Amritsari fish and masala chips Melbourne — we bet you won't eat fish and chips again
Melbourne loves fish and chips. I understand why. Crispy battered fish pulled from hot oil, eaten immediately while the crust is still at its peak — it is one of the great simple pleasures of Australian food culture. The best fish and chips in Melbourne draws queues, generates strong opinions and creates loyal regulars who defend their favourite shop with genuine passion.
We are not here to disrespect fish and chips. We are here to make you a bet.
Try Masti's Amritsari fish and masala chips once — the North Indian answer to the dish Melbourne already loves — and we are confident you will not go back to the original in quite the same way. Not because fish and chips is bad. Because once you understand what a spiced chickpea batter does to fresh fish, what whole ajwain seeds do to hot oil, what a spiced masala chip tastes like alongside fresh mint chutney — the plain flour batter and the tomato sauce will feel like something is missing.
We are that confident. Come and find out.
"We bet you won't eat fish and chips again. The Amritsari fish at Masti is a dish fit for royals — and the masala chips will finish the argument."
📍 354–356 Brunswick Street, Fitzroy VIC 3065 — open Tuesday to Sunday from 5pm 📞 (03) 9427 2121
Amritsari fish and masala chips at Masti Melbourne — crispy golden chickpea battered fish, spiced chips, fresh mint chutney, Fitzroy restaurant
What is Amritsari fish — where the dish comes from
Amritsari fish takes its name from Amritsar — the spiritual capital of Punjab, the city of the Golden Temple, the city where Punjabi cuisine reached its highest expression over centuries of cooking for pilgrims, traders and royalty.
The dish began on the banks of the rivers that flow through Punjab — the Beas, the Ravi, the Sutlej. Freshwater fish was marinated in a spiced chickpea batter and cooked in hot oil. The chickpea batter is the defining element. Not a regular flour batter. Not a tempura. Besan — ground chickpea flour — mixed with ajwain seeds, turmeric, red chilli, ginger, garlic and lime juice. The ajwain — carom seeds — is the spice that makes Amritsari fish immediately recognisable from the first bite. It has a flavour somewhere between thyme and oregano, intensely aromatic, warming without excessive heat. Every Amritsari fish recipe that does not include ajwain is not Amritsari fish.
The dish moved from the riverside dhabas to the restaurants of Amritsar's old city, then to the five-star hotels of Punjab and Delhi, then to Indian restaurants around the world. At every stage the essential elements remained the same — the chickpea batter, the ajwain, the lime, the hot oil, the mint chutney alongside.
The technique — deep frying and the authentic method
At Masti the Amritsari fish is deep fried — the original preparation from the dhabas of Punjab and the method the dish was designed for.
The spiced chickpea battered fish goes into hot oil at the right temperature — high enough to seal the exterior immediately, precise enough to allow the interior to cook through without burning the batter. The chickpea batter hits the oil and forms a crust within seconds. Golden, crispy, dry to the touch. The fish inside stays completely moist because the crust has sealed it from the moment it entered the oil.
The ajwain seeds in the batter release their oils into the hot fat as the fish cooks — filling the kitchen with the specific aromatic warmth that tells you Amritsari fish is being made. It is one of the most distinctive cooking smells in Indian food. Once you know it you will recognise it anywhere.
The fish is lifted from the oil at the precise moment the batter is golden and the interior is just cooked. Drained. Placed on the plate with fresh mint chutney alongside. It must arrive at the table immediately. The crust begins to soften within minutes of leaving the oil. This is a dish that exists only in the present tense — eat it hot, eat it now, eat it before anything else on the table.
The marinade — what goes into the Amritsari fish batter
The chickpea batter that defines Amritsari fish is not a simple mixture. At Masti, the marinade is built in two stages.
The first marinade — ginger paste, garlic paste, lime juice, red chilli and salt. The fish rests in this for at least an hour. The lime juice begins to denature the proteins on the surface of the fish — firming it slightly and opening the flesh to the second layer of flavour that follows. It also removes any residual fishiness — leaving only the clean, fresh flavour of the fish itself.
The second marinade — the chickpea batter. Besan, ajwain, turmeric, red chilli, garam masala, a small amount of chaat masala and enough water to make a thick coating consistency. The fish is lifted from the first marinade and pressed into the chickpea batter, coated thoroughly on all sides, then rested briefly before going into the hot oil.
The ajwain in the batter is added whole — not ground. Whole ajwain seeds release their oil gradually during cooking, so the flavour develops and intensifies as the fish fries rather than burning off immediately. The whole seed in a properly fried piece of Amritsari fish is slightly crunchy, intensely aromatic and impossible to mistake.
The mint chutney served alongside is made fresh — blended mint, green chilli, ginger, lime and a small amount of yoghurt. Bright green, intensely fresh, the cooling counterpart to the warmth of the fish.
Masala chips — the chip that makes regular chips feel underdressed
This is where the fish and chips comparison ends and the Masti version wins outright.
Regular chips alongside fish and chips are exactly what they are — fried potato, salted, perhaps with tomato sauce. They are good. They are familiar. They do not surprise you.
Masala chips are fried potato taken somewhere completely different. At Masti, the chips arrive tossed in a masala — cumin, chaat masala, dried mango powder, red chilli, a squeeze of lime and fresh coriander. The chaat masala provides a sour, tangy depth. The cumin provides warmth. The dried mango powder — amchur — provides an acidity that makes the chip taste brighter and more complex than anything salt alone can achieve. The fresh coriander and lime at the end bring everything together.
The masala chip alongside the Amritsari fish is not an afterthought. It is the completion of the dish. The same way the chip alongside fish and chips absorbs the salt and the vinegar and becomes part of the experience — the masala chip absorbs the spicing of the meal and elevates it. Every bite of masala chip between bites of Amritsari fish keeps the palate refreshed and interested in a way that a plain chip simply does not.
Dip the masala chip in the fresh mint chutney. You will not dip a chip in tomato sauce the same way again.
Amritsari fish and masala chips vs fish and chips — the honest comparison
This is the comparison Melbourne's fish and chip lovers deserve to read. Both dishes share the same fundamental instinct — fresh fish, hot oil, crispy batter, chips alongside, eaten immediately. Beyond that they are completely different experiences.
The batter
Fish and chips uses a wheat flour batter — typically plain flour, sometimes with beer for lightness, sometimes with baking powder for puff. The goal is a neutral crispy shell that carries the fish without adding its own strong flavour. At its best it is light, shatteringly crisp and golden.
Amritsari fish uses besan — chickpea flour. Chickpea flour has a nuttiness and earthiness that wheat flour does not. It also fries differently — forming a tighter, drier crust that absorbs less oil than wheat batter. The result is lighter on the palate despite being equally crispy. The chickpea batter also carries the ajwain, turmeric and chilli throughout — so every bite of the batter itself is flavoured, not just the fish inside.
Batter verdict: Both are excellent. The chickpea batter is more interesting and more complex. The wheat batter is more neutral and more familiar. Neither is wrong. One is more surprising.
The chips
Regular chips — fried potato, salted. Satisfying, familiar, do exactly what they are supposed to do.
Masala chips — fried potato tossed in cumin, chaat masala, dried mango powder, red chilli, lime and fresh coriander. Everything the regular chip does plus depth, sourness, warmth and a finish that makes you reach for another immediately.
Chips verdict: Masala chips win. This is not a close contest.
The condiment
Fish and chips comes with tartare sauce, tomato sauce or lemon — each acidic, each cutting through the oil and refreshing the palate.
Fresh mint chutney plays the same role alongside Amritsari fish — mint, green chilli, ginger, lime and yoghurt blended fresh that day. Bright green, intensely fresh, the cooling counterpart to the warmth of the fish and the spice of the masala chips.
Condiment verdict: Fresh mint chutney made the same day versus bottled tartare sauce. Fresh mint chutney wins.
The price
Melbourne's best fish and chips costs $18–$25 for a serve. Masti's Amritsari fish with masala chips costs less than most. At Masti you are also in a 60-seat restaurant with an Indian cocktail bar, a fully licensed bar and a kitchen that has been cooking authentic North Indian food since 2020.
Price verdict: Masti wins.
The overall verdict
Fish and chips at its best is one of Melbourne's great simple pleasures and we would never claim otherwise. Amritsari fish and masala chips at Masti is a more complex, more interesting and more surprising version of the same fundamental experience. It has been called a dish fit for royals. The masala chips will finish any remaining loyalty to the plain flour batter and the tomato sauce.
We stand by the bet. Try it once. You will be back.
Why Amritsari fish and masala chips is the first thing every table at Masti should order
The Amritsari fish arrives at the table hot from the oil. It must be eaten immediately — within the first two minutes. The crust is at its most crisp. The ajwain is at its most aromatic. The fish inside is at its most moist. The masala chips are at their hottest and most fragrant.
Order it first. Eat it while it is hot. Let the rest of the meal follow.
It pairs exceptionally well with:
A cold Indian beer — the bitterness of a Kingfisher cuts through the richness of the chickpea batter and refreshes the palate between bites. The same instinct that puts cold beer alongside great fish and chips.
Rampur Indian single malt — from the Himalayas, light and floral, its delicacy complements rather than overwhelms the fish. Ask for it at Masti's Indian cocktail bar.
A cold lassi — sweet, cooling, the dairy counterbalancing the chilli heat in the fish and the masala chips.
Fresh lime — squeezed over the fish and the masala chips immediately before eating. The same way lime or lemon works on the best fish and chips. The acid brightens everything.
"This restaurant is a serious cut above most Melbourne Indian restaurants. Masti raises the bar with unashamed authenticity of flavours, sophistication in technique, and exciting textures. The Amritsari fish is a must try — a dish fit for royals." — Verified reviewer
The full Masti meal — what to order after the Amritsari fish and masala chips
The Amritsari fish and masala chips is the opening act. What follows is the full architecture of a North Indian meal.
Dal Makhani — the 24-hour slow-cooked black lentil dish that has been cooking since the previous evening. The depth and richness of the dal alongside the crispy brightness of the fish is one of the great contrasts of North Indian eating.
Butter chicken — built from charred tomatoes and freshly ground spices. The combination of Amritsari fish, masala chips, Dal Makhani and butter chicken is the Masti table that experienced diners build every visit.
Seekh kebabs — from the kitchen, spiced and juicy. The right follow-up for a table that wants to explore everything Masti does.
Garlic naan — from the live clay tandoor. Essential. Tear it. Use it to scoop the dal. Use it to mop the butter chicken sauce.
Vegan naan — Melbourne's only freshly baked vegan naan for plant-based diners at the table. See the full menu here.
Where to find Amritsari fish and masala chips in Melbourne
The best Amritsari fish and masala chips in Melbourne is at Masti — 354–356 Brunswick Street, Fitzroy. Tuesday to Sunday from 5pm.
From Carlton and Lygon Street — five minutes by Uber. From Collingwood — five minutes. From Melbourne CBD — ten minutes by Uber or direct tram on Routes 11 and 96. From South Melbourne and Albert Park — fifteen minutes.
📍 354–356 Brunswick Street, Fitzroy VIC 3065 📞 (03) 9427 2121 ✉ hello@eatdrinkmasti.com 🕔 Tue–Thu 5pm–9:30pm · Fri–Sat 5pm–10pm · Sun 5pm–9:30pm · Mon closed
Masti Indian restaurant Melbourne — Brunswick Street Fitzroy
Frequently asked questions — Amritsari fish and masala chips Melbourne
What is Amritsari fish?
Amritsari fish is a classic North Indian dish from Punjab — fresh fish coated in a spiced chickpea batter with whole ajwain carom seeds, turmeric, ginger, garlic and lime, then deep fried until golden and crispy. Named after Amritsar, the spiritual heart of Punjab. Served with fresh mint chutney. Best eaten immediately while the batter is at its crispiest.
What are masala chips?
Masala chips are fried potato chips tossed in a spiced masala — cumin, chaat masala, dried mango powder, red chilli, lime and fresh coriander. The chaat masala provides tangy depth, the cumin provides warmth and the dried mango powder provides an acidity that makes the chip far more complex and interesting than a plain salted chip. At Masti they are served alongside the Amritsari fish with fresh mint chutney.
How is Amritsari fish and masala chips different from fish and chips?
Both feature crispy battered fish and chips cooked in hot oil. The Amritsari fish uses a chickpea flour batter with whole ajwain seeds — nuttier, drier, more flavourful than wheat batter. The masala chips are tossed in cumin, chaat masala and dried mango powder — more complex and interesting than plain salted chips. The condiment is fresh mint chutney made the same day rather than bottled tartare or tomato sauce. Same fundamental instinct. Completely different and more surprising experience.
Where can I find Amritsari fish in Melbourne?
Masti Fitzroy makes the best Amritsari fish in Melbourne — two-stage marinade, chickpea batter with whole ajwain seeds, deep fried and served with fresh mint chutney and masala chips. Available Tuesday to Sunday from 5pm at 354–356 Brunswick Street, Fitzroy. Book here.
Is the Amritsari fish and masala chips gluten-free?
The Amritsari fish uses besan chickpea flour which is naturally gluten-free. Please speak to the team when booking if you have specific dietary requirements or cross-contamination concerns.
What drink pairs best with Amritsari fish and masala chips?
A cold Kingfisher lager is the classic pairing — the same instinct that puts cold beer alongside great fish and chips. Rampur Indian single malt is the sophisticated alternative. Fresh lime squeezed over the fish and chips immediately before eating works the same way lemon works on fish and chips.
Is Amritsari fish better than fish and chips?
We are biased — but we stand by the bet. The chickpea batter is more interesting than wheat batter. The masala chips are more interesting than plain salted chips. The fresh mint chutney is more interesting than bottled tartare sauce. Try it once and decide for yourself. Book here.
How do I book a table at Masti?
Book online at eatdrinkmasti.com/book-online or call (03) 9427 2121. Masti is open Tuesday to Sunday from 5pm at 354–356 Brunswick Street, Fitzroy Melbourne. Walk-ins welcome — bookings recommended for groups of 4 or more.