A Crunchier Lahori Fried Fish
Flour & Spice Blog recipe - Pakistani
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lb any white firm fish cut into 2 inch pieces
- 3/4 tsp garlic paste
- 3 tbsp lemon juice
- 3/4 tsp salt
- 2.5 tbsp whole coriander seeds
- 1.5 tbsp ajwain (caraway seeds)
- 1 tbsp kasuri methi / fenugreek leaves (heaped)
- 1 1/2 tbsp cumin seeds
- 2-3 tbsp red chilli flakes
- 1/2 tsp red chilli powder (cayenne)
- 1/3 tsp turmeric powder
- 1/4 tsp black salt (optional)
- 2 tbsp besan/ chickpea flour
- 1 1/2 tbsp breadcrumbs
- Chaat Masala
- Lemon Wedges
- Tartar Sauce
- Oil (for frying)
Instructions
- 1
Squeeze the lemon juice over the fish, sprinkle w a little salt (not included in ingredients), add the garlic paste and mix deftly.
- 2
Coarsely grind the coriander seeds, cumin seeds, and ajwain in a grinder (4-5 seconds) and add to the fish along with the rest of the spices and the methi
- 3
Set aside for 20 minutes
- 4
Heat an inch or more of oil in a pan.
- 5
When the oil starts to shimmer then mix the breadcrumbs and besan into the fish to give good coverage. If the mixture is too dry then add a splash of water, but not too much. You want the mixture to stick to the fish, but not become gummy. If it does become gummy then add a little more besan and breadcrumb
- 6
Test fry a piece of fish 3 minutes on each side, adjust seasoning if needed.
- 7
Continue frying the fish in batches and drain on paper towels.
- 8
Serve right away with tartar sauce, wedges of lemon and chaat masala on the side