Air fryer recipe · Starters
Masala Fish Amritsari
The legendary ajwain-laced Amritsari fish fry, crisped golden without a vat of oil.
- 21 minTotal time
- 200°CAir fryer
- 5Serves
- Non-vegetarianDiet
Nutrition per serving
- 150kcal
- 18.3 gprotein
- 8.9 gcarbs
- 4.3 gfat
- 1.6 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Firm white fish fillets400 g
- Besan1/2 cup
- Ajwain (carom seeds)1 tsp
- Ginger-garlic & lemon2 tbsp
- Kashmiri chilli powder1.5 tsp
- Mustard oil1 tbsp
Method
Clean and marinate fish
Pat the fish fillets fully dry, then rub them with lemon juice, ginger-garlic paste and salt. The lemon firms up the soft flesh and freshens it before the spiced coat goes on, and a dry surface helps that first rub grip.
Make the besan batter
Mix the besan with crushed ajwain, Kashmiri chilli powder, a splash of mustard oil and just enough water for a thick, coating batter. Ajwain is the heart of Amritsari fish, giving it that warm, savoury aroma the dish is known for.
Coat each piece
Dip each fillet into the batter so it is evenly cloaked, then lift it and let the extra drip back off. A coat that clings without dripping is the trick to a clean, even crust that fries crisp rather than sliding off.
Rest and oil
Let the coated pieces sit for ten minutes and brush the tops with a little mustard oil. This short rest lets the batter settle and grip the fish, so it sets into a crust instead of slipping away during cooking.
Air-fry until crisp
Air-fry at 200°C for 13 min, flipping the pieces gently at the halfway mark. The fish is ready when the besan crust is deep gold and crunchy and the flesh inside flakes easily when pressed with a fork.
