Amritsari Fish And Chips Recipe: How To Make Amritsari Fish And Potato Fries

By: Pooja Gupta

Indians have their own versions of fish and chips. Amritsari fish is basically a recipe from Punjab sold in street corners of Amritsar. In this recipe, fish is fried after it is marinated in chickpea flour with a lot of Indian spices and flavours of garlic, ginger, chaat masala, etc. It can be served with a mayo dip or a mint chutney made at home. Chef Sagar Bajaj gives us a delectable recipe of making Amritsari fish at home. It is a perfect snack to be savoured during the monsoons.

Amritsari fish and chips recipe
AMRITSARI FISH AND CHIPS RECIPE | FISH AND CHIPS STEP BY STEP | FRIED FISH AND POTATO CHIPS RECIPE | FISH AND CHIPS RECIPE
Amritsari Fish And Chips Recipe | Fish And Chips Step By Step | Fried Fish And Potato Chips Recipe | Fish And Chips Recipe
Prep Time
1 Hours
Cook Time
20 Mins
Total Time
1 Hours 20 Mins

Recipe By: Chef Sagar Bajaj

Recipe Type: Starters

Serves: 6-7

Ingredients
  • King Fish cut into fingers - 600 g

    Gram flour - 1 cup

    Red chilli powder - 1 tbsp

    Carom seeds (ajwain) - 1 tbsp

    Ginger paste - 2 tbsp

    Garlic paste - 2 tbsp

    Lemon juice - 1 tbsp

    Egg - 1

    Chaat masala - 1 tsp

    Lemons cut into wedges - 2

    Potato waffers - 100 g

    Salt to taste

    Oil to deep fry

Red Rice Kanda Poha
How to Prepare
    1. Clean the fish properly.
    2. Now put the fish fingers in a bowl.
    3. Add red chilli powder, salt, carom seeds, ginger paste, garlic paste, lemon juice and gram flour into the bowl and mix well. Set aside.
    4. Break an egg into the fish mixture and mix well.
    5. Take a fry pan, put some oil into it and set it on the gas to heat for a minute.
    6. Put the fish fingers, a few at a time, into the hot oil.
    7. Deep fry it till almost done.
    8. Here we need an absorbent paper for draining.
    9. Drain and place on an absorbent paper.
    10. Deep fry again just before serving till golden and crisp.
    11. Drain and place on an absorbent paper.
    12. Serve hot, sprinkled with chaat masala and lemon wedges.
    13. Serve it with potato wafers and mint chutney. You can squeeze some lemon juice on the fish before serving the same.
Instructions
  • 1. In this recipe you can use many types of fish such as cod, pollock, haddock or hake. Cut thin fillets of fish in quarter chunks, and cut loins into large chunks.
Nutritional Information
  • Serves - 1 piece
  • Calories - 222
  • Fat - 10 g
  • Protein - 17 g
  • Carbohydrates - 15 g
  • Sugar - 1 g
  • Fibre - 2 g
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Read more about: fish, chips, potato, snacks, seafood
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