Lahori Fried Fish is a popular Pakistani seafood dish that originated in the city of Lahore, located in the Punjab province of Pakistan. It is a deep-fried fish dish that is crispy on the outside and soft and juicy on the inside. The dish is typically made using freshwater fish such as Rohu, Catla, or Tilapia.
To make Lahori Fried Fish, the fish is marinated in a mixture of spices and lemon juice for several hours before being coated in a batter made from chickpea flour, rice flour, and various spices. The fish is then deep-fried until golden brown and served hot with a side of mint chutney and sliced onions.
The spices used in the marinade and batter typically include red chili powder, cumin powder, coriander powder, turmeric, and garam masala. The batter also includes ajwain seeds, which give the dish a unique flavor and aroma.
Lahori Fried Fish is a popular street food in Lahore and can be found in many local restaurants and food stalls. It is also a popular dish served during weddings, parties, and other special occasions. The dish has gained popularity throughout Pakistan and is now enjoyed in many other parts of the country and around the world.
Lahori Fried Fish
These fried fish fingers are how they are sold on Pakistani streets. This Lahori Fried Fish is a mouthwatering appetizer because it is flavorful and spicy on the inside and light and crispy on the outside.
What is Lahori Fried Fish?
Originally peddled on the streets of Lahore, these deep-fried, crispy fish fingers are now readily available throughout Pakistan. Fish strips are battered with gram flour and some traditional South Asian spices, then deep-fried in high oil until crispy.
How to Serve Lahori Fried Fish?
Chaat masala, a spicy South Asian spice blend, is used to liven up this fish as soon as it is removed from the oil. Any type of Pakistani chutney or even tartar sauce can be served with fish fingers. However, my Green Tamarind Chutney is a must-have accompaniment. Making some crispy Masala Fries on the side will complete the perfect street food experience. Lahori Fried Fish is typically eaten as an appetizer, but it may also be eaten as a full meal when paired with some Pakistani Roghni Naan (Fluffy Flatbread) and Achari Chicken on the side.
Which Fish You Use
For this recipe, any boneless white fish will do. I utilize the Pangasius discovered here and I reside in Germany. Other excellent options are tilapia, catfish, cod, pollack, and basa.
Its Necessary Double Fry Fish
Fish fingers that have been double-fried are exceptionally crunchy! You can shallow fry them or fried them once until they are thoroughly cooked if you want to keep them light.
Ingredient
- 500 g white fish fillets,
- boneless, chopped into 2 cm strips,
- sprinkled with chaat masala,
- fried in vegetable oil
Batters
1/2 cup gram flour
1/4 cup cornflour
2 tablespoons rice flour
3 tablespoons yogurt,
one tablespoon of ginger-garlic paste
1 salt shaker
1 teaspoon of red pepper flakes
Red chili flakes, half a teaspoon
half a teaspoon of turmeric powder
1\2 teaspoon ground black pepper
1/4 cup carom seeds
1 teaspoon toasted and crushed cumin seeds
one teaspoon of fenugreek leaves, dried
a few drops of optional orange food dye in the water, if needed
Instructions
With a paper towel, dry the fish fillets.
With a whisk, combine all the batter ingredients in a large bowl. With water, create a smooth, substantial batter.
Add the fish to the bowl and thoroughly cover it in the batter. Save for fifteen minutes. The fish shouldn’t be left out for too long or it will become way too soft.
In a large pot, heat the oil for deep frying. Drop the fish fingers in batches over medium heat. Do not crowd. Turn them over so that both sides are evenly golden. Remove to a paper towel once they are halfway cooked and the coating has adhered to the fish.
While you fried the remaining batch, let cool for 15 to 20 minutes.
The fish fillets are then refried for more crispiness until fully cooked and golden brown.
As soon as they are done, sprinkle them with chaat masala and serve them with your preferred chutney.
Lahori Fried Fish recipe
here’s a recipe for Lahori Fried Fish that you can try at home:
Ingredients:
- 500g boneless fish fillets (preferably tilapia or cod)
- 1/2 cup chickpea flour (besan)
- 1/4 cup rice flour
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- Salt to taste
- Oil for frying
- Lemon wedges for serving
- Chopped coriander leaves for garnish
Instructions:
- Wash the fish fillets thoroughly and pat dry with a paper towel. Cut the fillets into small pieces.
- In a bowl, mix together the chickpea flour, rice flour, red chili powder, coriander powder, cumin powder, turmeric powder, garlic paste, ginger paste, and salt. Add enough water to make a thick batter.
- Heat oil in a deep frying pan or a deep fryer over medium-high heat.
- Dip each piece of fish into the batter and coat it well.
- Gently drop the fish into the hot oil and fry until it is golden brown and crispy on all sides. This should take about 4-5 minutes per batch.
- Remove the fried fish from the oil and place it on a paper towel-lined plate to drain any excess oil.
- Serve the Lahori Fried Fish hot with lemon wedges and garnish with chopped coriander leaves.
Enjoy your delicious Lahori Fried Fish!
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