Entree: Pakistan – Coastal Pakistan – لاہوری فرائیڈ فش ➤ Lahori Fried Fish (Crisply fried, spice-marinated South Asian-style fish fillets served with lemon and chutney)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 30 min

Total 1 hr

Ingredients

- 2 firm white fish fillets, approx. 8 oz (225 g) each (examples: kingfish, pomfret, or cod)
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 g) ginger-garlic paste
- 1 tsp (5 g) salt
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) red chili powder, or to taste
- 1/2 tsp (1 g) garam masala
- 1 tbsp (15 ml) plain yogurt (for slight tenderness)
- 3/4 cup (90 g) gram flour (besan)
- 1/4 cup (30 g) rice flour (for extra crispness)
- 1/2 tsp (2.5 g) baking powder
- 1/4 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil plus more for shallow frying (about 1–2 cups / 240–480 ml depending on pan)
- 1/4 cup (60 ml) plain yogurt or water to make a light batter (if needed)
- Lemon wedges, for serving
- Fresh cilantro and green chutney (coriander-mint chutney), for serving

Instructions

1. Pat the fish fillets dry with paper towels. Score each fillet lightly on both sides to help marinade penetrate.
2. In a bowl combine 2 tbsp (30 ml) lemon juice, 1 tbsp (15 g) ginger-garlic paste, 1 tsp (5 g) salt, turmeric, red chili powder, garam masala, and 1 tbsp (15 ml) yogurt. Rub the mixture evenly over the fillets, cover, and refrigerate to marinate for 20–30 minutes.
3. Meanwhile, mix the gram flour, rice flour, baking powder, black pepper, and 2 tbsp (30 ml) oil in a shallow dish. If the mixture is too dry for coating, stir in up to 1/4 cup (60 ml) plain yogurt or water to make a slightly tacky coating batter.
4. Heat enough vegetable oil in a wide skillet over medium-high heat for shallow frying; you want a 1/4–1/2 inch (6–12 mm) layer of oil in the pan. Test by dropping a pinch of batter—if it sizzles immediately, the oil is ready.
5. Dredge each marinated fillet in the flour/batter mixture, pressing lightly so the coating adheres. Shake off excess.
6. Fry fillets in batches without crowding the pan, 3–4 minutes per side (depending on thickness) until the exterior is golden brown and crisp and the fish flakes easily, turning once. Adjust heat as needed to avoid burning the spice coating.
7. Transfer fried fillets to a paper-towel-lined plate to drain briefly. Repeat with remaining fillets.
8. Serve hot with lemon wedges, fresh cilantro, and coriander-mint chutney alongside steamed rice or flatbreads.