Amritsari fish recipe, amritsari fish pakora recipe

Amritsari fish recipe. A popular and crisp fried fish fillets coated in a spiced gram flour batter and deep fried until outside is crunchy.

Course Appetizer
Cuisine North Indian, Punjabi
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Author Nithya Govindarajan


  • 500 gm fish
  • oil to deep fry

To marinade

  • 1 tsp black pepper powder, milagu thool
  • 1 tsp ginger, inji grated
  • 1/2 tsp turmeric powder, manjal thool
  • 75 ml lemon juice
  • salt as required

For the batter

  • 100 gm besan flour, kadalai mavu
  • 2 tsp ginger garlic paste
  • 2 green chillies finely chopped
  • 2 tsp ajwain seeds, omam
  • 1 tsp red chilli powder
  • 1 tsp cooking soda
  • 100 ml ice water


  1. In a mixing bowl, add black pepper powder, turmeric powder, lemon juice, grated ginger, and salt. Mix well.

  2. Add fish slices to it and marinade in room temperature for 15 minutes. In another bowl, add besan flour, ginger garlic paste, ajwain seeds, chopped green chillies, red chilli powder, cooking soda, and salt. 

  3. Add ice water and combine well. The batter should neither be too thick or runny. It should be like bajji batter. Make sure there are no lumps. Add marinated fish to the batter.

  4. Coat the fish well with the batter. Heat the oil in medium flame for deep frying. When the oil is hot, deep fry the fishes for 5 to 7 minutes.

  5. Once the fish turns crisp and golden brown on both sides, take it out and drain the fish on a tissue paper to remove excess oil. Repeat the same for the remaining fish. Switch off.

  6. Now, amritsari fish is ready! Serve hot with sliced onion and lemon wedges or mint chutney.