How to make Beer Batter Amritsari Fish Pakoda - SK Khazna -

The popular Amritsari fish gets an interesting twist – marinated fish dipped in beer batter and deep-fried

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Beer (बीयर), Rawas fillets (रावस के फिले)

Cuisine : Punjabi

Course : Snacks and Starters

For more recipes related to Beer Batter Amritsari Fish Pakoda - SK Khazna checkout Beer Batter Fried Bombay Duck, Beer Battered Prawns. You can also find more Snacks and Starters recipes like Keema Pattice Cheesy Broccoli Balls Cheese wiches English Muffins

Beer Batter Amritsari Fish Pakoda - SK Khazna

Beer Batter Amritsari Fish Pakoda - SK Khazna Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Beer Batter Amritsari Fish Pakoda - SK Khazna Recipe

  • Beer 1/2 cup

  • Rawas fillets cut into 1½ inch fingers 350-400 grams

  • Lemon juice 1 1/2 tablespoons

  • Salt to taste

  • Cumin seeds 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Ginger-garlic paste 1 tablespoon

  • Gram flour (besan) 1 tablespoon

  • Refined flour (maida) 1/2 cup

  • Baking powder 1/2 teaspoon

  • Carom seeds (ajwain) 1 teaspoon

  • Chaat masala to sprinkle

  • Oil for deep-frying

  • Green chutney to serve

  • Onion rings to serve

  • Lemon wedges to serve

  • coriander sprig to serve


Step 1

Take fish in a bowl, add lemon juice, salt, cumin seeds, red chilli powder, turmeric powder, ginger-garlic paste and gram flour, mix well and set aside to marinate for10-15 minutes.

Step 2

Heat sufficient oil in a kadai on medium heat.

Step 3

To make beer batter, take refined flour in another bowl, add baking powder and salt. Crush carom seeds and add. Add chaat masala. Add beer, a little at a time, and keep mixing till you get a batter of coating consistency.

Step 4

Dip marinated fish, one piece at a time, in the batter, slide into moderately hot oil and deep-fry till golden and crisp. Drain on absorbent paper. Sprinkle chaat masala over them and mix lightly.

Step 5

Transfer into a serving bowl and serve hot with green chutney, onion rings, lemon wedges and coriander sprigs.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.