Named after the city where it originated, this easy fried fish dish is a great appetizer or side dish to complement the main course.


  • 3 tablespoons ginger paste
  • 3 tablespoons garlic paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon carom seeds
  • 1 teaspoon chili powder
  • Dash salt, or to taste
  • 2 tablespoons lime juice
  • 1 1/2 cups Bengal gram flour
  • 2 1/4 pounds firm fish such as sole or salmon, cut into medium-thick slices
  • Oil, for frying
  • 2 tablespoons lemon juice, optional, for serving
  • 1 lime, cut into wedges, optional

Steps to Make It

  1. Mix the ginger and garlic pastes, spices, salt, lime juice, and gram flour in a large, shallow dish until it forms a thick paste.
  2. Gently fold the fish into this paste, making sure to coat each piece well. Allow to marinate for 1 hour.
  3. In a wide, flat pan, heat enough oil to shallow fry the fish till each piece is golden and crisp on both sides.
  4. Serve hot, arranged in a platter. Squeeze lemon juice over the pieces just before serving. Garnish with lime wedges.
Fried Fish Amritsari Recipe