How to Make Amritsari Fried Fish (Traditional & Healthy Version)
Amritsari Fried Fish is a beloved dish in Singapore’s vibrant hawker culture, especially within North Indian kopitiams and eateries. Traditionally a Punjabi specialty, it has been adapted by Singaporean chefs to suit local taste buds, offering a perfect blend of fragrant spices and crispy textures. The dish features tender fish fillets marinated in an aromatic blend of local spices, then lightly pan-fried for a healthier twist. It’s a favourite for lunch crowds at bustling kopitiams, where fusion influences shine—think masala battered fish paired with tangy sambal or served alongside fresh salad greens. Amritsari Fried Fish stands out with its spicy, tangy, and slightly smoky flavour, making it a crowd-pleaser that reflects Singapore’s multicultural food scene. Choosing this dish for lunch is not only a treat for your palate but also a health-conscious decision. By using lean fish and opting for pan-frying over deep-frying, calories and fat content are reduced without sacrificing taste. The use of chickpea flour (besan), a staple in Indian-Singaporean cooking, adds fibre and protein, while spices like turmeric, ginger, and garlic provide anti-inflammatory benefits. Amritsari Fried Fish is a great way to enjoy North Indian flavours in a Singaporean context, blending tradition with modern, health-forward cooking.
Ingredients
- 300g Firm white fish fillets (e.g. batang or tenggiri) (commonly found in Singapore wet markets)
- 1/2 cup Chickpea flour (besan) (adds fibre and protein)
- 2 tbsp Rice flour (for crispiness)
- 1/2 tsp Ground turmeric (kunyit)
- 1/2 tsp Ground cumin
- 1/2 tsp Chilli powder (adjust to taste)
- 1 tbsp Ginger paste (freshly grated)
- 1 tbsp Garlic paste (freshly grated)
- 2 tbsp Low-fat plain yogurt (for tenderizing and flavor)
- 1 tbsp Lime juice (for tanginess)
- 1/2 tsp Salt
- 1-2 tbsp Cooking oil (sunflower or canola) (for pan-frying)
- 1 tbsp Fresh coriander leaves (for garnish)
Step-by-step instructions
Step 1 · Rinse fish fillets and pat dry
Rinse fish fillets and pat dry. Cut into kopitiam-sized portions.
Step 2 · In a mixing bowl
In a mixing bowl, combine chickpea flour, rice flour, turmeric, cumin, chilli powder, salt, ginger paste, garlic paste, yogurt, and lime juice. Mix to form a smooth marinade.
Step 3 · Coat fish fillets evenly with marinade
Coat fish fillets evenly with marinade. Let sit for 10 minutes to absorb flavors.
Step 4 · Heat 1-2 tbsp oil in a non-stick pan over medium flame
Heat 1-2 tbsp oil in a non-stick pan over medium flame. Place marinated fish fillets gently into the pan.
Step 5 · Pan-fry fish for 3-4 minutes per side until golden brown and cooked...
Pan-fry fish for 3-4 minutes per side until golden brown and cooked through. Flip carefully to avoid breaking.
Step 6 · Drain excess oil on paper towels
Drain excess oil on paper towels. Garnish with fresh coriander leaves.
Step 7 · Serve with lemon wedges and a side of salad or sambal for a Singapo...
Serve with lemon wedges and a side of salad or sambal for a Singaporean fusion touch.
Why this recipe is healthy
This healthy version of Amritsari Fried Fish is ideal for lunch as it’s high in protein, low in saturated fat, and features nutrient-rich ingredients. By pan-frying instead of deep-frying and using chickpea flour, the dish is lighter yet satisfying. It fits perfectly into a balanced Singaporean diet, supporting weight loss, diabetes management, and muscle building goals. The use of lean fish and yogurt also makes it easier to digest and suitable for most dietary needs.
A note on tradition
Amritsari Fried Fish, while rooted in North Indian tradition, has become a staple in Singapore’s North Indian kopitiams and hawker stalls. Its presence in Singapore is a testament to the city’s multicultural culinary landscape. Often enjoyed as a lunch option, especially among office workers and families, it reflects the fusion influences found in local food courts. The dish is also popular during Indian festivals and celebrations, highlighting Singapore’s appreciation for diverse cuisines.