Lahori Fish Fry Recipe

Fiery, crisp and unmistakably Lahori, this gram-flour battered fish fry is street food at its best — golden outside, flaky inside, with lemon and chaat masala.

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Servings

4 servings

Calories

520

Ingredients

• 700 g white fish fillets, cut into pieces
• 100 g gram flour (besan)
• 1 tbsp rice flour
• 1 tsp ajwain (carom seeds)
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1/2 tsp turmeric
• 1 tbsp ginger-garlic paste
• Juice of 1 lemon
• Oil, for frying
• Chaat masala and lemon wedges, to serve
• Salt, to taste

Instructions

1. Mix the gram flour, rice flour, ajwain, chilli, cumin, turmeric, ginger-garlic paste, lemon juice and salt with just enough water for a thick batter.
2. Coat the fish pieces evenly and rest for 15 minutes.
3. Heat oil to 175C in a deep pan.
4. Fry the fish in batches for 4 to 5 minutes until deep golden and crisp.
5. Drain on a wire rack and sprinkle with chaat masala while hot.
6. Serve at once with lemon wedges, onions and mint chutney.

Pro tips

• Rice flour in the batter keeps the crust extra crisp.
• Ajwain is the signature Lahori flavour; do not skip it.
• Fry in batches so the oil stays hot and the fish stays crisp.
• Serve immediately; fried fish softens quickly if left standing.

Frequently asked questions