Amritsari Fish

Cut the fish into 5–6 cm pieces. Pat them completely dry with paper towels — moisture is the enemy of a crispy batter.

In a bowl, mix ginger-garlic paste, red chilli powder, turmeric, amchur, lemon juice, and salt. Rub this marinade all over the fish pieces and let them marinate for 20 minutes.

In a separate bowl, combine chickpea flour, rice flour, ajwain, a pinch of red chilli powder, and salt. Add just enough water to make a thick batter that coats the back of a spoon.

Heat oil in a deep kadai or wok to 180°C. Test by dropping a small amount of batter — it should rise to the surface immediately and sizzle.

Dip each marinated fish piece into the batter, ensuring it is fully coated. Let excess batter drip off.

Carefully slide the battered fish into the hot oil in batches of 3–4 pieces. Do not overcrowd the pan.

Fry for 4–5 minutes, turning once, until the batter is deep golden and crispy and the fish is cooked through.

Drain on paper towels. Sprinkle chaat masala over the hot fish immediately.

Serve with lemon wedges, sliced onion rings, and green mint chutney.