Lahori Fried Fish

Name: Lahori Fried Fish
Total time: 1500 s
Yield: 4fish fingers
Cuisine: Pakistani
Ingredients: 500 g white fish fillets boneless and cut in 2 cm strips; chaat masala for sprinkling; vegetable oil for frying; 1/2 cup gram flour; 1/4 cup cornflour; 2 tbsp rice flour; 3 tbsp yogurt; 1 tsp ginger garlic paste; 1 tsp salt; 1 tsp red chili powder; 1/2 tsp red chili flakes; 1/2 tsp turmeric powder; 1/2 tsp black pepper powder; 1 tsp carom seeds; 1 tsp cumin seeds roasted and crushed; 1 tsp dried fenugreek leaves; 1 pinch orange food colour optional

Zobia Sajjad @zobiasajjad

Karachi, Sindh, Pakistan

Deep-fried, battered, spicy fish fingers just how you get on the streets of Pakistan.

Zobia Sajjad @zobiasajjad

Karachi, Sindh, Pakistan

Deep-fried, battered, spicy fish fingers just how you get on the streets of Pakistan.

Saved

Ingredients

25 minutes

4fish fingers

500 gwhite fish fillets boneless and cut in 2 cm strips
chaat masala for sprinkling
vegetable oil for frying
batter:
1/2 cupgram flour
1/4 cupcornflour
2 tbsprice flour
3 tbspyogurt
1 tspginger garlic paste
1 tspsalt
1 tspred chili powder
1/2 tspred chili flakes
1/2 tspturmeric powder
1/2 tspblack pepper powder
1 tspcarom seeds
1 tspcumin seeds roasted and crushed
1 tspdried fenugreek leaves
1 pinchorange food colour optional

Saved

Steps

25 minutes

1

Pat the fish fillets dry with a paper towel.
In a big bowl, mix together all the batter ingredients with a whisk. Make a smooth, thick batter.
2

To the bowl add the fish and coat it well with the batter. Keep aside for 15 minutes. Don't leave the fish for too long or it will get way too soft.
Heat oil for deep frying in a big pot. On medium heat, drop the fish fingers in batches. Don't overcrowd. Flip over so that they are equally golden on both sides. When they are half-way cooked and the coating has stuck to the fish, remove to a paper towel.
3

Let cool for 15-20 mins while you fry the remaining batch.
Then re-fry the fish fillets for extra crispiness till they are cooked through and are golden brown.
Sprinkle chaat masala as soon as they are out and enjoy them with your favourite chutney.