Lahori Fried Fish

Ingredients

• 800 g boneless firm white fish fillets (rahu, singhara or basa), cut into 5 cm pieces
• 3 tbsp fresh lemon juice
• 1 tbsp white vinegar
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1½ tsp salt, or to taste
• 1½ tsp red chilli powder
• 1 tbsp coriander seeds, coarsely crushed
• 1 tsp ajwain (carom seeds)
• 1 tsp cumin powder
• ½ tsp turmeric powder
• ½ tsp garam masala powder
• 1 egg
• 4 tbsp gram flour (besan)
• 3 tbsp cornflour
• 2 tbsp rice flour
• 3 tbsp water, as needed for a thick batter
• 750 ml vegetable or canola oil, for frying
• 1 lemon, cut into wedges, to serve
• 2 tbsp fresh coriander, chopped, for garnish
• 1 tsp chaat masala, for sprinkling

Instructions

1. Rinse the fish pieces under cold water and pat them very dry with kitchen paper. Place them in a wide bowl.
2. 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.
3. Cover and refrigerate for 30 minutes. Do not marinate much longer, as the lemon and vinegar will start to make the flesh mushy.
4. 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.
5. 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.
6. 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).
7. 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.
8. Sprinkle with chaat masala and chopped coriander. Serve immediately with lemon wedges.

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.