Amritsari Fish Fry Besan Coated

Method

1. 1

   Prepare the fish pieces: Wash and pat the fish pieces completely dry. Make 2 to 3 shallow cuts on each piece with a sharp knife — this helps the marinade penetrate. Rub 1/2 tsp turmeric and salt over all surfaces. Let rest 10 minutes. Pat dry again after resting.

2. 2

   Make the gram flour marinade: In a bowl combine gram flour, rice flour, lemon juice, ginger paste, garlic paste, red chilli powder, lightly crushed ajwain, turmeric and salt. Mix well. Add water one tablespoon at a time — about 3 to 4 tbsp total — until you get a thick paste that coats the back of a spoon. The paste should be thick enough to coat the fish and not drip off readily.

3. 3

   Marinate the fish: Add the fish pieces to the gram flour paste. Turn each piece to coat all surfaces thoroughly. The marinade should be thick enough to stick. Cover and let marinate for 20 minutes at room temperature. Longer marination (up to 2 hours in the refrigerator) gives better flavour.

4. 4

   Heat oil for frying: Pour oil to 6 cm depth in a heavy kadai. Heat on medium-high. Test with a small piece of the marinade — it should sizzle actively and rise within 2 seconds.

5. 5

   Fry the marinated fish: Gently lower a marinated fish piece into the hot oil. Add 2 to 3 pieces at a time — do not crowd. The marinade will sizzle and set around the fish within 30 seconds.

6. 6

   Do not move the fish for 2 minutes: Let the coating set without disturbing for 2 full minutes. Moving the fish too soon causes the coating to tear off.

7. 7

   Fry until deep golden: After 2 minutes, turn the fish pieces carefully. Fry the other side for 2 minutes. Total frying time is 4 to 5 minutes. The outer coating should be a deep golden-orange colour and very crispy.

8. 8

   Check doneness: The fish is done when it flakes easily when poked with a fork and the outer coating is fully crispy. If the centre still feels soft and raw, lower the oil temperature and cook 1 more minute per side.

9. 9

   Drain: Remove with a slotted spoon. Drain on paper towels for 1 minute.

10. 10

    Season and serve: While still hot, sprinkle a pinch of chaat masala over the fish. Serve immediately with lemon wedges and green coriander chutney.

11. 11

    Note: Amritsari Fish (Amritsari Machhi) is one of the most copied preparations in the Indian restaurant industry — restaurants across the country claim to serve the Amritsar version. The defining characteristics are the gram flour coating with ajwain (carom seeds) and the use of Kashmiri red chilli for colour. The original Amritsari fish is sold at the famous fish stalls near the Golden Temple. The ajwain in the marinade is the specific Amritsari signature that distinguishes it from ordinary fried fish.