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 the country of 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, Often 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 out tandoori fish, fish, and chips, fried fish, tomato fish on my blog, soon inshallah I will share fish kata kat, fish kebabs, finger fish, and fish biryani. Here I used mushka fish fillet you can use any type of fish that you like most, So let’s begin
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To make this recipe firstly rinse the fish fillet by applying flour and turmeric powder, from this method smell goes away, you can find out 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 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, make a thick paste
Now coat the masala paste on the fish fillets very well, Once applied all the masala paste over the fish fillets
Keep in the refrigerator for marination for around 5-6 hours
Heat the oil in the wok on medium flame
Meantime take out marinated fish from the refrigerator and 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, Once you get nice brown color
Drain them out on a kitchen towel_Now transfer to the serving plate and garnish with onion slices and lemon wedges
Serve it with green chutney and Rotis
Lahori fish is a spicy, crispy flavored seafood meal, made with some basic spices and then deeply fried....
Ingredients:
- 1 kg,mushka fillets
- 1 tbsp, garlic crushed
- 2 pcs, of lemon juice freshly squeezed
- 2 tbsp, gram flour
Spices:
- 1 ½ tbsp, red chili powder
- 1 tbsp, Kashmiri red chili powder
- 1 tbsp, coriander powder
- 1 tsp, turmeric powder
- 1.2 tsp, basic garam masala
- 1 tbsp,zeera powder
- ½ tsp, ajwain
- Salt to taste
- 1 tsp, dried fenugreek leaves
How to Make the Best Fish to Fry:
- To make this recipe firstly rinse the fish fillet by applying flour and turmeric powder, from this method smell goes away
- You can find out this method in my previously easy fried fish
- Take a bowl or plate and combine lemon juice, crushed garlic, red chili powder, Kashmiri red chili powder, and turmeric powder. salt,garam masala, cumin powder, ajwain, fenugreek leaves, and coriander powder
- Stir to mix well by splashing some water
- Then add gram flour and mix with spices by adding 1-2 tbsp water, make a thick paste
- Now coat masala paste on fish fillets very well
- Once applied all masala paste is over 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 marinated fish from the refrigerator and 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 the fillets
- Fry each side of the fillet 3-4 minutes, and fry 1-2 fillets in one batch
- Once you get nice brown color
- Drain them out on a kitchen towel
- Note, how much you want to keep crispy fish or color it's up to you
- I love more crispy fish as I kept them dark brown in color
- Now transfer to the serving plate and garnish with onion slices and lemon wedges
- Serve it with green chutney and Rotis
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