If you’re a fan of seafood and love a bit of spice, then you’re in for a treat.
Imagine sinking your teeth into tender pieces of fish, coated in a flavour-packed marinade and fried to crispy perfection on a sizzling tawa. It’s a dish that’s bursting with bold flavours and guaranteed to leave you craving more.
This iconic dish hails from the culinary capital of Punjab, Amritsar, known for its vibrant street food scene and bold, robust flavours.
Amritsari fish is traditionally deep-fried. But this recipe uses much less oil to sear on the tawa and makes for a healthier version you can enjoy guilt-free. You can use any white fish — cod, basa, hoki, tilapia, or snapper.
Making Amritsari Tawa Fry Fish might sound a bit fancy, but trust me, it’s easier than you think. Start by marinating your fish in a mixture of aromatic spices, tangy lemon juice, and a hint of chilli powder for that extra kick.
Serve up your Amritsari Tawa Fry Fish with a side of fresh lemon wedges, sliced onions, and mint chutney for dipping, and you’ve got yourself a street food-inspired feast that’s sure to impress.
Amritsari Tawa Fry Fish
Course: MainCuisine: IndianDifficulty: Easy3
servings20
minutes5
minutes25
minutesIngredients
½ kg fish (any firm white fish)
1½ tsp ginger and garlic paste
1 tsp red chili powder
½ tsp turmeric
½ tsp salt
½ tsp chaat masala
1 tsp kasuri methi (dried fenugreek leaves)
½ tsp ajwain (optional)
½ tsp garam masala
1½ tbsp lemon juice
¼ cup besan (roasted)
3 tbsp oil for frying
Directions
- Toast the gram flour (besan) in a frying pan on medium heat, stirring constantly so it doesn’t burn. Set aside to cool.
- Wash and drain the fish.
- In a bowl, mix together all the spices and lemon juice. Apply to the fish and let it marinade for at least 20-minutes (you could also refrigerate this for later use).
- Heat oil in a frying pan and place the fish in it. Fry on medium-high heat on both sides for about 4-5 minutes.
- Use a sieve to sprinkle the roasted besan on one side of the fish and flip to fry that side for a couple more minutes. Do the same on the other side.
- Garnish with a sprinkle of chaat masala for an extra burst of flavour.
- Serve with mint chutney and paratha or as an appetiser.
