If you are looking for authentic Lahori fried fish that can be found on the streets of Pakistan, this is the recipe for you. This famous Lahori recipe is light and crispy on the outside and full of spices and flavor on the inside. Use this boneless fish recipe as an appetizer or main course with delicious side dishes.
About this Recipe:
Fried fish is a delicacy sold on the streets of Lahore. They are golden brown and filled with a lot of spices common in Pakistan and the Middle East. The recipe combines red chilli powder, coriander powder, cumin powder, and crispy fish fingers for a tasty meal. Dip the fish in tartar sauce, ketchup or mint chutney or eat them on their own. Your mouth will be ablaze with flavor.
Why this Recipe Works?
Simple and Versatile: A Lahori fish fry is one of those Pakistani recipes that is simple to make for any meal. All you need are fish fillets or cubes and plenty of spices. The fish can be marinated overnight or dipped in marinade immediately before frying. The versatility makes it such a simple meal.
White fish fillet: I use kingfish to make this Lahori fried fish meal. You will need about 1 kg of fish for this recipe. I recommend using white boneless fish pieces.
Whole spices: Use whole coriander seeds, cumin seeds and carom seeds to make your ground spices. You will grind them up yourself to release the great flavor as you cook.
Food coloring: This step is optional but adds a nice colorful element to the display of your meal.
Lemon juice: I recommend using fresh lemon juice and not juice from a bottle. It will taste better and not as bitter.
Oil for frying: Use a neutral flavored oil to try your fish. Olive oil works very well.
Flour: Use chickpea flour also known as gram flour for this recipe.
How to Make Lahori Fried Fish
Grind your spices: Place the coriander seeds, cumin seeds, and aijwan into a spice grinder and grind them up coarsely. Transfer them to a mixing bowl.
Add dry ingredients: Add the red chilli flakes, chaat masala, black pepper, salt, garlic powder, gram flour, and food coloring, and mix it all well.
Add your egg and lemon: Mix in your egg and lemon juice and mix until the paste forms. The paste should be thick in consistency.
Place fish in the marinade: Transfer the fish cubes into the prepared marination and mix with gentle hands until they are coated evenly.
Heat your oil: In a deep wok, heat the oil on medium-high heat.
Fry your fish: Add a few pieces of the fish at a time and fry for 2-3 minutes on each side. Don't overcrowd the wok, or the fish won't heat well.
Cool the fish: Using a slotted spoon, remove the fried fish and place it on a cooling rack or paper towel while you cook more cubes.
Helpful Tips / Success Tips
Marination: Some recipes call for a marinade the fish can soak in overnight, but I don't find it necessary for this meal. However, you can marinade the fish the night before and fry it when you are ready to serve. This is perfect for meal prep weeks.
Whole Spices: I use a spice grinder to coarsely grind the whole spices. You can also use a mortar and pestle to do this step. A coffee grinder works just as well, too. Remember not to grind the whole spices into a fine powder, as the texture is key to the flavor of the fried fish.
While it isn't necessary to double-fry the fish, the extra fry will make the fish extra crispy. So this step is up to your discretion and preference.
Use a boneless fish for this recipe. Any boneless fish will work, but I recommend a white fish. Great choices include tilapia, catfish, cod, pollack, and basa.
Serving Suggestions for Lahori Fried Fish
They also go perfectly with easy crispy masala fries!
More Delicious Recipes
For more amazing recipes, try some of these:
- Poori recipe (Halwa Puri) - a tasty and fluffy flatbread
- Authentic Homemade Pakistani Beef Biryani recipe - a delicious meal with flavor
- The Best Chapli Kabab recipe - a simple meal for any time of year
Authentic Lahori Fried Fish
- Frying pan
- 1 kg white fish fillet I used king fish
For the Masala
- 3 tablespoons whole coriander seeds
- 1 1/2 tablespoons cumin seeds
- 1 1/2 tablespoons ajwain carom seeds
- 1 teaspoon red chilli flakes
- 2 teaspoons chaat masala
- 1/2 teaspoon black pepper powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- Few drops of orange food color optional
- 5-6 tablespoons gram flour
- 1 egg
- Fresh lemon juice 1/2 lemon
- 2-3 cups neutral flavoured oil
- Place the coriander seeds, cumin seeds, and aijwan into a spice grinder. Grind coarsley.
- Transfer to a mixing bowl.
- Add the red chilli flakes, chaat masala, black pepper, salt, garlic powder, gram flour, and food color. Mix well.
- Add the egg and lemon juice. Mix well until a thick paste forms.
- Transfer the fish cubes into the prepared marination.
- Mix with gentle hands until all the pieces are evenly coated.
- In a deep wok, heat the oil to medium high.
- Add a few pieces of the fish at a time, and fry for 2-3 minutes on each side. Do not overcrowd the wok.
- Using a slotted spoon, remove the fried fish and place on a cooling rack.
- Serve with mint raita or tamarind chutney.