Authentic Lahori Fried Fish
A simple and delicious fried fish meal that doubles as an appetizer and pairs well with most sides.
Equipment
- Frying pan
Ingredients
- 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
For Frying:
- 2-3 cups neutral flavoured oil
Instructions
- 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.