Battered Amritsari fish

Battered Amritsari fish

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(2 ratings)

Prep: 15 mins Cook: 10 mins - 15 mins plus 1 hr marinating

More effort

Serves 8 as a starter
Crispy batter covers flaky white fish fillets - spiced with Indian flavours of garlic, ginger, cumin and chaat masala

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal222
  • fat10g
  • saturates1g
  • carbs15g
  • sugars1g
  • fibre2g
  • protein17g
  • salt0.2g
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  • 600g white fish fillets or loins, cut into 4cm/1 ½ in chunks (see tip)
  • vegetable oil, for frying
  • 1½ tsp chaat masala (see tip)

For the marinade

  • finger-length piece ginger, peeled and cut into chunks



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 5 garlic cloves
  • 3 tbsp lemon juice
  • 1 tsp cumin powder



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp red chilli powder, or to taste
  • 1 tsp ajwain seeds (see tip)
  • 3 tbsp rice flour
  • 140g garam flour


  1. For the marinade, blend or pound the ginger, garlic, lemon juice, cumin, chilli powder, 1⁄2 tsp ground black pepper, 11⁄2 tbsp water and 2 tsp salt to a fine paste, then stir in the ajwain seeds. Place the fish in a non-metallic bowl, spoon over the marinade and toss well to coat. Leave to marinate in the fridge for 1 hr.

  2. Mix the rice flour and gram flour together. Sprinkle over the fish, thoroughly coating it, then set aside for 10 mins.

  3. Fill a wok or large saucepan with oil so that it comes between half and two-thirds of the way up the side, and heat to 190C – you could use a deep-fat fryer for this. Drop a few pieces of fish into the hot oil, but do not overcrowd the pan, and fry for 2-3 mins until golden brown. Transfer to a plate lined with kitchen paper to drain. Repeat with the remaining fish. Sprinkle over the chaat masala and serve immediately.

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