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Fish, South and Southeast Asian

Amritsari fried fish with cumin rice

Amritsari fried fish is cod marinated in lemon, then coated in a spiced chickpea batter and fried until the crust turns golden, served with cumin rice. It serves 4 people in 40 minutes, at a medium difficulty level, for €4.00 per serving. The key to success is letting the batter rest on the fish before frying, which helps the crust stick.

Tonight, Amritsari fried fish, coated in a spiced chickpea batter and fried until golden, with cumin rice on the side.

Amritsari fried fish with cumin rice
Total time
40 min
Difficulty
Medium
Cost per person
€4.00
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Cod marinated in lemon, garlic, and ginger picks up a bold flavor before it even hits the batter. This chickpea flour batter, seasoned with chili, garam masala, and ajowan, fries into a crisp crust that stays attached to the fish instead of flaking off in the oil. Inside, the flesh stays moist and fragrant, a clear contrast to the crunchy outside.

This dish comes from Amritsar, a city in Punjab known for this fried fish sold as street food. It takes a bit of attention at the frying stage, two batches to keep the oil hot, but nothing complicated beyond that. It's a good pick for a dinner that breaks from routine, meant to share with family, the cumin rice calming the palate between spicy bites.

The ingredients

4 people

Fish counter

  • Cod fillets 700 g

Pantry

  • Chickpea flour 100 g
  • Flouroften in the pantry 2 tbsp
  • Ajowan or dried thymeoften in the pantry 1 tsp
  • Chili powderoften in the pantry 1 tsp
  • Garam masalaoften in the pantry 1 tsp
  • Frying oiloften in the pantry 50 cl
  • Basmati riceoften in the pantry 300 g
  • Cumin seedsoften in the pantry 2 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Fresh ginger 15 g
  • Garlic 3 cloves
  • Lemon 1
  • Fresh cilantro 3 sprigs

Dairy

  • Butter 20 g

Allergens Fish, Gluten

The step by step recipe

  1. Cut the fish into pieces, rub with crushed lemon, garlic, and ginger, plus salt, then let it rest. 15 min

    Don't let it marinate too long, the lemon would start cooking the flesh.

  2. Mix the chickpea flour, flour, chili, garam masala, and ajowan with a little water into a batter as thick as heavy cream.

    The batter should coat the back of a spoon, neither too runny nor too stiff.

  3. Coat each piece of fish in the batter and let it rest for a few minutes. 10 min

    This rest lets the batter stick properly, so the crust stays attached once fried.

  4. Fry at 175°C in two batches until the crust turns golden, then drain. 8 min

    Don't overcrowd the oil, it would cool down and the fish would soak up the fat.

  5. Toast the cumin in the butter, add the rinsed rice and twice its volume of salted water, cover, and cook over low heat. Serve with cilantro and lemon wedges. 13 min

    Toast the cumin seeds in the butter until they start to crackle, their aroma turns rounder.

Our tips to get it right

  • Pat the fish pieces dry before dipping them in the batter, excess water thins it out and keeps the crust from setting properly.
  • Test the oil temperature with a drop of batter, it should sizzle and rise right away, otherwise the fish soaks up too much oil.
  • Drain the fried fish on paper towels set over a rack rather than a plate, so steam doesn't soften the crust from below.

The variations

  • Swap the cod for hake or monkfish, two firm fish that hold up well to frying.
  • For a fish free version, coat cauliflower florets or paneer cubes in the same batter and fry them the same way.
  • For kids, cut the chili in half and serve the batter seasoning on the side as a small dip, so they can adjust the heat themselves.
  • To save time, marinate the fish while you make the batter, the two steps can happen at the same time.

What to serve it with

  • Fresh lemon wedges
  • Chilled cucumber raita
  • Spiced tea or homemade lemonade

Storage

Fried fish keeps for 1 day in the fridge in a sealed container, though the crust loses some crunch. Reheat it in the oven at 180°C rather than the microwave to help it crisp back up. The cumin rice keeps for 2 days in the fridge and freezes well.

Questions about this dish

Can you replace chickpea flour with regular flour?

Chickpea flour gives the crust its signature flavor and crisp texture. You can swap in regular flour in a pinch, but the result will taste more neutral and be less crunchy.

Can you make the batter ahead of time?

You can make it up to 2 hours ahead, covered in the fridge. Stir it again right before coating the fish, since it thickens slightly as it sits.

Does fried fish freeze well?

Freezing isn't recommended, the fried crust loses most of its crunch once thawed. It's best eaten the same day or the next.

What is ajowan, and can you really swap it for thyme?

Ajowan is an Indian seed with a flavor close to thyme, but sharper and more pungent. Dried thyme gives a similar result and works fine if you can't find ajowan.

How long does it take to make an Amritsari fried fish with cumin rice?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an Amritsari fried fish with cumin rice?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Amritsari fried fish with cumin rice cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten. Always check the labels of the products you buy.

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