Amritsari Machhli

Amritsari machhli is the legendary deep-fried fish of Punjab, eaten at dhabas along the Grand Trunk Road and at snack stalls surrounding the Golden Temple. The signature lies in the chickpea-flour batter spiked with ajwain (carom seeds), whose thyme-like pungency cuts through the oil and perfectly complements river fish. Served with mint-coriander chutney, it remains one of north India's most celebrated street foods.

Serves: 4

Ingredients

• 700g (1.5 lb) firm white fish fillets (sole, tilapia, or catfish), cut into 6cm (2.5-inch) pieces

Marinade:

• 2 tbsp (30ml) lemon juice
• 1 tsp turmeric
• 1 tsp Kashmiri red chilli powder
• 1 tsp ginger-garlic paste
• 1 tsp salt

Batter:

• 100g (3/4 cup) besan (chickpea flour)
• 30g (1/4 cup) rice flour
• 1 tsp ajwain (carom seeds), lightly crushed
• 1/2 tsp cumin seeds
• 1/2 tsp red chilli powder
• 1/4 tsp baking soda
• Salt to taste
• Cold water to mix (approx. 100ml / scant 1/2 cup)
• Neutral oil for deep-frying

Mint-coriander chutney: blend together 1 large bunch coriander, 1/2 bunch mint, 2 green chillies, 1 garlic clove, 2 tbsp lemon juice, pinch of salt, and enough water to make a pourable sauce.

Instructions

1. Combine all marinade ingredients and coat the fish pieces evenly. Marinate for 30 minutes at room temperature.
2. Make the batter: whisk together besan, rice flour, ajwain, cumin, chilli powder, baking soda, and salt. Gradually add cold water, whisking until the batter is thick enough to coat the back of a spoon. Rest for 5 minutes.
3. Heat oil in a karahi or deep pan to 180°C (350°F).
4. Working in batches, dip the marinated fish pieces into the batter, letting excess drip off, and lower gently into the oil. Fry for 4–5 minutes until the batter is deeply golden and crisp. Do not overcrowd.
5. Drain on paper towels. For extra crunch, return to the oil for a second fry of 90 seconds just before serving.
6. Serve immediately with mint-coriander chutney and thinly sliced raw onion.

Cook's Notes: Ajwain is non-negotiable for the authentic flavour; it is available at Indian grocery stores. The rice flour in the batter ensures maximum crispness. Eat straight from the fryer for best results.