Riverside Fry · Carom-Spiced Fish
Amritsari Fish
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Amritsar sits at the meeting point of three rivers — the Beas, Ravi, and Sutlej — which is why this fish fry became a local fixture, and carom seeds, not chili, are the spice that actually defines its flavor.
Chunks of fresh-water fish are marinated in a gram-flour batter seasoned heavily with carom seeds and finished with chaat masala, then deep-fried until the crust turns deep golden. Hall Bazaar's fish-fry stalls and dhabas across Amritsar sell it hot in paper cones, especially through the winter months.
Why it's made this way: Amritsar's proximity to the Beas, Ravi, and Sutlej rivers gave local fishermen and vendors easy access to fresh-water fish, and this carom-seed-forward fry turned into a winter street-food fixture there, as beloved locally as tandoori chicken.
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Part of World of Street Food — 3248 dishes from 118 countries.
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