The Best Lahori Fried Fish – Crispy & Spicy
Crispy, spicy Lahori Fried Fish coated in a flavorful gram flour batter. Perfect as an appetizer or main dish, served with naan and mint chutney
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.
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