Lahori Fried Fish

Lahori fried fish is Punjab's winter legend — flaky fish fillets soaked in a spiced gram-flour batter, fried shatteringly crisp, and served with tangy imli chutney and lemon. Street vendors in Lahore guard this recipe closely, but this version gets you there.

Prep time

40 mins

Cook time

30 mins

Total time

70 mins

Servings

4 servings

Calories

480

Ingredients

• 800 g firm white fish fillets (rohu or tilapia), cut into fingers
• 150 g gram flour (besan)
• 50 g rice flour
• 1 tablespoon ginger-garlic paste
• 1 tablespoon lemon juice
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin seeds, crushed
• 1 teaspoon coriander seeds, crushed
• 1/2 teaspoon carom seeds (ajwain)
• 1.5 teaspoons salt
• 120 ml cold water, approximately
• 600 ml neutral oil, for deep frying
• Lemon wedges and imli chutney, to serve

Instructions

1. Rub the fish with ginger-garlic paste, lemon juice, half the salt, and half the red chili powder. Marinate for 30 minutes in the refrigerator.
2. Whisk the gram flour, rice flour, remaining salt and chili powder, turmeric, cumin, coriander, and carom seeds in a bowl.
3. Add cold water gradually to make a thick batter that coats a spoon. Rest 10 minutes.
4. Heat the oil to 175°C (350°F) in a deep pan. Dip each fish finger in the batter, letting the excess drip off.
5. Fry in small batches for 5 to 6 minutes, turning once, until deep golden and crisp.
6. Drain on a wire rack, season with a pinch of salt while hot, and serve immediately with lemon wedges and imli chutney.

Pro tips

• Rice flour in the batter is the secret to the extra-crackly Lahore-style crust.
• Keep the oil steady at 175°C; overcrowding drops the temperature and makes the fish greasy.
• Resting the batter hydrates the flour for a smoother, more even coating.
• Serve within minutes of frying — the crispness fades fast.

Frequently asked questions