Lahori Fried Fish
Course: EntreesDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
30
minutesCalories
385
kcalA classic from the streets of Lahore, this famous dish draws crowds to the street vendors on every single night. Crispy, aromatic and flavorful – try it with Mint Chutney, Chat Masala and a squeeze of lemon.
Ingredients
2 lb red snapper in 1″ steaks
4 tbsp tamarind
1/2 lemon
1 tsp ajwain
1.5 tsp garlic paste
3 tbsp besan flour
2 tsp salt
1 tsp garam masala
1.5 tsp chili powder
1.5 tsp chili flakes
2.5 tsp dhaniya seeds – coarsely ground
2 tsp cumin seeds – coarsely ground
Directions
- Prep
- In a bowl of water, add a few tablespoons of salt and soak the fish for 20 minutes
- Rinse really well in clean water and pat dry
- Marinade
- Mix the tamarind in 1/2 cup of water and mash into a slurry. Strain this into a mixing bowl.
- In the tamarind water, add the rest of the ingredients (but not the fish) and mix well.
- Toss the fish in the marinade, coating every piece well and let it marinate for 30 minutes
- Frying
- In a wok or deep fryer, add several cups of vegetable oil, enough to cover the fish well when frying.
- Fry the fish at 300F, 3-4 pieces at a time. Flip it gently every 3-4 minutes until golden brown and crispy.
- Serve hot with mint chutney, chat masala and lemon!
Came out absolutely delicious! I used an air fryer – 400 degrees for 10 mins.