Crispy Lahori Fish Fry: An Easy & Authentic Pakistani Recipe
25 minutes
1274 reads
About Crispy Lahori Fish Fry: An Easy & Authentic Pakistani Recipe
Craving a taste of Lahore? This Crispy Lahori Fish Fry delivers an explosion of Pakistani flavors with a satisfying crunch. Imagine tender, flaky fish encased in a crispy, aromatic crust – it's easier than you think!Authentic Lahori masala brings depth and complexity, while a vibrant marinade of onion, ginger, garlic, lemon, and chili powder infuses the fish with zest. A simple rice flour coating and quick shallow fry create the perfect texture. Serve this flavorful fish with fluffy steamed rice for a complete meal, or enjoy it as a tantalizing appetizer. Perfect for a busy weeknight or a weekend feast!
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Marinade
- 500 gm Fish rahu or similar
- 1 Tbsp Garlic Paste
- 1 Tbsp Ginger Paste
- 2 Tbsp Onion Paste
- 1 Tbsp Lemon Juice
- 1 tsp Chili Powder red
For the Coating
- 2 Tbsp Rice Flour
- 1 Tbsp Lahori Masala Powder
- 1 ½ tsp Salt or to taste
Instructions
- Wash the fish pieces thoroughly. Pat them dry with paper towels. This helps the marinade adhere better and ensures a crispier fry.
- In a bowl, combine the onion paste, ginger paste, garlic paste, lemon juice, and red chili powder. Mix well to create the marinade.
- Add the fish pieces to the marinade, ensuring they are evenly coated. Cover the bowl and let the fish marinate in the refrigerator for at least 20 minutes, or up to 30 minutes. This allows the fish to absorb the flavors of the marinade.
- In a separate shallow dish, combine the rice flour, Lahori masala powder, and salt.
- Remove the marinated fish from the refrigerator. Dredge each piece in the rice flour mixture, ensuring it's fully coated. Gently shake off any excess flour.
- Heat oil in a large skillet over medium-high heat. The oil is ready when a small pinch of rice flour sizzles immediately upon contact.
- Carefully place the coated fish pieces in the hot oil, ensuring not to overcrowd the skillet. Work in batches if necessary.
- Shallow fry the fish for about 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
- Remove the cooked fish from the skillet and place it on a wire rack or paper towel-lined plate to drain excess oil.
- Serve the Crispy Lahori Fish Fry hot with steamed rice and a side of chutney or raita.
Recipe Notes
Good To Know
- For an extra-crispy crust, dredge the marinated fish lightly in rice flour or semolina before frying.
- If you prefer a smokier note, briefly smoke the marinated fish with a piece of hot charcoal and a few drops of ghee in a closed container for 1-2 minutes before frying.
- To make this dish suitable for those avoiding fried foods, try air-frying or baking the marinated fish at 220°C (430°F) until golden and crispy, brushing lightly with oil for a similar texture.
- Serve the fish on a bed of thinly sliced onions and sprinkle with chaat masala and fresh coriander just before serving.
Expert Tips
- Use fresh, high-quality spices for the Lahori masala to ensure the best flavor. Toasting whole spices before grinding enhances their aroma and taste.
- Don't overcrowd the pan when frying the fish. Frying in batches ensures even cooking and optimal crispiness.
- Adjust the amount of chili powder in the marinade to suit your spice preference. Taste and adjust before marinating the fish.
Storage Instructions
- Store leftover Lahori fish fry in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or oven, avoiding overcooking.
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Recipe Nutrition
Calories: 37kcalCarbohydrates: 8gProtein: 1gSodium: 1710mgFiber: 1gSugar: 1g
Geeta Biswas
Articles: 919
5 Comments
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What a delightful recipe! Thanks for sharing.
I’m excited to make this at home!
Great recipe! I’m eager to try it.
This looks so inviting! Thank you.
This looks so good! Can’t wait to cook it.