Lahori Fried Fish
A crispy and flavorful fried fish specialty from Lahore, Pakistan, featuring marinated fish fillets coated in a spiced gram flour batter, fried to golden perfection. This dish offers a perfect balance of aromatic spices and crunchy texture.
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Ingredients
- 600 gramswhite fish fillets (such as tilapia or catfish)
cut into medium-sized pieces
- 2 tablespoonslemon juice
- 1 teaspoonsalt
- 1 teaspoonred chili powder
- 0 ½ teaspoonturmeric powder
- 1 teaspoongarlic paste
- 1 teaspoonginger paste
- 0 ¾ cupsgram flour (besan)
- 0 ¼ cupsrice flour
for extra crispiness
- 0 ½ teaspooncarom seeds (ajwain)
optional
- 0 ½ cupswater
adjust to make batter consistency
- 500 millilitersvegetable oil
for deep frying
- 2 tablespoonsfresh coriander leaves
chopped, for garnish
- 2 unitsgreen chilies
slit, for garnish (optional)
Instructions
In a medium bowl, marinate the fish pieces with lemon juice, salt, red chili powder, turmeric powder, garlic paste, and ginger paste. Mix well and set aside for 15 minutes to absorb flavors.
In another bowl, prepare the batter by combining gram flour, rice flour, and carom seeds if using. Gradually add water and whisk to form a smooth, thick batter that can coat the fish pieces well without dripping off excessively.
Heat vegetable oil in a deep frying pan or wok over medium-high heat until the temperature reaches approximately 180°C (350°F). To test, drop a small amount of batter into oil; it should rise to the surface immediately and bubble vigorously.
Dip each marinated fish piece into the batter, ensuring it is fully coated. Carefully lower into the hot oil, working in batches to avoid overcrowding.
Fry each batch for 4-5 minutes, turning occasionally, until the fish is golden brown and crispy on all sides. The internal fish should be cooked through and flaky.
Using a slotted spoon, remove the fish pieces from oil and drain on paper towels to remove excess oil.
Plate the fried fish and garnish with chopped coriander leaves and slit green chilies if desired. Serve hot.
