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Lahori fried fish
لاہوری مچھلی (Lahori machhli): white fish in a spicy, ajwain-scented gram-flour batter
When the first cold nights arrive in Lahore, people head to the fish stalls around Mozang and Gawalmandi, where chunks of river fish sizzle in giant woks of oil. The batter is made with gram flour, ajwain (carom seeds), red chilli and a squeeze of lemon, so it fries crisp, orange and very savoury. It's winter street food, but it's quick enough for a weeknight at home with a white fish fillet. Eat it hot with mint chutney, lemon and sliced onion. Chef's tip: marinate the fish in lemon and garlic first, then add the gram flour just before frying so the coating stays crisp, not pasty.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the fish
- 1 ⅓ lb firm white fish fillets (such as cod, haddock or basa), skinlesscut into 5 cm chunks
- 2 tbsp lemon juice
- 1 tbsp garlic-ginger paste
- 1 tsp salt
For the batter
- 2 ⅞ oz gram flour (besan)
- 2 tbsp rice flour
- 1 tsp ajwain (carom seeds)
- 2 tsp Kashmiri chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp ground turmeric
- ¼ cup cold water
For frying and serving
- 1 tsp chaat masala
- 1 lemonin wedges
- 4 tbsp mint chutney (optional)
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Method
0/5 doneStep 1: Pat 1 ⅓ lb firm white fish fillets (such as cod, haddock or basa), skinless dry with kitchen paper. Toss with 2 tbsp lemon juice, 1 tbsp garlic-ginger paste and 1 tsp salt and leave in the fridge for 15 minutes, not longer, or the lemon starts to soften the fish.
15 minStep 2: In a bowl mix 2 ⅞ oz gram flour (besan), 2 tbsp rice flour, 1 tsp ajwain (carom seeds), 2 tsp Kashmiri chilli powder, 1 tsp ground cumin, 1 tsp ground coriander and ¼ tsp ground turmeric. Rub the ajwain between your palms as you add it to release its aroma.
2 minStep 3: Add the dry mix to the fish, then add ¼ cup cold water a little at a time and toss until every piece has a thick, clinging coat. A common mistake is a runny batter; it slides off in the oil.
2 minStep 4: Heat 3 cups vegetable oil for deep frying in a deep pan or wok to 350°F. Fry the fish in 3 batches for 4–5 minutes each, turning once, until deep golden and crisp.
15 minStep 5: The fish is done when it is opaque in the centre and flakes easily when you press a piece. Drain on a rack or kitchen paper, sprinkle with 1 tsp chaat masala and serve at once with 1 lemon and 4 tbsp mint chutney.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 30 g
- Carbs
- 14 g
- Fat
- 17 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lahori fried fish take?
- About 30 minutes in total: 20 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of lemon juice?
- Lime juice, same amount.
- What can I use instead of garlic-ginger paste?
- Equal parts crushed garlic and grated ginger.
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