Lahori Fish

Crisp Lahori-style white fish coated with gram flour, ajwain, crushed coriander and chilli, then fried until golden and flaky.

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Lahori fish has a thin, craggy spice coating rather than a thick wet batter. Draining the marinated fish and controlling oil temperature keeps the crust crisp and the centre moist.

Ingredients

• 900 g Firm white fish fillets (boneless, skinned and cut into 8 cm pieces)
• 2 tbsp Lemon juice
• 1.5 tbsp Ginger-garlic paste
• 1.5 tsp Fine salt (divided)
• 2 tsp Kashmiri chilli powder
• 1 tsp Crushed red chilli (reduce for mild)
• 0.25 tsp Ground turmeric
• 2 tsp Coriander seeds (coarsely crushed)
• 0.75 tsp Ajwain seeds (lightly crushed)
• 1 tsp Ground cumin
• 100 g Gram flour (sifted)
• 30 g Rice flour (for extra crispness)
• 1 large Egg (lightly beaten)
• 2 tbsp Water (only if needed)
• 1.5 litres Neutral oil (approximately, for deep-frying)
• 1 tsp Chaat masala (to finish)
• 6 Lemon wedges (to serve)

Step-by-step method

1. Run your fingers over the fish to find any pin bones and remove them with clean tweezers. Pat completely dry, cut into even pieces, and keep refrigerated until the marinade is ready.
2. Mix lemon juice, ginger-garlic paste, 1 teaspoon salt, both chillies, turmeric, crushed coriander, ajwain and cumin. Coat the fish and refrigerate for 20 minutes; longer acidic marinating can make the surface mushy.
3. Lift the fish from excess marinade. Mix gram flour and rice flour, then add the beaten egg. Coat each piece in a thin, clinging layer, adding water one teaspoon at a time only if dry flour remains.
4. Pour oil into a deep heavy pan, filling it no more than halfway, and heat to 175°C. Keep the remaining salt, chaat masala, a rack and long tongs ready before frying.
5. Lower in 3 to 4 pieces without crowding. Fry for 5 to 7 minutes, turning once, until deep golden. Maintain 170–180°C; cooler oil makes the coating greasy, while hotter oil burns it before the fish cooks.
6. Check the thickest piece from the first batch: the centre should be opaque, flake under gentle pressure and reach 63°C. Adjust the cooking time for the remaining batches if the pieces are thicker.
7. Drain on a wire rack rather than paper alone so steam cannot soften the underside. Sprinkle lightly with remaining salt and chaat masala while hot, then rest for 3 minutes.
8. Serve immediately with lemon wedges, sliced onion and mint chutney. Never cover freshly fried fish tightly; trapped steam quickly removes the crisp crust.