Crispy & Spicy Fish Pakora (Amritsari Fish Fry)
Amritsari fish is a popular indian appetizer served in restaurants. This gluten free starter, also known as fish pakora is basically fresh water fish steaks or pieces coated in a spicy masala and then deep fried. Perfect to serve at your next party.
Ingredients
- 4 garlic cloves
- ½ inch ginger
- 1-2 green chillies adjust to taste
- 1.1 lb (~500g) fish cut into 2 inch pieces, I used halibut
- ⅓ cup besan gram flour
- 2 tablespoon rice flour
- ½ teaspoon amchur (dry mango powder), substitute with lemon juice
- ½ teaspoon turmeric powder
- ¾ teaspoon red chilli powder (hot) or cayenne powder, adjust quantity to your taste
- ¾ teaspoon salt adjust quantity to your taste
- 1 cup Mustard Oil for deep frying, substitute with any oil you use for deep frying in your home
- 10-12 teaspoon methi dana fenugreek seeds to flavor the oil( skip if not available)
Whole Spices To Crush
- ¼ teaspoon ajwain seeds carrom seeds
- ½ teaspoon coriander seeds
- ½ teaspoon cumin seeds
- 7-8 black peppercorns
For Serving
- ½ teaspoon chaat masala powder
- green chutney
- Sliced onion
- Lemon Wedges
Instructions
- Add coriander seeds, cumin seeds, ajwain and black peppercorns to a mortar. Using pestle, coarsely grind the spices until they are broken down but still have some texture. Take out in a small bowl.
- Add ginger, garlic and green chillies to the mortar and crush to a coarse paste using pestle.
- In a large bowl, add the besan, rice flour, crushed spices, red chili powder, turmeric powder, amchur powder and salt. Using a whisk, mix the flours and spices very well.
- Next, add the fish and ginger-garlic-green chili paste to the flour mixture. Using your hands massage very well so that the fish is coated in everything we added. You may wear gloves while massaging . As you mix, the fish will start releasing its moisture and that will make the dry flour stick to it.Note - If the coating feels too dry, you can sprinkle a few drops of water, but avoid adding too much— the natural moisture from the fish should be sufficient. The batter should not be too wet or runny.
- Let the coated fish rest for 15-20 minutes. This helps the spices absorb into the fish and enhances the crispiness when fried. If not frying immediately, arrange the coated fish in a single layer on a tray, cover it lightly, and refrigerate for up to 2-3 hours.
- Heat mustard oil in a heavy bottomed deep pan or kadhai to 350-375°F (175-190°C). Add 10-12 fenugreek seeds to the oil to flavor it(optional).
- Fry the fish in batches until golden brown and crispy. Avoid overcrowding the oil.
- Remove the fried fish and place it on a wire rack or paper towels to drain excess oil. Sprinkle with chaat masala powder and serve hot with lemon wedges and green chutney.
- Pan Frying the Fish :- To pan fry, add 3-4 tablespoon oil to a shallow pan. Let oil heat and place the marinated fish in a single layer in oil. Fry on low medium heat for about 5 minutes on each side. Flip as needed.
Notes
- Select a firm fish variety that can withstand deep frying without falling apart. Delicate fish may break during cooking.
- Your pakoras are only as good as your fish—so choose a flavorful, firm-fleshed fish for the best results! Mild, flaky fish can turn mushy, while overly strong-flavored fish might overpower the spices.See my recommendations in written post above.
- You can add a bit of kasuri methi (dry fenugreek leaves) to the flour mixture for a unique flavor.
- Though these pakoras are best served and enjoyed rightaway,if needed, you can reheat leftover pakoras in an oven at 350°F (175°C) for a few minutes to restore crispiness.
Nutrition
Calories: 350kcalCarbohydrates: 9gProtein: 25gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 57mgSodium: 506mgPotassium: 433mgFiber: 1gSugar: 1gVitamin A: 77IUVitamin C: 2mgCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was!