What makes these different
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The classic Amritsari batter is built on besan (gram flour) seasoned with ajwain, turmeric, red chilli, and ginger. It is one of the great batters in the world. Light enough not to dominate the fish, flavoured enough to carry real character, and structured in a way that crisps fast and stays crisp rather than going soft as the fish rests.
We start there and build on it. Plenty of ginger goes in, enough that you can taste it clearly rather than just sense it in the background. Lemon is added to the batter rather than squeezed over at the end, which means the citrus is baked into the crust rather than sitting on the surface. The heat comes from a combination of red chilli and black pepper that builds as you eat rather than arriving all at once.
We use whole fillet, cut into substantial pieces rather than thin strips or nuggets. This fish has a clean, mild flavour that lets the batter do its work without competing with it, and a firm texture that holds its structure through the frying process and stays succulent inside the crust.
The frying temperature matters. Too low and the batter absorbs oil rather than crisping. Too high and the outside colours before the inside is cooked. We fry at the right temperature for the right amount of time. The result is a batter that shatters when you bite through it and a fish that is hot, moist, and perfectly cooked underneath.