Lahori Fried Fish
Crisp, golden pieces of white fish in a spiced gram flour coating, with ajwain, crushed coriander and lemon. It's a Lahore street-style dinner that comes together in under an hour.
Ingredients
Equipment: Deep karahi or heavy pan, slotted spoon, wire rack, kitchen thermometer (optional)
Method
Rinse the fish pieces under cold water and pat them very dry with kitchen paper. Place them in a wide bowl.
Add the lemon juice, vinegar, ginger paste, garlic paste, salt, red chilli powder, crushed coriander, ajwain, cumin, turmeric and garam masala. Turn gently with your hands until every piece is coated.
Cover and refrigerate for 30 minutes. Do not marinate much longer, as the lemon and vinegar will start to make the flesh mushy.
Add the egg, gram flour, cornflour and rice flour to the marinated fish. Add water one tablespoon at a time and mix until the batter is thick and clings to the fish like a coating, not a runny paste.
Heat the oil in a deep karahi over medium-high heat to about 175°C. Test by dropping in a little batter; it should sizzle and rise within a few seconds.
Lower 5 or 6 pieces into the oil one at a time, without crowding. Fry for 5 to 6 minutes, turning once, until deep golden and crisp and the fish flakes easily (63°C inside).
Lift the fish out with a slotted spoon and rest it on a wire rack or kitchen paper. Bring the oil back to temperature and fry the remaining batches the same way.
Sprinkle with chaat masala and chopped coriander. Serve immediately with lemon wedges.
Cooking tips
- Pat the fish thoroughly dry before marinating. Surface moisture makes the coating slide off and the oil spit.
- Keep the oil at about 175°C. Too cool and the coating turns greasy; too hot and it browns before the centre cooks.
- Rice flour and cornflour give the crunch. Gram flour alone gives a softer, denser crust.
- Fry in small batches and rest on a rack, not a flat plate, so the underside stays crisp.
Substitutions
- Use cod, tilapia or any firm white fish if rahu or singhara is unavailable.
- Replace ajwain with a pinch of dried thyme if you don't have it, though the flavour will be milder.
- For a milder version, halve the red chilli powder and add 1/2 tsp paprika for colour.
- Skip the egg and add 2 more tablespoons of water and 1 tbsp extra gram flour for an egg-free batter.
Serve with
"Serve hot with lemon wedges, mint-coriander chutney or tamarind chutney, sliced onion with green chillies, and fresh naan or plain rice. A simple kachumber salad goes well alongside."
Storage
Refrigerate cooked fish in an airtight container for up to 1 day. The coating will soften as it sits. Raw marinated fish should be fried the same day.
Reheating
Reheat on a rack in an oven or air fryer at 200°C for 6 to 8 minutes until hot through and crisp again. Avoid the microwave, which makes the coating soggy.
Nutrition per serving, estimated
Not shown for this recipe because it can’t be estimated reliably (for example, oil absorbed during deep frying varies a lot).
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