Pakistani-Style Fried Lahori Fish is a simple yet incredibly flavorful dish. It’s crispy on the outside and tender on the inside. The fish is marinated in a blend of spices and Besan (Gram flour), along with a few other ingredients. With a quick cooking time of just 5-7 minutes, serve it with some Green Chutney for an extra burst of flavor.
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?
While testing this recipe, I conducted several trials. My cousin initially recommended marinating the fish for 8 hours at least, but I wanted to reduce the marinating time while maintaining the same flavor. So, I experimented by marinating the fish for 30 minutes, 2 hours, 4 hours, and 8 hours. In my experience, marinating for 8 hours gives the best results for this recipe.
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.
WHAT TO SERVE IT WITH?
Serve the Lahori Fish with fresh green chutney or mint chutney. One of my brothers enjoys it with basmati rice, while the other prefers it with a simple homemade chapati. Of course, both love having it with chutney on the side.
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.
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Let's Make Lahori Fish!!!
Pakistani-Style Fried Lahori Fish
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!
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