by Sarah Mir · Updated November 22, 2020
Jump to Recipe Print Recipe
People go to weddings for the korma. I don't. I am straight up there for the Lahori Fried Fish and the dessert. For most of my life my "shadi" plate has been half a plate piled with hot naans and the other half with savory unctuous battered deep fried, but so damn good Lahori Fried Fish. My father would always warn me about the perils of eating seafood in the summer, but fish over korma any day.
Lahori Fish, but Better
>
So in my head Lahori fish always has a spiced chickpea batter and then. Well, and then, my brother got married. That was exciting and all, but there was this fish at his nikah (the Muslim wedding ceremony). This crunchy, spicy, punchy fish. It had all the flavors of a lahori fried fish, but the CRUNCH people, the crunch.
I was so excited that I immediately went into the hosts' kitchen in my "chamak challo" (glitter and sparkle) dressed for a wedding state and enthusiastically began complimenting a confused catering staff who told me where I could leave my plate.
Leave my plate. Pffft. I had just started eating.
I asked a server what it was and he said Lahori Fried Fish in a matter of fact way that suggested I was a total dummy. Clearly he had not given much thought to this crunch situation. And then there was this sauce - what's the sauce I asked them? The server, who had now had just about enough with me told me it was tartar sauce and then disappeared before I could question him about the mayo used to make the sauce. My husband wasn't quite so academic in his enjoyment and was slathering the tartar sauce on the fish, sprinkling with the provided chaat masala and eating on.
Like a good wife (lol) I decided to follow suit.
What I have learnt about Lahori Fried Fish
In my intensive googling since I have discovered several things. One, that back in the day you wouldn't use "besan" or chickpea flour, but now it seems integral. Two, to add an egg or not to add an egg. My breading stayed on and crunchy, but I am not above a little breading fix if needed. Three, some recipes called for the addition of rice flour or cornstarch. Rice flour provides a sharper crunch and if I was motivated enough to grind up some rice I could have used it, but instead I went with breadcrumbs and am pleased with the outcome.
Is this as good as the Lahore Fried Fish I had that day? I don't know, because that day was one of the happiest of my life. Memory is fickle that way, it is hard to separate fact from sentiment. Here is what I do know: this is crunchy-spicy-delicious and I'd happily eat it any day of the week.
If you make this recipe do take a few seconds to rate it! I would love to see your recreations so tag me on instagram @flourandspiceblog !
Print Recipe
4.62 from 26 votes
A Crunchier Lahori Fried Fish
Course: Side Dish
Cuisine: Pakistani
Keyword: lahori fried fish, pakistani fish recipe
Author: Sarah Mir
Ingredients
- 2 lb any white firm fish cut into 2 inch pieces
- ¾ tsp garlic paste
- 3 tbsp lemon juice
- ¾ tsp salt
- 2.5 tbsp whole coriander seeds
- 1.5 tbsp ajwain (caraway seeds)
- 1 tbsp kasuri methi / fenugreek leaves (heaped)
- 1 ½ tbsp cumin seeds
- 2-3 tbsp red chilli flakes
- ½ tsp red chilli powder (cayenne)
- ⅓ tsp turmeric powder
- ¼ tsp black salt (optional)
- 2 tbsp besan/ chickpea flour
- 1 ½ tbsp breadcrumbs
For serving
- Chaat Masala
- Lemon Wedges
- Tartar Sauce
- Oil (for frying)
Instructions
Squeeze the lemon juice over the fish, sprinkle w a little salt (not included in ingredients), add the garlic paste and mix deftly.
Coarsely grind the coriander seeds, cumin seeds, and ajwain in a grinder (4-5 seconds) and add to the fish along with the rest of the spices and the methi
Set aside for 20 minutes
Heat an inch or more of oil in a pan.
When the oil starts to shimmer then mix the breadcrumbs and besan into the fish to give good coverage. If the mixture is too dry then add a splash of water, but not too much. You want the mixture to stick to the fish, but not become gummy. If it does become gummy then add a little more besan and breadcrumb
Test fry a piece of fish 3 minutes on each side, adjust seasoning if needed.
Continue frying the fish in batches and drain on paper towels.
Serve right away with tartar sauce, wedges of lemon and chaat masala on the side
Notes
Good News Air Fryer Owning Friends: several readers have confirmed with me that this recipe does well in the air fryer too!
Wanna make me later? Pin this photo right here!
More Recipes
Pakistani RecipesFried
« 30 Minute Fajita Pasta
»
Reader Interactions
Comments
Deanna Ahmad saysHi Sarah, the instructions seem a bit incomplete to me. When do we add in.their chili flakes, methi leaves and black pepper?
- sarahjmir@gmail.com says
Hi Deanna! In the instructions it says to add the coarsely ground seeds to the fish along with the rest of the spices, but I did realize that methi is an herb not a spice so I have edited it to say "the rest of the spices and methi". Thanks so much for pointing it out! Hope you try it - do let me know what you think!
Reply
- Shumaila says
Such a cute story, and in my experience rice flour does tend to make fried stuff crunchier- but I agree grinding it is an added step I don't always want to partake. My grandfather loves fried fish, will try this version out- your recipes are always on point!
Reply
- sarahjmir@gmail.com says
Thanks Shumaila! Appreciate it as always 🙂
Reply
- Rebecca | Becky Keeps House says
Fish season is so on right now in Islamabad, and I can't WAIT to try this one. My family loves Lahori Fry Fish and I usually use the Shan mix when I'm in a rush (which is ALWAYS). Going to give this one a try soon Inshallah and let you know how it works out.
Reply
- sarahjmir@gmail.com says
Shaan Masalas always hit a punch so I don't blame you at all! I am pretty sure you can mix breadcrumbs into that to good effect too!
Reply
- Izzah | TeaforTurmeric says
Sarah, I tried this recipe tonight and was taken aback by how delicious (and crunchy) it was.
I made it with tilapia..and let me tell you, tilapia never tasted so good!!! haha. I also used gluten-free bread crumbs and they worked perfectly (in case anyone is interested in making a GF version). Thanks so much for this keeper recipe!Reply
- sarahjmir@gmail.com says
thanks so much for trying it and I am thrilled that you liked it!!! and great tip on the GF breadcrumbs!
Reply
- salmadinani says
I really want to eat fish more regularly and this recipe looks like it would be a hit in the house!
Reply
- Eraj says
This was sooo simple and so good! Big hit with mom as well as hubby 😀
My mom's sole farmaish when she stays with me is to have fish, so Im always looking for new and interesting things to do. And I have to say this was better than any shadi ki lahori fried fish I ever remember having 🙂 best part is, I scaled up your masala list, grinded them all together and now have a jar full of lahori fish masala ready to go for the next time. So pleased with myself 😉
Thanks!!Reply
- sarahjmir@gmail.com says
That is absolutely fantastic to hear! I was just thinking that I should crank by the mirch a little and make it for the kids (they've discovered this new love for lahori fried fish)
Reply
- Linda Kaufman says
Sarah, thank you very much! I really liked the recipe, I took it to my recipe book)
Reply
- sarahjmir@gmail.com saysSee Also31 Easy Asian Recipes
Thank you Linda! Am SO glad to hear you enjoyed it!
Reply
- Aimen says
Hi Sarah! I’d been wanting to make Lahori fried fish and stumbling upon your recipe made my day! I want to try this right away but don’t have/won’t be able to find kasuri methi. Could you please suggest a substitute for it? Zaatar perhaps?
Reply
- sarahjmir@gmail.com says
Hi Aimen!!! There is no substitute for kasuri methi that I can think of, but I would just omit if you didn't have it. It definitely adds flavour, but I get not wanting to purchase spices you may not use a ton!
Reply
- Sahar Zaman says
Hello
A quick question...
Do we need to make batter for besan or just put dry basan and breadcrumb on fish mixture?Reply
- sarahjmir@gmail.com says
Hi Sahar - I could have sworn I had replied to this earlier but its just a dry batter because the fish has it's own liquid/moisture. Sorry again about the delay!
Reply
- SYED S ALI says
I hope I get a quick reply. What time and temperature is required for airfryer? Please, I'd greatly appreciate it if you provide me with this information.
Reply
- sarahjmir@gmail.com says
Hi! I am so sorry, but I don't have an air fryer so I can't be much help!
Reply
- Mehr says
Super excited to try this recipe. Thanks for sharing. Would u be able to share instructions for air frying the fish
MReply
- sarahjmir@gmail.com says
Hi Mehr! I don't have an air fryer so I can't offer specifics but I have heard from many people that it works well in an air fryer!
Reply
- Hamna says
Hello:) I’ve got tonnes of rice flour at home how can I incorporate it in this recipe? I’m ALL for crunch.
Reply
- sarahjmir@gmail.com says
Hi Hamna! I would totally mix the rice flour in and add a splash of water too! You want to keep the besan for that authentic flavour so i wouldn't swap it all out, but this is a light enough batter that you can bulk it up with rice flour
Reply
- Hamna says
That sounds great:) thanks a lot
Reply
- Jiya says
Well, in my opinion kasoori methi is worth a herb always be in your kitchen. It adds to an instant flavour to so many dishes with just a splash of tablespoon full. Most vegetables and some daals would taste heavenly with this little addition.
By the way, I have made this fish recipe for a few times Sarah and I must say this is very close to what I have been trying to look for. I tried a few of my own that were fairly good, but the addition of bread crumbs and sprinkling dry basin is what has made the real difference. Thanks for this addition in my recipe book that I plan to gift to my daughter on her wedding (in a few years' time 😉 )Reply
- sarahjmir@gmail.com says
I am so glad to hear it's close! The dry mix often looks a little strange, but it totally works! Am deeply honored to know you'll pass the recipe on!
Reply
- Fahmeida says
ERAJ.....when you mixed a batch of these spices n herbs to use again later, did you add the channa flour and bread crumbs too?
Reply
- sarahjmir@gmail.com says
You totally can add it all and it'll keep for a while!
Reply
- Neha says
Hey Sarah! Any tips on preparing these before hand for a dawat?
Reply
- sarahjmir@gmail.com says
Hey Neha! You can batter them and leave in the fridge on a tray! You can also fry and bake at 300F to reheat!
Reply
- KANEEZ FATIMA GHULAM SABIR says
approximately 10 mins at 180c
Reply
- Maheen says
Such an amazing and simple recipe! Made it today for the fam and everyone loved it! Thanks for sharing.
Reply
- sarahjmir@gmail.com says
That's great to hear!!! Thanks for sharing!
Reply
- Sana says
Love love love the recipe! Made it a few times and it’s an absolute hit.
Quick question. Do you have any recommendations with regard to air fryer temperature and time?Reply
- Sarah Mir says
Hey Sana! Thanks for sharing that! I suspect I would air fry this one at the regular air fryer temperature (390F for me) for a 4 minutes or so per side. That is my instinct, but I absolutely will test it soon and report back!
Reply
