Amritsari Fish Recipe (Tawa Fish Fry) – Crispy, Flavorful & Perfectly Spiced

Amritsari Fish Recipe (Tawa Fish Fry) – Crispy, Flavorful & Perfectly Spiced

By Chef Anybody | Emaish’s Kitchen

If you’re craving a dish that brings the authentic flavors of Punjab to your plate, look no further than the classic Amritsari Fish! This crispy, golden tawa fish fry is a mouth-watering treat, coated in a medley of spices and fried to perfection. At Emaish’s Kitchen, we believe that the secret to truly irresistible flavor lies not just in the spices but in the choice of oil. That’s why we trust Emaish’s Premium Yellow Mustard Oil to take this dish to the next level.

With its bold aroma, purity, and natural pungency, Emaish’s Premium Yellow Mustard Oil enhances every bite, making the fish irresistibly crispy while locking in moisture and flavor.

Ingredients:

·        500 grams boneless fish fillets (Rohu, Basa, or any firm white fish)

·        2 tbsp chickpea flour (besan)

·        1 tbsp rice flour (for extra crispiness)

·        2 tbsp ginger-garlic paste

·        1 tsp red chili powder

·        1 tsp turmeric powder

·        1 tsp garam masala

·        1 tsp carom seeds (ajwain)

·        Juice of 1 lemon

·        Salt to taste

·        Fresh coriander, chopped, for garnish

·        3-4 tbsp Emaish’s Premium Yellow Mustard Oil for shallow frying

Step-by-Step Instructions:

Marinate the Fish:

Start by washing the fish fillets and patting them dry with a kitchen towel. In a bowl, mix ginger-garlic paste, red chili powder, turmeric, garam masala, carom seeds, lemon juice, and salt. Add the fish fillets to this mixture and coat them evenly. Let the fish marinate for at least 30 minutes to allow the flavors to sink in.

Prepare the Coating:

Combine chickpea flour (besan) and rice flour in a separate bowl. This flour mix will give the fish that signature Amritsari crispiness. Coat the marinated fish fillets with the flour mixture and shake off any excess.

Shallow Fry the Fish:

Heat Emaish’s Premium Yellow Mustard Oil in a heavy-bottomed tawa or skillet. The oil’s high smoking point makes it ideal for frying, ensuring the fish is cooked evenly without absorbing excess oil.

 

Fry Until Golden:

Place the coated fish fillets on the tawa and fry on medium heat until they turn golden brown and crispy on both sides. Flip carefully to avoid breaking the fillets.

 

Serve Hot:

Garnish the crispy Amritsari fish with fresh coriander leaves and serve hot with mint chutney, lemon wedges, and onion rings.

Why We Love Emaish’s Premium Yellow Mustard Oil:

At Emaish’s Kitchen, we understand that every dish deserves the best ingredients. Emaish’s Premium Yellow Mustard Oil brings an authentic, earthy flavor to this Amritsari Fish recipe. Its natural pungency enhances the spices, while its high smoke point makes it perfect for frying. The result? A crispy, perfectly spiced fish that will have everyone reaching for seconds.

Happy Cooking!

Chef Anybody | Emaish’s Kitchen