A popular street style Lahori Fried Fish coated with crispy batter and spices. Perfect to be served as an appetizer or main dish.
Lahori food refers to cuisine from city of Lahore, famous for its rich food culture. From hearty dishes like delicious haleem, nihari, Lahori Chanay to delectable snacks like Dahi Baray and Papri Chaat, Lahore’s streets are paradise for food lovers. You will never be short on options to try.
What Is Lahori Fried Fish?
This street-style fried fish is widely enjoyed in Lahore and across Pakistan, especially in winter. The fish is coated in spiced gram flour (besan) batter and shallow-fried to a crispy texture.
Lahori Fried Fish can be served as an appetizer or main, often with naan and mint chutney, bringing the authentic taste of Lahore’s streets to your plate.
What Type of Fish to use for Lahori Fried Fish?
Traditionally, Lahori Fried Fish is made with freshwater fish, usually Rohu. But you don’t need to stick to freshwater—saltwater fish works well too.
You can use any readily available fish. For this recipe, I used Barramundi, a popular choice in Australia with great texture and flavor. Other suitable white-fleshed fish include Snapper, Grouper, Basa, or Sole.
Fish with skin or without skin? It’s up to you. The batter adheres better to fish with skin, giving you a slightly crispier result.
Batter for Lahori Fried Fish
The batter is a key component of this Lahori Fried Fish recipe. It should have the right consistency and a balanced mix of spices.
I used gram flour (besan), cornflour, and rice flour—the addition of cornflour and rice flour helps create a crispy coating.
The spices for the batter include salt, red chili powder, crushed red chili, turmeric, coriander seeds, carom seeds (ajwain), cumin seeds, and dried fenugreek.
You’ll also need fresh garlic and ginger paste—fresh is always better than bottled for authentic flavor.
Add water gradually to form a thick, smooth batter that clings perfectly to the fish.
WATCH HOW TO MAKE LAHORI FRIED FISH
Tips for Crispy Lahori Fried Fish
Follow these tips to get crispy, flavorful Lahori Fried Fish every time.
- Ensure the fish is dry: Pat it with a paper towel before dipping it in the batter.
- Cut evenly sized pieces: Slice fillets to the same thickness so they cook evenly.
- Marination matters: Allow the fish to marinate for at least a couple of hours for better flavor.
- Batter consistency: Keep the batter slightly thick, as it can thin out when the fish marinates.
- Oil temperature: Fry at medium heat. Test by dropping a little batter into the oil—if it floats with small bubbles, the oil is ready.
FAQ – Lahori Fried Fish
Q: Can I use other types of fish for Lahori Fried Fish?
A: Yes! While traditionally made with Rohu, you can use any white-fleshed fish like Barramundi, Snapper, Basa, or Sole.
Q: Can I make this recipe ahead of time?
A: You can marinate the fish a few hours or even overnight in advance, but it’s best to fry just before serving to keep it crispy.
Q: What should be the consistency of the batter?
A: Ensure the batter is slightly thick, fry at medium heat, and serve immediately after frying.
Q: How can I keep Lahori Fried Fish crispy?
A: After frying, place the fish on a wire rack instead of a plate. This lets excess oil drain and prevents sogginess, keeping the batter crispy for longer.
Q: Can I serve it as a main dish?
A: Absolutely! Pair it with naan, mint chutney, or a simple salad for a complete meal.
Other recipes from Lahori Cuisine
Do try this Lahori Fried Fish and let me know how it turned out in the comments below! I’d love to hear your feedback.
The Best Lahori Fried Fish – Crispy & Spicy
Ingredients
- 700 g White Flesh Fish See Notes
- 1 cup Garam Flour (Besan)
- ½ cup Corn Flour
- 2 tbsp Rice Flour
- 1 tsp Red Chilli Powder
- 1 tsp Crushed Red Chilli
- 1 tbsp Coriander seeds
- ½ tsp Cumin Seeds
- 1/2 tsp Turmeric Powder
- ½ tsp Carom Seeds (Ajwain)
- 1 tbsp Dried Fenugreek (Kasuri Methi)
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- ½ tbsp Salt
- Water as required
- Oil for Shallow Frying
Instructions
- In a large mixing bowl, combine gram flour, cornflour, and rice flour with all the spices. Gradually add water and mix until a thick batter forms.
- Cut fish into desired pieces. Pat dry with paper towel to remove excess moisture
- Add the fish to batter and mix to coat it . Cover the bowl with cling and marinate for atleast 2 hours.
- Heat oil in a pan for shallow frying. To test the oil temperature, drop some batter ,if it floats with tiny bubbles, the oil is ready. Reduce heat to medium.
- Fry the fish pieces in the hot oil without overcrowding the pan, turning until golden brown on both sides.
- Drain the fried fish on a paper towel to remove excess oil. For best result use a wire rack it helps to keep the fish crispy
- Serve immediately with some mint chutney and naan on the side.
Notes
- Any white flesh fish can be used for this recipe. I used Barramundi, similar fish are snapper, sole, basa or grouper. You can also use fresh water fish.
I tried making this lahori fish. It was so delicous, perfectly coated batter with right balance of spice. This is my go to recipe now for fried fish.
Thankyou Saman for trying out this recipe. Im so happy that you liked this recipe.
So good, love the crispiness with right balance of spices
This is best ever recipe of fried fish.
This was my first time trying out pakistani style fish recipe. I loved it, its so delicious and crispy. I reduced the chillies a little bit accordinh to my taste but otherwise its perfect.
Thankyou for trying this recipe. Lahori fish is usually spicy but its good that you adjusted the chilli.
very similar to Indian cooking. Infact all of the Pakistani cooking share the same recipies from the Indian sub continent.
Yes Sarita, true Pakistani food shares lot of similarities with Indian food.