Introduction

Amritsari Fish Pakora, also known as Amritsar Fish Fry, is a famous street food hailing from the vibrant city of Amritsar in Punjab. Crispy on the outside and tender on the inside, these boneless fish pieces are marinated in a spicy, flavorful gram flour batter and deep-fried until golden. Traditionally served with green chutney, these fish pakoras are the perfect appetizer or snack, offering a crispy crunch and bold flavours in every bite.

Whether you’re hosting a party or looking to indulge in a flavourful snack, this Amritsari-style fish pakora recipe is sure to impress!

Ingredients

For Fish Pakora:

• 500 grams boneless white-fleshed fish (such as Basa, Salmon, or Pollock)
• Oil for deep frying

For Marination:

• 1 tbsp Kashmiri Chilli Powder
• ½ tsp Turmeric Powder
• 2 tbsp Ginger-Garlic Paste
• ½ tsp Carom Seeds (Ajwain)
• 3 tbsp Gram Flour (Besan)
• 2 tbsp Rice Flour
• 2 tbsp Cornstarch
• 1 tbsp Vinegar or Lemon Juice
• 2 tbsp Curd (Yogurt)
• Salt to taste

For Serving:

• 1 tsp Chaat Masala Powder
• Green chutney for dipping (optional)

Step-by-Step Instructions

1. Prepare the Fish:

• Start by cleaning the fish and ensuring there’s no moisture left on it. You can pat it dry with a paper towel if needed.
• Cut the fish into bite-sized pieces and place them in a mixing bowl.

2. Marinate the Fish:

• Add the Kashmiri chili powder, turmeric powder, ginger-garlic paste, carom seeds, gram flour, rice flour, cornstarch, vinegar (or lemon juice), curd (yogurt), and salt to the fish.
• Gently mix everything together. Be careful not to break the fish pieces.
• Let the fish marinate for at least 5 minutes (you can also marinate for longer for a more intense flavour).

3. Heat Oil:

• Heat oil in a deep frying pan or kadai over medium-high heat. The oil should be hot but not smoking.
• Test the temperature by dropping a small amount of the batter into the oil. If it sizzles immediately, the oil is ready for frying.

4. Fry the Fish Pakoras:

• Drop the marinated fish pieces into the hot oil one by one, making sure not to overcrowd the pan.
• Fry in batches until the fish pieces turn golden and crispy (about 3-4 minutes per batch).
• Use a slotted spoon to remove the pakoras and drain the excess oil onto a paper towel.

5. Serve:

• Once all the fish pakoras are fried, sprinkle them with chaat masala for extra flavour.
• Serve immediately with green chutney or a tangy tamarind dip for added zest.

Health Benefits and Nutritional Information

Health Benefits:

• High in Protein: Fish, especially white-fleshed varieties like Basa, Salmon, and Pollock, is rich in lean protein, making this dish a great choice for muscle-building and repair.
• Good for Heart Health: Omega-3 fatty acids in fish help reduce inflammation and improve heart health.
• Rich in Vitamins: Fish is packed with essential vitamins like Vitamin D, Vitamin B12, and minerals like calcium and potassium, which support bone health, energy metabolism, and nerve function.
• Antioxidant-Rich: The use of turmeric and ginger-garlic provides anti-inflammatory and antioxidant benefits, boosting overall health.

Nutritional Breakdown (per serving):

• Calories: 194 kcal
• Carbohydrates: 12g
• Protein: 27g
• Fat: 3g
  • Saturated Fat: 1g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 1g
• Cholesterol: 64mg
• Sodium: 109mg
• Potassium: 493mg
• Fiber: 2g
• Sugar: 1g
• Vitamin A: 605 IU
• Vitamin C: 2mg
• Calcium: 35mg
• Iron: 1mg

How to Serve

• Best Served With: Serve the crispy Amritsari fish pakora immediately with a side of tangy green chutney or tamarind chutney. You can also serve it with some lemon wedges to enhance the flavor.
• Ideal for: This snack is perfect for tea-time, as a party appetizer, or even as a delightful starter at dinner.
• Accompaniments: Pair it with a refreshing drink like lemonade or a chilled glass of buttermilk for a complete snack experience.

Who Should Eat and When

Who Should Eat:

• Fitness Enthusiasts & Active Individuals: The high protein content in fish makes it an excellent choice for those looking to maintain or build muscle mass.
• People Seeking a Low-Carb Snack: Fish pakoras are lower in carbs, making them suitable for those following a low-carb or ketogenic diet.
• Heart Health Seekers: The omega-3 fatty acids in fish are beneficial for cardiovascular health.

When to Eat:

• Snack Time or Appetizers: These crispy fish pakoras are perfect for evening snacks or as an appetizer before lunch or dinner.
• Occasions: Serve at parties, gatherings, or family get-togethers for a delightful treat.

Who Should Avoid & When:

• Those with Fish Allergies: People who are allergic to seafood should avoid this recipe.
• Individuals on Low-Sodium Diets: Due to the salt content in the marinade and frying oil, this recipe may not be suitable for individuals on a low-sodium diet.
• People Watching Their Fat Intake: Although fish is a great source of healthy fats, deep-frying adds additional calories and fats. Those on a fat-controlled diet should either limit portion sizes or consider grilling or baking the fish instead.

Tips & Tricks for Perfect Fish Pakoras

1. Choose the Right Fish: For the best results, opt for boneless, flaky white fish like Basa, Pollock, or Salmon. These varieties cook well and maintain a tender texture when fried.
2. Don’t Overcrowd the Pan: Fry the fish in small batches to ensure even cooking and a crisp texture. Overcrowding can lower the oil temperature and result in soggy pakoras.
   Fry at the Right Temperature: The oil should be hot enough to quickly fry the fish but not so hot that it burns. A temperature of 350-375°F (175-190°C) is ideal.
   For Extra Crunch: Add a bit of semolina or cornmeal to the batter if you prefer an even crispier coating.
   
   Frequently Asked Questions (FAQs)
   1. Can I make Amritsari Fish Pakora ahead of time?
   Yes, you can marinate the fish ahead of time and refrigerate it for up to 2 hours. However, it’s best to fry the fish fresh just before serving to maintain its crispy texture.
   2. Can I bake the fish pakoras instead of frying them?
   Yes, you can bake the marinated fish at 400°F (200°C) for about 15-20 minutes or until golden brown. This option reduces the oil content and makes it a healthier choice.
   3. What can I use if I don’t have rice flour?
   If you don’t have rice flour, you can substitute it with more gram flour (besan) or cornstarch. Both will work to create a crisp coating.
   4. Can I use frozen fish for this recipe?
   Yes, you can use frozen fish, but make sure it is fully thawed and patted dry to remove any excess water before marinating.
   5. How do I know when the oil is hot enough for frying?
   You can test the oil by dropping a small amount of batter into the oil. If it sizzles and rises to the surface immediately, the oil is ready for frying.
   
   Enjoy your crispy, flavourful Amritsari Fish Pakora, and let the rich, aromatic spices transport you straight to the streets of Amritsar!