Uploaded January 2026 | Updated September 2026, 2 weeks ago
Sharing the authentic Amritsari Fish Fry recipe, made the perfect way with its signature chaat masala sprinkled on top and the special green chutney served alongside. 🐟✨
Do give this recipe a try. Happy cooking! ❤️🍽️
Our BlendLab - Designed to make everyday kitchen tasks faster, easier, and more enjoyable
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Amritsari Fish Fry
Prep time: 20 minutes
Cooking time: 15–20 minutes
Serves: 3–4
Ingredients
SINGHARA FISH | सिंघाड़ा मछली 500 GRAMS
GARLIC CLOVES | लहसुन की कलियाँ A HANDFUL
WATER | पानी AS REQUIRED
First Marinade
SALT | नमक A PINCH
HING | हींग A PINCH
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
Besan Batter
BESAN | बेसन 3 TBSP
CORN FLOUR | कॉर्न फ्लोर 1 TBSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर A PINCH
SALT | नमक A PINCH
AJWAIN | अजवाइन 1/2 TSP
MUSTARD OIL | सरसों का तेल AS REQUIRED (FOR FRYING)
Method
Use the tail section of the singhara fish with skin intact. Do not remove the skin, as traditionally the skin is kept on for Amritsari Fish Fry.
Cut the fish just behind the tail section to separate it. You will see a natural centre line, cut along this line to divide the piece into three sections. Further cut these into chunky pieces. Repeat until all the fish is cut into similar-sized pieces.
Add garlic cloves to a mixer jar with a splash of water and grind into a fine paste.
Remove 1 TBSP of this paste into a bowl for the first marinade. To the remaining paste in the jar, add water as required and blend to make a thin garlic water. Keep aside.
To the reserved garlic paste, add salt, hing, and turmeric powder. Mix well to form the first marinade.
Coat the fish pieces lightly and evenly with this marinade using gentle hands. Set aside for 10 minutes.
In a bowl, add besan, corn flour, turmeric powder, Kashmiri red chilli powder, and salt.
Gradually add the prepared garlic water little by little to make a thick batter. The batter should be yellow in colour and very thick so it coats lightly and does not absorb excess oil.
Crush ajwain between your palms and add it to the batter. Mix well. Allow the batter to rest briefly.
Transfer the marinated fish to a large bowl. Ensure all pieces are evenly coated with the first marinade.
Heat mustard oil in a kadhai until it starts smoking. Switch off the flame and allow the oil to cool slightly.
Once the oil has cooled, coat the fish lightly with the besan batter. The coating should be thin and even.
Heat the oil again to medium-high heat (approximately 170°C). Fry the fish in batches without overcrowding. Fry for 3–4 minutes until the fish is cooked through.
Remove the fish and let it rest for 10–15 minutes. Increase the oil temperature to approximately 185°C.
Flash-fry the fish again for 30 seconds until extremely crisp. Remove and drain excess oil.
The Amritsari Fish Fry is ready, crispy on the outside and juicy on the inside.
While serving, add a generous sprinkle of the chaat masala
Chaat Masala
Ingredients:
CUMIN SEEDS | जीरा 1 TBSP
CORIANDER SEEDS | धनिया के बीज 1/2 TBSP
BLACK PEPPERCORNS | काली मिर्च 1 TSP
CAROM SEEDS | अजवाइन 1/2 TSP
CINNAMON | दालचीनी 1/2 INCH
CLOVES | लौंग 2 NOS.
SALT | नमक 1/2 TBSP
BLACK SALT | काला नमक 1 TBSP
GINGER POWDER | सोंठ पाउडर 1 TSP
ASAFOETIDA | हींग 1/2 TSP
DRY MANGO POWDER | अमचूर पाउडर 1 TBSP
YELLOW CHILLI POWDER | पीली मिर्च पाउडर 1/2 TSP
Method:
Heat a pan on low flame. Add cumin seeds, coriander seeds, black peppercorns, carom seeds, cinnamon, and cloves. Dry roast gently on low flame until aromatic.
Switch off the flame and allow the spices to cool completely. Transfer to a spice grinder, add salt, black salt, ginger powder, asafoetida, dry mango powder, and yellow chilli powder. Grind into a fine powder. Set aside.
Green Chutney
Ingredients:
MINT | पुदीना A LARGE HANDFUL
FRESH CORIANDER | हरा धनिया A HANDFUL
ONION | प्याज़ 1 SMALL SIZED
GARLIC | लहसुन 7–8 CLOVES
GINGER | अदरक 1 INCH
GREEN CHILLI | हरी मिर्च 5–6 NOS.
TAMARIND | इमली A SMALL PIECE
BLACK SALT | काला नमक 1/2 TSP
SALT | नमक TO TASTE
ICE CUBE | बर्फ का टुकड़ा 1 NO.
WATER | पानी AS REQUIRED
Method:
Add mint, fresh coriander, onion, garlic, ginger, green chillies, tamarind, black salt, salt, ice cube, and water to a mixer jar. Grind into a coarse chutney. Keep chilled until serving.
#yfl #SanjyotKeer #amritsarifishfry#fishfry
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
What is Amritsari Fish Fry 0:32
Fish Prep 3:13
Tips for choosing fish 4:35
Marinades 5:49
Chaat masala 8:51
Green Chutney 10:43
Marinating & Coating 13:21
Frying 14:55
Plating 17:45
Outro 18:33
Sharing the authentic Amritsari Fish Fry recipe, made the perfect way with its signature chaat masala sprinkled on top and the special green chutney served alongside. 🐟✨
Do give this recipe a try. Happy cooking! ❤️🍽️
Our BlendLab - Designed to make everyday kitchen tasks faster, easier, and more enjoyable
🛒 Buy on Amazon: amzn.in/d/eAjiCdi
🌐 Curaa Website: curaahome.com/products/curaa-blendlab
Amritsari Fish Fry
Prep time: 20 minutes
Cooking time: 15–20 minutes
Serves: 3–4
Ingredients
SINGHARA FISH | सिंघाड़ा मछली 500 GRAMS
GARLIC CLOVES | लहसुन की कलियाँ A HANDFUL
WATER | पानी AS REQUIRED
First Marinade
SALT | नमक A PINCH
HING | हींग A PINCH
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
Besan Batter
BESAN | बेसन 3 TBSP
CORN FLOUR | कॉर्न फ्लोर 1 TBSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर A PINCH
SALT | नमक A PINCH
AJWAIN | अजवाइन 1/2 TSP
MUSTARD OIL | सरसों का तेल AS REQUIRED (FOR FRYING)
Method
Use the tail section of the singhara fish with skin intact. Do not remove the skin, as traditionally the skin is kept on for Amritsari Fish Fry.
Cut the fish just behind the tail section to separate it. You will see a natural centre line, cut along this line to divide the piece into three sections. Further cut these into chunky pieces. Repeat until all the fish is cut into similar-sized pieces.
Add garlic cloves to a mixer jar with a splash of water and grind into a fine paste.
Remove 1 TBSP of this paste into a bowl for the first marinade. To the remaining paste in the jar, add water as required and blend to make a thin garlic water. Keep aside.
To the reserved garlic paste, add salt, hing, and turmeric powder. Mix well to form the first marinade.
Coat the fish pieces lightly and evenly with this marinade using gentle hands. Set aside for 10 minutes.
In a bowl, add besan, corn flour, turmeric powder, Kashmiri red chilli powder, and salt.
Gradually add the prepared garlic water little by little to make a thick batter. The batter should be yellow in colour and very thick so it coats lightly and does not absorb excess oil.
Crush ajwain between your palms and add it to the batter. Mix well. Allow the batter to rest briefly.
Transfer the marinated fish to a large bowl. Ensure all pieces are evenly coated with the first marinade.
Heat mustard oil in a kadhai until it starts smoking. Switch off the flame and allow the oil to cool slightly.
Once the oil has cooled, coat the fish lightly with the besan batter. The coating should be thin and even.
Heat the oil again to medium-high heat (approximately 170°C). Fry the fish in batches without overcrowding. Fry for 3–4 minutes until the fish is cooked through.
Remove the fish and let it rest for 10–15 minutes. Increase the oil temperature to approximately 185°C.
Flash-fry the fish again for 30 seconds until extremely crisp. Remove and drain excess oil.
The Amritsari Fish Fry is ready, crispy on the outside and juicy on the inside.
While serving, add a generous sprinkle of the chaat masala
Chaat Masala
Ingredients:
CUMIN SEEDS | जीरा 1 TBSP
CORIANDER SEEDS | धनिया के बीज 1/2 TBSP
BLACK PEPPERCORNS | काली मिर्च 1 TSP
CAROM SEEDS | अजवाइन 1/2 TSP
CINNAMON | दालचीनी 1/2 INCH
CLOVES | लौंग 2 NOS.
SALT | नमक 1/2 TBSP
BLACK SALT | काला नमक 1 TBSP
GINGER POWDER | सोंठ पाउडर 1 TSP
ASAFOETIDA | हींग 1/2 TSP
DRY MANGO POWDER | अमचूर पाउडर 1 TBSP
YELLOW CHILLI POWDER | पीली मिर्च पाउडर 1/2 TSP
Method:
Heat a pan on low flame. Add cumin seeds, coriander seeds, black peppercorns, carom seeds, cinnamon, and cloves. Dry roast gently on low flame until aromatic.
Switch off the flame and allow the spices to cool completely. Transfer to a spice grinder, add salt, black salt, ginger powder, asafoetida, dry mango powder, and yellow chilli powder. Grind into a fine powder. Set aside.
Green Chutney
Ingredients:
MINT | पुदीना A LARGE HANDFUL
FRESH CORIANDER | हरा धनिया A HANDFUL
ONION | प्याज़ 1 SMALL SIZED
GARLIC | लहसुन 7–8 CLOVES
GINGER | अदरक 1 INCH
GREEN CHILLI | हरी मिर्च 5–6 NOS.
TAMARIND | इमली A SMALL PIECE
BLACK SALT | काला नमक 1/2 TSP
SALT | नमक TO TASTE
ICE CUBE | बर्फ का टुकड़ा 1 NO.
WATER | पानी AS REQUIRED
Method:
Add mint, fresh coriander, onion, garlic, ginger, green chillies, tamarind, black salt, salt, ice cube, and water to a mixer jar. Grind into a coarse chutney. Keep chilled until serving.
#yfl #SanjyotKeer #amritsarifishfry#fishfry
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
What is Amritsari Fish Fry 0:32
Fish Prep 3:13
Tips for choosing fish 4:35
Marinades 5:49
Chaat masala 8:51
Green Chutney 10:43
Marinating & Coating 13:21
Frying 14:55
Plating 17:45
Outro 18:33
