Pan-Fried Amritsari Fish with Spiced Gram Flour Batter
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 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.
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
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.
Frequently asked questions
How long does Pan-Fried Amritsari Fish with Spiced Gram Flour Batter take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Fried Amritsari Fish with Spiced Gram Flour Batter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep gram flour (besan) from drying out.
Can I substitute ingredients in Pan-Fried Amritsari Fish with Spiced Gram Flour Batter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Amritsari Fish with Spiced Gram Flour Batter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Fried Amritsari Fish with Spiced Gram Flour Batter?
Indian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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