Amritsari Macchi is the fried fish I grew up eating at wedding receptions and milestone dinners, always piled on a platter with lemon wedges and mint chutney. My aunt used to make it for Diwali gatherings, and I remember the kitchen smelling like ajwain and hot oil for hours.
The thing that stuck with me was how she would fry the fish twice, slitting it down the middle after the first round so the second fry made it almost shattering crisp. I started making it at home a few years ago when I wanted something that felt celebratory without needing a long list of hard to find ingredients. The spice powder you sprinkle at the end is what pulls it all together, sharp with amchur and black pepper, and I always make extra to keep in a jar.
About the Recipe
This recipe takes about an hour from start to finish, including marinating time. Most of the ingredients are pantry staples if you cook Indian food regularly, though you will need a good amount of amchur and whole spices to grind. I make this when I am hosting a small group or for a special family dinner, because it does require standing at the stove for two frying sessions.
The fish needs to be boneless and cut into medium pieces so it cooks evenly and stays manageable when you slit it later. It is not a quick weeknight option, but it is reliable and does not need any unusual equipment.
Why you will love this recipe
The double fry method gives you a texture that stays crisp even after the fish cools down a bit, which matters if you are serving it as part of a larger meal. The besan marinade with ginger garlic paste and ajwain soaks into the fish just enough to season it without making it heavy. The spice powder you add at the end brings a sharp, tangy finish that cuts through the richness of the fried coating.
It works well as a starter or a side with dal and roti, and the flavour is bold enough that you do not need a complicated accompaniment. I like how the ajwain and black pepper come through clearly without fighting with the amchur.
Amritsari Macchi
Cooking Tips
If the besan batter is too thick, the coating will turn gummy instead of crisp. Add water slowly until it is thin enough to drip off a spoon. Do not skip the second fry after slitting the fish, that step is what makes the edges crunchy and lets the heat reach the centre. If your oil is not hot enough during the first fry, the fish will absorb too much oil and turn greasy.
Test with a small drop of batter, it should sizzle and rise immediately. The spice powder can clump if the fish is too hot when you sprinkle it, so let it cool for a minute or two first.
Top Tips
- Use a firm white fish like basa or tilapia so the pieces hold their shape during frying.
- Grind the spice powder in small batches for a finer texture, and sieve it if you want it extra smooth.
- Make the slits carefully after the first fry so the fish does not break apart.
- If you are frying in batches, keep the fried fish warm in a low oven while you finish the rest.
- Store leftover spice powder in an airtight jar and use it on roasted vegetables or grilled paneer.
Serving and Storing Suggestions
This serves four as a starter or two as a main with sides. Serve it hot with lemon wedges, sliced onions, and green chutney. It takes about fifteen minutes to prep the marinade and spice powder, and another thirty to forty minutes for marinating and frying. The fish is best eaten fresh, but you can reheat leftovers in a hot oven for a few minutes to crisp up the coating.
Store any extra spice powder separately in a sealed container at room temperature for up to a month. Do not refrigerate the fried fish for more than a day, as the coating softens.
Similar Recipes
- Fish Pakora
- Tandoori Fish Tikka
- Masala Fried Prawns
- Ajwaini Paneer Tikka
Nutrient Benefits
Fish provides lean protein and omega three fatty acids, which support heart and brain health. Ginger and garlic in the marinade have anti inflammatory properties and aid digestion. Ajwain helps with bloating and improves gut function. Black pepper and cumin in the spice powder are rich in antioxidants and can boost metabolism.
Amchur adds vitamin C and a tangy flavour without extra sodium. Keep in mind that deep frying increases the calorie and fat content, so portion size matters if you are watching intake.
Amritsari Macchi
Ingredients
- 500 gms Fish (boneless, cut into medium pieces)
- 1 1/2 tbsp Besan Flour
- 3 to 4 tsp Ginger Garlic Paste
- 1/2 tsp Red Chilli Powder
- 1 1/2 tsp Carom Seeds (Ajwain)
- 1/2 tsp Asafoetida
- 2 tbsp Black Peppercorns
- 2 tbsp Cumin Seeds
- 2 tbsp Sea Salt
- 2 to 3 tsp Mint Leaves (dry)
- 1/2 tsp Tartaric
- 75 gms Amchur (Dry Mango Powder)
- 2 tsp Ginger Powder
- 1/2 tbsp Yellow Chilli Powder
- Salt as per taste
- Oil as required
Instructions
- In a small bowl, combine the besan, ginger garlic paste, red chilli powder, 3/4 tsp carom seeds, 1/4 tsp asafoetida powder with 4 to 6 tblsp of water.
- Mix well to make a thin batter.
- Rub this on the fish fillets and keep aside to marinate for 15 to 30 minutes.
- Mix the remaining ingredients, except oil, and grind to make a fine powder.
- Transfer this to a bowl.
- Meanwhile, heat oil in a pan over medium flame.
- Deep fry the fish till golden brown.
- Remove and drain the excess oil.
- When cool, make a slit down the middle along the length and 4 slits across the breadth.
- Re-heat the pan and deep fry the fish again till golden and crusty.
- Remove and drain.
- Sprinkle the powder (step 4) over the fish and serve hot.
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Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, but thaw it completely and pat it very dry with paper towels before marinating. Excess moisture will make the besan coating slide off during frying.
My fish broke apart when I made the slits after the first fry. What went wrong?
The fish was likely not fried long enough in the first round, so it was still too soft. Fry until it is golden and firm to the touch before removing it, then let it cool slightly before slitting.
Can I bake the fish instead of deep frying it?
Baking will not give you the same crisp texture, but you can try brushing the marinated fish with oil and baking at 200 degrees Celsius for twenty to twenty five minutes, flipping halfway. Skip the slitting step if you bake.
The spice powder tastes too sour. How do I balance it?
Reduce the amchur to fifty grams instead of seventy five next time, or add half a teaspoon of sugar to the powder to cut the tartness.
How do I keep the fish warm if I am frying in batches?
Place the fried pieces on a wire rack set over a baking tray in an oven preheated to 100 degrees Celsius. This keeps them warm without making the coating soggy.
