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    Home » Ingredients » Seafood

    Pakistani-Style Fried Lahori Fish

    Posted by Sarah Mirza on Sep 28, 2024 (Modified Dec 15, 2024) · Leave a Comment

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    Pakistani-Style Fried Lahori Fish is flavorful dish features crispy, tender fish marinated in spices and gram flour. Ready in just 5-7 minutes, it pairs perfectly with Green Chutney.

    WHAT IS LAHORI FISH?

    Pakistani-Style Fried Lahori Fish is a popular street food, especially during winter, found throughout Lahore and across Pakistan. In this Pakistani recipe the fish is coated in a spiced gram flour (besan) batter and then deep-fried to perfection. The fish is crispy from the outside and soft from inside. It's a mild spiced and a great Pakistani appetizer recipe.

    I first had this fish when I visited my cousin in Chicago. He made it for me. I fell in love with his recipe. I had to add to my seafood recipe section on the blog. Speaking of seafood, try our Shrimp Curry and Fish Korma.

    WHICH FISH TO USE FOR LAHORI FISH?

    I used cod for this recipe. However, you can use a white fleshed fish for this recipe.

    HOW LONG TO MARINATE THE FISH FOR?

    I tested this recipe by marinating the fish for 30 minutes, 2 hours, 4 hours, and 8 hours. Based on my experience, 8 hours of marination gives the best flavor.

    INGREDIENTS

    • Fish- I used cod but you can subtitute tilapia or haddock, basically any type of fish with white flesh.
    • Ginger Garlic Paste- I used Homemade ginger garlic paste but you can substitute store-bought.
    • Yogurt- I only used 1 tbsp of yogurt for the creaminess.
    • Besan (gram flour)- you'd need exact amount of gram flour or Besan for this recipe.

    HOW TO MAKE LAHORI FISH?

    Dry roast coriander seeds and cumin seeds.

    Use a mortar and pestle to coarsely grind the coriander and cumin seeds

    In a manual chopper, chop the Serrano pepper.

    Add fish and the ingredients to a dish or bowl.

    Mix everything well and Marinate overnight.

    Fry the marinated fish.

    Take it out.

    Garnish with chaat masala powder and cilantro.

    Enjoy!

    WHAT TO SERVE IT WITH?

    Serve the Lahori Fish with fresh green chutney, while the other prefers it with a simple homemade Chapati.

    HOW TO STORE IT?

    Lahori Fish can be refrigerated in an airtight container, where it will stay fresh for 2-3 days. For freezing, cook the fish halfway, then freeze it. When ready to serve, thaw and fry the fish to finish cooking. It can be stored in the freezer for up to a month.

    Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.

    Let's Make Lahori Fish!!!

    hand holding a plate with another plate inside with Lahore fish along with some onion and a little bowl filled with green chutney.
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    Pakistani-Style Fried Lahori Fish

    Pakistani-Style Fried Lahori Fish is marinated in a blend of spices and gram flour, along with a few other ingredients then deep-fried.
    Prep Time5 minutes mins
    Cook Time5 minutes mins
    Marinating Time8 hours hrs
    Total Time8 hours hrs 10 minutes mins
    Course: Appetizer
    Cuisine: Indian, Pakistani
    Keyword: fried fish, lahori fish
    Servings: 4 fillets
    Calories: 220kcal
    Author: Sarah Mirza

    Ingredients

    Dry roasting ingredients

    • ½ tsp cumin seeds
    • 1 tsp coriander seeds

    Ingredients for marination

    • 4 fillets cod fish or any white fleshed fish
    • 1 tsp fresh lemon juice
    • 3 tbsp ginger garlic paste
    • 1 tbsp yogurt
    • ½ tsp carom seeds ajwain (hand crushed)
    • ¾ cup gram flour besan
    • 3 tsp all purpose flour
    • ½ tsp baking soda
    • 1 serrano pepper green pepper

    Salt and Powdered spices

    • 2 tsp crushed red pepper flakes
    • ½ tsp anardana powder dried pomegranate powder
    • ½ tsp red chili powder
    • ¼ tsp Garam Masala powder
    • ½ tsp turmeric powder
    • ½ tsp black pepper
    • 1 tsp dried fenugreek leaves kasuri methi
    • 1 tsp amchur powder dried mango powder
    • 1 tsp kosher salt or as needed

    Frying

    • 8 cups olive oil or any neutral frying oil

    Garnish

    • ¼ tsp fresh lemon juice
    • sprinkle of chaat masala powder
    • 1 tsp cilantro finely chopped

    Instructions

    • In a fry pan, on medium heat, add cumin seeds and coriander seeds.
    • Lightly dry roast it for 30 seconds.
    • Transfer cumin seeds and coriander seeds in a mortar and pestle.
    • Use a mortar and pestle to coarsely grind the coriander and cumin seeds.
    • Set aside.
    • In a manual chopper or by knife chop the Serrano pepper (green pepper).
    • Set aside.

    Marinating

    • In a medium-size dish or a bowl, add cod along with lemon juice, ginger garlic paste, yogurt, gram flour, all purpose flour, baking soda, salt, powdered spices, and carom seeds.
    • Mix and cover with an air-tight container and place it in the refrigerator for 8 hours.
    • Give it a quick mix.
    • In a wok, on medium heat, add oil, and let it heat up.
    • Now add the 4 marinated fillets in the wok.
    • Let it cook on both sides. This process shouldn't take more than 5-7 minutes.
    • Place the fish fillets on a paper towel-lined plate to absorb the excess oil.
    • Squeeze fresh lemon juice on top and garnish with cilantro and chaat masala powder.
    • Enjoy!

    Video

    Nutrition

    Serving: 1fillet | Calories: 220kcal | Carbohydrates: 1g | Protein: 11g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 140g | Cholesterol: 74mg | Sodium: 76mg | Potassium: 83mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 4mg
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