Recipe
Why make it
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.
Serves 4
+ 13 more in the full recipe
Step 1 of 8
Rinse the fish pieces under cold water and pat them very dry with kitchen paper. Place them in a wide bowl.
Step 2 of 8
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.
Step 3 of 8
Cover and refrigerate for 30 minutes. Do not marinate much longer, as the lemon and vinegar will start to make the flesh mushy.
Step 4 of 8
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.
Step 5 of 8
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.
The last 3 steps are in the full recipe.
Cook’s tip
Pat the fish thoroughly dry before marinating. Surface moisture makes the coating slide off and the oil spit.
Ready to cook?
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