Amritsari Fish Fry or Pakora

Amritsari fish pakora, my take on an ancient Northern Indian dish, I use cod coated in a spiced gram flour batter & quickly fry it.

The fish is firmed up with sugar, salt and asafoetida for an hour before cooking, but the preparation and frying takes less than 15 minutes.

Spicy Fish Pakora

I love cooking and eating fish and this spicy fried fish recipe joins a smorgasbord of recipes ranging from classics like pan-fried skate wings to jerk salmon.

This particular recipe is Indian in influence and it joins salmon tikka and whole tandoori fish in that category.

My take on Amritsari fish fry is a bit of a halfway house between the classic recipe and an Indian fish pakora.

Traditionally freshwater fish would be used, but I like to make this with cod. But you could use coley which is around half of the price, it is not quite as firm but it is delicious. I use it in my masala fish recipe.

I firm up the fish by allowing it to cure in salt and sugar for an hour, this stops the fish from falling apart when it is fried.

With a classic Amritsari recipe a paste of yoghurt and spices would coat the fish. Then it would be dusted with gram flour before being fried.

I like to make a batter and incorporate the flour which makes it more like a pakora or a fish nugget.

If you like the idea of fish nuggets then you mush check out my monkfish goujons recipe.

Frequently Asked Questions

Should the batter be crispy?

No, this recipe is not aimed at creating the sort of crispy batter that coats British chip shop-style fried fish.

It is more of a “chewy” coating with crispy edges. If you wanted a crispy batter you could incorporate rice flour into the recipe.

I would use half rice flour and half gram flour. It is an approach that I use in my onion bhaji recipe.

Do I have to marinate the fish first?

No, but allowing the salt and sugar mix will help keep the fish whole when it is fried. If you want to skip this process you will need to be much more careful when frying.

You will also need to add salt to the batter.

What is asafoetida?

Asafoetida is also known as hing, it is an ingredient commonly used in Indian and Pakistani vegan or vegetarian food.

It has a pungent almost sulphur like aroma and is often thought of as a digestive. It does not really have a “flavour” but it adds so much to a dish. For me, it is a real “secret” ingredient in so many Indian dishes.

Can I air fry or bake these fish nuggets?

No, the batter really does not bake well and it will make a real mess of your air fryer basket!

Serving Suggestions

I like to serve these Amritsari inspired fish pakora with homemade chapatis, a chunky kachumber salad and a mint raita.

Then I probably commit a crime by building them like you would a taco, but they are simply delicious.

They are traditionally more of a type of street food.

But I would more likely to eat them as part of a multi-course spread. I’d pair it with dishes like samosas and onion bhajis followed by something like masoor dal.

However, I would be equally happy serving these cod pakora with a good pilau rice and the kachumber salad and raita I mentioned above.

Equipment Used

I only mention brands of equipment if I think they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• Wok, I use a large carbon steel wok for frying but you could use a deep-fat fryer if you wish.
• Sugar thermometer for measuring the temperature of oil in the wok.
• Chopping board.
• Kitchen knife.
• Mixing bowls.
• Measuring cups and spoons.