Pan-Seared Amritsari Fish with Spiced Gram Flour Batter

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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.

Crispy pan-fried fish coated in a flavorful gram flour batter spiced with carom seeds and chili powder, inspired by the famous street food of Amritsar. This Indian-inspired seafood recipe, ready in about 30 minutes, pairs white fish fillets, gram flour (besan), carom seeds (ajwain) 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

500 g (such as cod or tilapia), cut into 4 pieces white fish fillets
3/4 cup gram flour (besan)
1 tsp carom seeds (ajwain)
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp salt
1/2 cup, plus more if needed water
1 tbsp lemon juice
4 tbsp for frying vegetable oil
2 tbsp for garnish chopped fresh cilantro

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Instructions

Step 1: In a mixing bowl, combine 3/4 cup gram flour, 1 tsp carom seeds, 1 tsp red chili powder, 1/2 tsp turmeric powder, and 1 tsp salt. Slowly whisk in 1/2 cup water to make a smooth, thick batter. Add more water 1 tbsp at a time if batter is too thick.
Step 2: Add 1 tbsp lemon juice to the batter and mix well.
Step 3: Pat dry 500 g white fish fillets cut into 4 pieces. Lightly season fish pieces with 1/4 tsp salt on both sides.
Step 4: Heat 4 tbsp vegetable oil in a large non-stick skillet over medium heat until shimmering.
Step 5: Dip each fish piece into the gram flour batter, coating evenly on all sides.
Step 6: Carefully place the coated fish pieces into the hot oil and fry for 3-4 minutes per side until the batter is golden brown and crispy, and fish is cooked through.
Step 7: Remove fish and drain on paper towels.
Step 8: Garnish with 2 tbsp chopped fresh cilantro and serve immediately with lemon wedges and green chutney if desired.