Fish Fry / Amritsari Fish Fry
Golden, crispy, street-born
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What type of fish is used for the Amritsari Fish Fry?
We typically use a firm, white, boneless fish fillet like sole, basa, or river cobbler that holds up well to deep frying.
What is the key flavor in the batter?
The defining flavor comes from carom seeds(ajwain), which impart a unique earthy and slightly bitter note that pairs with fish.
Is the fish fry batter gluten-free?
Yes, the traditional batter is made using gram flour(besan), which is naturally gluten-free, though cross-contamination in the fryer is possible.
How spicy is this dish?
It is generally medium to hot, featuring a thick amount of red chili powder in the batter to provide a sharp, tangy kick.
How is it traditionally served?
It is served piping hot, dusted with chaat masala, and accompanied by a side of mint-coriander chutney and fresh onion rings.
About Fish Fry / Amritsari Fish Fry
Amritsari fish fry is one of Punjab's best-known street snacks, born at the riverside stalls along the Ravi in Amritsar, where vendors battered and fried the day's catch to order. It sits a world apart from the tandoor dishes and the gravy curries: a crisp, deep-fried fish defined by gram flour and the sharp, earthy note of carom seed. For many Punjabis it is as much a part of Amritsar as the city's famous kulchas.
At BHARAT we use firm, white, boneless fish, a fillet such as sole, basa or river cobbler that holds together in the fryer. It is marinated in gram flour (besan) with ajwain (carom seed), garam masala, ginger and garlic, then deep-fried in mustard oil for the thin, crisp crust that marks the Amritsari style. The ajwain is the defining flavour, lending an earthy, slightly bitter note that sits naturally with fish, while the besan batter fries light rather than heavy. Because the coating is gram flour rather than wheat, the batter itself is gluten-free, though we fry several items in shared oil, so we cannot rule out cross-contamination. The fish is bought fresh from Makro, our masalas are ground in-house each day, and the kitchen is halal-friendly with no pork. Our chef trained in Uttarakhand.
It comes piping hot, dusted with chaat masala, with mint-coriander chutney and fresh onion rings on the side. The heat sits at a medium-to-hot level from the red chilli in the batter, balanced by a squeeze of lime, and can be eased on request. It works as a shared starter before the meal or as a lighter plate on its own.
Vegetarians and meat-eaters share most tables here; the menu has plenty for both. Visit BHARAT →
See also: the Non-Veg Starters menu · best Indian food in Bangkok · halal Indian food in Bangkok · order for delivery.