Lahori Fish Fry Recipe

Lahori Fish | Best Fish to Fry | How to Make Fish Fry Near Me with step-by-step photos

Fish Fry is a spicy, crispy-flavored seafood meal, made with some basic spices and then deep-fried. Every city in Pakistan presents its own taste and culture, and Lahore, the most historic city in Pakistan, presents its spicy and crunchy Lahori fried fish recipe. This Pakistani recipe is eaten all over Pakistan, especially during the winter season, but no other city does it better than Lahore.

Lahori fish is famous all over Pakistan, and in winter, eateries and restaurants that serve fish can be seen jam-packed with customers who are willing to get their hands on the hot, steamy fried fish recipes. This recipe was made famous by roadside fish eateries and restaurant-style. Before the process of frying, the fish is covered in a batter or flour, which is mixed with herbs, masala, and spices.

                                       

It is eaten all over the world, including in Britain, the USA, and European countries. Both varieties of fish, i.e., saltwater fish and freshwater fish, can be fried using the same frying techniques and can be served with various sauces, French fries, and rice.

You can also find tandoori fish, fish, chips, fried fish, and tomato fish on my blog. Soon, inshallah, I will share fish kata kat, fish kebabs, finger fish, and fish biryani. Here I used Anushka fish fillet, you can use any type of fish that you like most. So let’s begin 

If you have tried this Lahori Fish, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook 

Instagram

Pinterest

Youtube       

           

                                                    

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                                 

To make this recipe, firstly rinse the fish fillet by applying flour and turmeric powder; with this method, the smell goes away. You can find this method in my previous post Easy Fried Fish.

                     

Crushed the garlic cloves in a mortar   

      

Take a bowl or plate and add lemon juice and garlic. 

                

Now add the combined powdered spices.

                  

Stir to mix well by splashing some water, then add gram flour and mix with spices by adding 1-2 tbsp water, and make a thick paste.          

Now coat the masala paste on the fish fillets very well. Once all the masala paste is applied to the fish fillets.

  

Keep in the refrigerator for marination for around 5-6 hours.    

              

         

Heat the oil in the wok on a medium flame.

                           

Meantime take out the marinated fish from the refrigerator, mix it all again, and adjust salt and spices if needed.

                                 

Slide fish in medium-hot oil and let them fry on medium-high flame, then flip the side of fillets, fry each side of fillet for 3-4 minutes, and fry 1-2 fillets in one batch, until you get a nice brown color.

                      

Drain them out on a kitchen towel. Now transfer to the serving plate and garnish with onion slices and a lemon wedge.s

                         

                        

Serve it with green chutney and Rotis.  

                             

Egg Potato Chips Recipe ( Egg Fries )

               

Egg Potato Chips Recipe || Egg Fries || Crispy Potato Fries with step-by-step photos and videos

 

Egg potato chips, commonly referred to as egg French fries, are a widely favored deep-fried snack enjoyed by individuals of various demographics around the globe. These delightful potato preparations are often served alongside chicken fry, chicken broast, or as part of a fish and chips meal. Additionally, they serve as a popular snack option paired with coffee or tea.

 

Previously, I shared a recipe for egg potato fries; however, I would like to present an alternative version of egg potato chips. Different preparations may involve the addition of gram flour, all-purpose flour, or solely cornstarch, with some recipes employing a combination of both flours. In this iteration, I have chosen to utilize all-purpose flour to thoroughly coat each potato stick.

                                     

Incorporating all-purpose flour with eggs contributes to a distinctly crisp and crunchy texture in the potato chips. The blend of spices enhances the flavor profile, offering a mildly spiced taste accompanied by a satisfying crunch, thus elevating the overall culinary experience.

 

I frequently prepare this dish as an evening snack or during social gatherings, and consider it an excellent component for high tea. Additionally, these potato chips are ideally served alongside fried chicken and fish fry as part of a dinner menu.

 

For a detailed recipe, watch my video where I explain the steps one by one.

                                        

My Latest Egg Potato chips Video:

Recipe Notes:

When selecting potatoes for cooking, particularly during the summer season, it's advisable to choose good-quality red potatoes. They are ideal for making chips and various potato recipes, as their flavor tends to hold up better than other varieties. 

 

To prepare the potato fries, begin by washing them thoroughly to remove excess starch. This step is essential, as any remaining starch can result in soggy French fries, regardless of whether you use flour or egg for coating. 

 

For added crunchiness, consider soaking the potatoes in chilled water for a short period. This technique helps to improve their texture when frying. 

 

Once the potatoes are clean, pat them dry; this is crucial for achieving crispy potato chips. 

                              

Next, combine the potatoes with flour, egg, and your choice of spices. However, it's essential to avoid adding salt at this stage, as it can draw out moisture and result in soggy chips. Instead, add salt after frying for the best results. 

 

Maintaining the right oil temperature is vital during frying. Cooking on high heat can cause the fries to darken quickly without becoming crisp, while low heat can result in soft, soggy chips. Aim for a moderate level of heat to achieve the perfect fry.

 

You might like these:

Chicken macaroni samosa

Mini Veggies Pizza

pizza burger 

Calzone pizza

Lahori laddu peethi 

                                                              

Have you tried Egg Potato Chips? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

Facebook 

Instagram

Pinterest

Youtube

     

Like Our Videos? Then, follow and subscribe to us on YouTube to receive the latest Recipe Video updates.

                                             

 

How to Make Egg Potato Chips:

Step 1:

Start by selecting firm, starchy potatoes such as Russets or Yukon Golds. Wash the potatoes well to remove any dirt, then cut them into uniform one-inch thick strips. Uniformity will ensure even cooking.

                                          

Place the cut potato strips in a colander and rinse them thoroughly under cold running water. This process removes excess surface starch, 

This can cause the chips to stick together, preventing them from becoming crispy. Continue rinsing until the water runs clear.

                                 

Once rinsed, immerse the potato strips in a bowl of chilled water. Allow them to soak for approximately 30 minutes. This soaking step helps to further remove starch and enhances the texture of the final product.

                       

 2nd step:

After soaking, drain the potatoes well and spread them out on a clean kitchen cloth. Gently pat them dry with another cloth, ensuring they are as dry as possible. Excess water can cause oil splatter during frying, and dry potatoes will yield crispier chips. Transfer the dried strips back into a bowl. 

                       

3rd steps:

In the bowl with the dry potato strips, add one beaten egg, a teaspoon of garlic powder, a pinch of lemon salt, freshly ground black pepper to taste, and approximately half a cup of all-purpose flour (maida).

                         

Toss the potatoes gently to ensure they are evenly coated with the egg and seasoning mixture. Be thorough but gentle to avoid breaking the potato strips. 

Cover the bowl with plastic wrap or a lid and let it sit for about 10 minutes, allowing the flavors to meld. (Note: Refrain from adding regular salt at this stage; it will be mixed in just before frying.) 

                      

4th Steps:

In a deep wok or frying pan, pour in a generous amount of cooking oil—enough to allow the chips to float freely. Heat the oil over medium flame until it reaches around 350°F (175°C). You can test the oil temperature by dropping in a small piece of potato; if it sizzles immediately, the oil is ready. 

                                                                             

Just before frying, sprinkle a teaspoon of salt over the coated potatoes and toss gently to ensure an even layer of seasoning. 

Carefully add the potato strips into the hot oil one by one, ensuring not to overcrowd the pan, as this can lower the oil temperature and lead to soggy chips. It’s best to work in batches.

Allow the potatoes to cook undisturbed for a couple of minutes. You’ll notice they will start to float as they cook. Once they begin to float.

                                           

                                                                       

Gently stir the chips continuously to promote even browning and prevent them from sticking to the bottom of the wok.

                                                               

Fry until they achieve a beautiful golden brown color, which usually takes about 5-7 minutes per batch.

                   

Once golden, use a slotted spoon to remove the fried potato chips from the oil, letting any excess oil drip off. Transfer them onto a wire rack or a plate lined with paper towels to absorb additional oil. 

                     

Serve the hot, crispy egg potato chips immediately for the best texture and flavor. 

These can be accompanied by a variety of dipping sauces; classic choices include tangy ketchup and creamy mayonnaise. Enjoy your delightful homemade snack!

                                                               

Chicken Jalfrezi With Chili Fried Rice Recipe

                                                                                 

Learn how to make Chicken Jalfrezi with Chili Rice using our easy-to-follow step-by-step instructions and accompanying photos and video. This delicious dish features tender chicken cooked in a flavorful sauce and paired with perfectly spiced fried rice.

Chicken Jalfrezi is a tomato-based curry with boneless chicken pieces, bell peppers, and onion. Unlike most traditional curries, Jalfrezi is often stir-fried instead of stewed or braised. This lends it a thick, semi-dry texture instead of a soupy one like that of Classic Chicken Curry.

Here I have also prepared chili garlic rice to serve with chicken jalfrezi. A lip-smacking and flavored chicken jalfrezi with chili garlic fried rice, along with chilled soft drinks, will make your day. Try this 😊

A small number of selected people gathering with lots of gossip tends to affect your mood. At the weekend, certainly, no need to rush to go outside or be bored; you can enjoy each moment with your loved ones, family, and friends at home.

                                                           

Check out my latest video featuring Chicken Jalfrezi with Chili Fried Rice:

This is the reason most of the time my first priority is to make delicious recipes with fun and enjoy with my loved ones. Anyway, let's proceed with the recipe.

Though I have shared the chicken jalfrezi recipe initially in my blog post, and this recipe is 2nd version of jalfrezi with video and chili garlic fried rice

What exactly is Chicken Jalfrezi?

Chicken Jalfrezi is a chicken curry made with traditional onion and tomato masala. It is characterized by including large, cubed pieces of capsicum (bell pepper) added towards the end of the cooking time, so they keep their color and bite. Some versions of Chicken Jalfrezi also add large pieces of onion, but my recipe doesn’t.

What sets a Chicken Jalfrezi apart from other regular curries is the slightly tangy addition of vinegar at the end, which makes it rather reminiscent of more Indo-Chinese style curries such as Chicken Manchurian.

                                                        

Some of the Chinese recipes are included in my blog; you can find them by clicking the link, just like CHICKEN MANCHURIAN, EGG FRIED RICE, SOUPY NOODLES, SPICY NOODLES, FRIED RICE, and CHICKEN SHASHLIK.

I also made chili garlic fried rice to go with the chicken jalfrezi. This rice is quick and simple to prepare and can be made in just 10 minutes using leftover boiled rice.

This recipe can assist you in creating dishes of restaurant quality, and with the help of my tips, you can even customize it to achieve a restaurant-style dish.

TIPS:

If you are using fresh homemade tomato puree, consider adding a tablespoon of tomato ketchup or two tablespoons of tomato paste to enhance the flavor and add an umami taste.

For fried rice, it is best to use leftover, cold, boiled rice to achieve the best results without any sticky grains or breakages. If you do not have leftover boiled rice, you can boil the rice for five minutes, then refrigerate it until completely cool before using it in the recipe.

                                              

I thought you might be interested in this:

Chicken Spaghetti

Chicken jalfrezi with spaghetti

Garlic Fried Rice

If you have tried this Chicken Jalfrezi with Chili Fried Rice, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook 

Instagram

Pinterest

Youtube

   

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest Recipe Video updates.

For detailed recipes, step by step,p watch my video!

                                                   

How to prepare Chicken Jalfrezi served with Chili Garlic Rice?

To begin, cut the onions, bell peppers, and tomatoes into square-shaped pieces. Make sure to remove the seeds from the tomatoes.

                                                      

First, finely chop the garlic. 

  

Then, cut the boneless chicken into bite-sized cubes. 

       

Peel and slice the carrots and capsicums into thin, long pieces.

                                  

Lastly, cut the green chilies into thin, long strips.

In a wok or pan, heat 1 tablespoon of olive oil. Add the onions and capsicums and sauté for 2-3 minutes. Once done, remove from the heat.

                                                                      

In a wok or pan, add oil and heat it up. Then, add chopped garlic and let it cook for a minute. Next, add chicken cubes and fry them with the garlic until the pink color disappears. 

Once the chicken turns white, add spices such as salt, chili flakes, crushed coriander, turmeric powder, and crushed black pepper. Stir everything together to ensure it is well-mixed.

                                                                      

Next, add a small amount of garam masala mix to the dish. Then, include the tomato puree. If you need the recipe for the TOMATO PUREE, it is available in my previous blog post. Simply click the link to access it.

                                                 

                   

To make the chicken tender, add spices and stir on medium-low flame before pouring in water. Once it boils, cover and cook on a medium flame for 15 minutes.

                           

Remove the lid and add sautéed veggies, mixing well. Finally, add tomato cubes and combine them with the chicken masala and veggies.

                                   

At the end of the cooking process, cover the dish and let it simmer over a low flame for approximately 5 minutes. Be sure to keep the flame very low,

as too much heat can cause the chicken jalfrezi to become dry. After 5 minutes, add julienne ginger and allow it to simmer for an additional 3 minutes.

                         

To prepare the chili fried rice, heat some oil in a separate pan or wok. Sesame oil works best for cooking fried rice, but you can use olive oil if you prefer. Add chopped garlic and fry for a minute. 

                                       

Then add thin slices of carrot and sauté with garlic for another minute. 

      

Next, add long, thin capsicum and sauté it for another minute. Once cooked, set the vegetables aside. 

                                        

                             

Crack an egg in the pan next to the sautéed ve, then add, sprinkle some salt and white pepper over the egg. Then, use a spatula to crumble the egg before adding long, thin green chilies. 

                    

Mix everything together before adding boiled, cold rice and mixing it with the masala. 

                           

Finally, add boiled rice, oyster sauce, and salt, and keep mixing everything over a medium-high flame.

                                                     

Before serving, taste the rice and adjust the level of spices as necessary. Continue to stir-fry the rice over high heat for another 2-3 minutes. Once done, your chili fried rice is ready.

                                  

Transfer your chicken jalfrezi and fried rice onto a serving bowl and plate.e 

                    

Serve hot immediately with this delicious chicken jalfrezi with fried rice.