Lahori fish is known for its spicy distinct taste. It is light, crispy and crunchy from the outside while moist, tender, aromatic and jam-packed with flavours from the inside. You can use any kind of fish for this recipe but the best ones are Rohu, queen fish, mahasher . I prefer buying fish fillets, having no bones in them but there are many people who like to buy fish with bone because they consider it more flavoursome. Well, for me it’s more troublesome that flavoursome hehehehe
If you are food or fish lover and you’ve been to Lahore and you didn’t taste the scrumptious Basheer-dar-ul Mahi at Mazang Chowk, then you ain’t eaten anything yet. Now they have opened another outlet near Gadaffi Stadium as well, so do try their aromatic, spicy batter-fried fish that tastes heaven (and no they didn’t pay me to say that)
You can enjoy this delectable/delicious fish at any time of the day. Deep fry it if you like but for all those weight-watchers this Lahori fried fish recipe can easily be shallow fried in half cup hot oil. The coating or batter on the fish is very light so, there is no need to deep fry it if you don’t want to.
Enjoy it as a snack, lunch or even for dinner with Naan or Tandoori roti. Even though it is fried but the outer batter doesn’t absorb much oil, making it light yet crunchy.
Don’t you just love it? 😀
What you need
Fish fillets———————- 1/2 kg
Lemon Juice——————– 2-3 tbsp
Salt—————————– 1 tsp
Garlic/Ginger paste————- 1 tsp
Anardana———————– 1 tsp (optional) I recommend it though 🙂
Red Chili Flakes—————– 1 tsp heaped
Ajwain————————– 1/2 tsp
Roasted, crushed Cumin——– 1 tsp
Roasted, crushed Coriander—– 1 1/2 tsp
Turmeric (Haldi)—————- 1/4 tsp
Yellow food color—————- few drops (optional)
Chickpea flour (baisan)———- 2-3 tbsp or a little more for coating each fillet lightly
Chart Masala——————– as needed for sprinkling on top after frying
How it’s made
- Clean your fish fillets and gently pat them dry. This is very important, the fish shouldn’t be watery at all.
- Once done, if you fear that your fish might have that distinct fishy smell, apply lemon juice and salt over your fish fillets and then rinse after 30 minutes. But my fish fillets don’t smell at all so, I don’t bother considering this step hehehehe
- Apply all that masala’s over the fish except the chick pea flour and the chart masala and keep your fish marinated for 4-5 hours or preferably for best results, overnight. (I left it overnight).
- Once the marination is over, apply baisan, rinse off excess and then deep or shallow fry your fish. Apply a wee bit more of the chick pea flour if needed. Just lightly coat your fish fillets. Do not add any water or something to your baisan or chick pea flour.
- Just don’t move the fillets a lot if shallow frying, otherwise the light coating will break and that won’t be pretty to look at as well as eat.
- Once fried, sprinkle chart masala on top.
Enjoy it with Imli (Tamarind) sweet and sour chatni, Naan or Tandoori roti and praise the Lord for his blessings.