogurt is optional as many people in India don’t like to have dairy with fish, but it do