These fried fish fingers are how you get them on the streets of Pakistan. Light and crispy from the outside, flavourful and spicy from the inside this Lahori Fried Fish makes an incredibly delicious appetizer.
What Is Lahori Fried Fish
They are deep-fried, crispy fish fingers sold in the streets of Lahore but now widely available all over Pakistan. Strips of fish are coated in a batter made of gram flour and some authentic South Asian spices and then deep-fried in hot oil till crunchy.
How To Serve Lahori Fried Fish
As soon as this fish is out of the oil, it is sprinkled with chaat masala (a tangy South Asian spice mix) to spruce it up. The fish fingers can be served alongside any kind of Pakistani chutney or even tartar sauce. But I highly recommend pairing it with my Green Tamarind Chutney. Usually Lahori Fried Fish is enjoyed as an appetizer but you can have it as a main course by combining it with some Pakistani Roghni Naan (Fluffy Flatbread).
Which Fish To Use
Any white boneless fish will work for this recipe. I live in Germany and use the Pangasius found here. Other great choices are: tilapia, catfish, cod, pollack, basa.
Is It Necessary To Double Fry The Fish
Double-frying makes the fish fingers extra crispy! If you want to keep it light, you can fry once till they are fully cooked or even shallow fry.
Watch How To Make It
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Lahori Fried Fish
- 500 g white fish fillets boneless and cut in 2 cm strips
- chaat masala for sprinkling
- vegetable oil for frying
- ½ cup gram flour
- ¼ cup cornflour
- 2 tablespoon rice flour
- 3 tablespoon yogurt
- 1 teaspoon ginger garlic paste
- 1 teaspoon salt
- 1 teaspoon red chili powder
- ½ teaspoon red chili flakes
- ½ teaspoon turmeric powder
- ½ teaspoon black pepper powder
- 1 teaspoon carom seeds
- 1 teaspoon cumin seeds roasted and crushed
- 1 teaspoon dried fenugreek leaves
- a pinch orange food colour optional
- water as required
- Pat the fish fillets dry with a paper towel.
- In a big bowl, mix together all the batter ingredients with a whisk. Make a smooth, thick batter with water.
- To the bowl add the fish and coat it well with the batter. Keep aside for 15 minutes. Don't leave the fish for too long or it will get way too soft.
- Heat oil for deep frying in a big pot. On medium heat, drop the fish fingers in batches. Don't overcrowd. Flip over so that they are equally golden on both sides. When they are half-way cooked and the coating has stuck to the fish, remove to a paper towel.
- Let cool for 15-20 mins while you fry the remaining batch.
- Then re-fry the fish fillets for extra crispiness till they are cooked through and are golden brown.
- Sprinkle chaat masala as soon as they are out and enjoy them with your favourite chutney.
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