Pan-Fried Amritsari Fish with Spiced Gram Flour Batter

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A crispy, golden pan-fried fish coated in a flavorful gram flour batter seasoned with Punjabi spices, inspired by the street food of Amritsar. This Indian-inspired seafood recipe, ready in about 30 minutes, pairs gram flour (besan), rice flour, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Indian cuisine 320 cal/serving

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Ingredients

1 lb white fish fillets (such as cod or tilapia), cut into 4 portions
3/4 cup gram flour (besan)
1/4 cup rice flour
3/4 cup water
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp carom seeds (ajwain)
1 tsp salt
1/2 tsp garam masala
1 tbsp lemon juice
1/2 cup vegetable oil for frying
2 tbsp fresh coriander leaves, chopped

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Instructions

Step 1: In a medium bowl, whisk together 3/4 cup gram flour, 1/4 cup rice flour, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp carom seeds, 1/2 tsp garam masala, and 1 tsp salt.
Step 2: Gradually add 3/4 cup water and 1 tbsp lemon juice, whisking until you get a smooth batter with the consistency of pancake batter.
Step 3: Pat dry 1 lb white fish fillets and coat each piece lightly with the batter.
Step 4: Heat 1/2 cup vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
Step 5: Carefully place the coated fish pieces in the hot oil and fry for 4-5 minutes per side, turning once, until the batter is golden brown and the fish is cooked through.
Step 6: Remove fish and drain on paper towels, then garnish with 2 tbsp chopped fresh coriander leaves before serving.