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Lahori Fried Fish
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A Crunchier Lahori Fried Fish

Course Side Dish
Cuisine Pakistani
Author Sarah Mir

Ingredients

  • 2 lb any white firm fish cut into 2 inch pieces
  • ¾ tsp garlic paste
  • 3 tbsp lemon juice
  • ¾ tsp salt
  • 2.5 tbsp whole coriander seeds
  • 1.5 tbsp ajwain (caraway seeds)
  • 1 tbsp kasuri methi / fenugreek leaves (heaped)
  • 1 ½ tbsp cumin seeds
  • 2-3 tbsp red chilli flakes
  • ½ tsp red chilli powder (cayenne)
  • ⅓ tsp turmeric powder
  • ¼ tsp black salt (optional)
  • 2 tbsp besan/ chickpea flour
  • 1 ½ tbsp breadcrumbs

For serving

Instructions

  • Squeeze the lemon juice over the fish, sprinkle w a little salt (not included in ingredients), add the garlic paste and mix deftly. 
  • 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
  • Set aside for 20 minutes
  • Heat an inch or more of oil in a pan. 
  • 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
  • Test fry a piece of fish 3 minutes on each side, adjust seasoning if needed. 
  • Continue frying the fish in batches and drain on paper towels. 
  • Serve right away with tartar sauce, wedges of lemon and chaat masala on the side

Notes

Good News Air Fryer Owning Friends: several readers have confirmed with me that this recipe does well in the air fryer too!