Amritsari Fish Recipe - This mouth watering fried fish prepared with lot of spices is a popular street food of Amritsar.

This recipe has featured on the show Khanakhazana.

Main Ingredients : King fish (surmai) fillets, Gram flour (besan)

Cuisine : Punjabi

Course : Starter

Amritsari Fish

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Amritsari Fish Recipe - How to make Amritsari Fish


Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • King fish (surmai) fillets cut into fingers600 grams

  • Gram flour (besan) 1 cup

  • Red chilli powder 1 tablespoon

  • Salt to taste

  • Carom seeds (ajwain) 1 teaspoon

  • Ginger paste 2 tablespoons

  • Garlic paste 2 tablespoons

  • Lemon juice 1 tablespoon

  • Oil to deep fry

  • Egg 1

  • Chaat masala 1 teaspoon

  • Lemons cut into wedges2


Step 1

Take the fish fingers in a bowl. Add red chilli powder, salt, carom seeds, ginger paste, garlic paste, lemon juice, gram flour and mix well. Set aside. Heat sufficient oil in a kadai.

Step 2

Break an egg into the fish mixture and mix. Put the fingers, a few at a time, into the hot oil and deep fry till almost done.

Step 3

Drain and place on an absorbent paper. Deep fry again just before serving till golden and crisp.

Step 4

Drain and place on an absorbent paper. Serve hot, sprinkled with chaat masala and lemon wedges.

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