Amritsari Fried Fish (Amritsari Machhi)
ਅੰਮ੍ਰਿਤਸਰੀ ਮੱਛੀ
Amritsari Fried Fish — Machhi Amritsari — is one of the most iconic street food dishes from Amritsar, Punjab, where the Golden Temple is located and where the food culture is as legendary as the shrine. Boneless fish fillets (sole, tilapia, or any firm white fish) are marinated in a thick batter of besan (chickpea flour), ajwain (carom seeds), ginger-garlic paste, red chilli, and amchur (dried mango), then deep-fried until the batter forms a perfectly crispy, golden, airy shell around the tender fish. The ajwain is the definitive Amritsari flavour — it provides a thyme-like, pungent, warm note that makes the fish distinctly Punjabi. Served with green chutney and onion rings, Amritsari machhi is eaten as a snack, starter, or alongside dal and roti in winter. Lines snake out of the famous fish shops on Lawrence Road, Amritsar.
- Total
- 40 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 20 min
Ingredients
Method
First marinade: Marinate fish pieces with lemon juice, ginger-garlic paste, red chilli, turmeric, and salt. Rest 15 minutes. Make the batter: Combine besan, rice flour, ajwain, amchur, and a little more red chilli powder. Add cold water gradually to form a thick, coating batter (it should coat a spoon thickly and fall off in a wide, smooth ribbon). The batter should not be thin.
About 15 min
Tip: The besan-rice flour combination is the key to Amritsari crunch — pure besan alone produces a softer coating. The rice flour gives the signature audible crunch.
Heat oil to 175°C. Dip marinated fish pieces in the batter, coating completely. Ensure even, thick coating on all sides. Do not shake off excess batter.
About 5 min
Tip: Cold batter (even refrigerating the batter for 15 minutes before using) produces a crispier shell. Warm batter produces a softer, thicker coating.
Fry fish in batches — do not crowd the oil (crowding drops the oil temperature and the fish will absorb oil instead of crisping). Fry 4–5 minutes, flipping once, until deep golden and the batter is crisp and fully set. Drain on paper towels. Serve immediately — Amritsari machhi must be eaten fresh and hot. Serve with green coriander-mint chutney, sliced onion rings, and lemon wedges.
About 15 min
Tip: Double-frying produces the crispiest Amritsari fish: first fry at 170°C for 4 minutes, rest 2 minutes, second fry at 185°C for 90 seconds for a shatteringly crispy exterior.
Nutrition per serving (estimate)
- Calories
- 310
- Protein
- 34 g
- Carbs
- 14 g
- Fat
- 14 g
- Fibre
- 2 g
- Sugar
- 1 g
- Sodium
- 520 mg
Contains: fish, gluten
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Recipe by Boon Tools.