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 

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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 

                                                              

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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!

                                                               

Veggie Samosa Recipe

Veggie Samosa || Crispy Vegetable Samosa || How to Make Vegetable Samosa with step-by-step photos

 Veggie Samosa is a delicious small triangular fried snack that originally came from India and right after spread all over the world. Samosas are also the most popular Pakistani appetizer/snack; it has a flaky crust and are filled with spiced potatoes, peas, chicken, mince, or eggs.

Wrapped in a thin pastry and fried to perfection, served with mint chutney or ketchup. But here I am using dough to make a samosa instead of a samosa sheet (manda Patti). I prefer to make samosa from the dough as it becomes more delicious than samosa Patti.

It may take you some time, but never compromise with taste

Samosa dough is prepared with all-purpose flour by adding carom seeds, ghee, and salt. The water quantity is just around 50 ml, a bit tight dough, neither too hard nor too soft.

One thing to keep in mind, samosas and namakpare don’t require a puffy crust. These snacks are just flaky and crispy crust that actually comes from the dough texture. Either you need soft/dough or keep the quantity of ghee less or more. In both cases, you can't get the desirable result of a samosa, so be careful to knead the dough. Let’s begin. 

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

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To make a samosa, first we take all the ingredients. 

       

Prepare all veggies besides boiled vegetables, remove the skin of half potatoes and half of them, let the rest be with the skin, then coarsely chop and set aside until required.

Make a flour batter (like)for binding, even water can be used, but flour batter is the best binding agent.

                                           

In a bowl, I add flour along with all the ingredients.

                                     

Mix them together for 5 minutes till they turn into a crumbly texture. 
                         

                   

Start kneading the dough by adding just 2-3 tbsp water, gradually add water till the dough is formed and tight.

                         

I have explained in the above description how they should be made for samosa, cover the dough with a plastic wrap, cling wrap, nd leave it to rest for around 30 minutes.

                               

Heat the oil in a wok, add spices, and let it crackle for 30 seconds on medium flame.

                                       

Then add boiled veggies, potatoes, and peas. Fry them with oil for 3-4 minutes on medium flame.

           

Add chopped onion to the veggies.

Further, stir to mix well for 5 minutes on a medium flame.       

                 

     

Keep stirring by adding all remaining spices, give it a good stir to combine well for 2-3 minutes. 

                     

Coarsely mash the veggie mixture with a hand masher.                

Now the veggie mixture is ready.

Transfer to the plate and keep aside.

                                 

Take the dough out of the bowl and punch it for 1-2 minutes. Roll the dough on a rolling board/slab like a thick rope. 

                       

Divide the dough rope into equal portions, around 2 inches wide.

                        

Take one portion at a time and give it a ball shape.
                                                       

Press it, then roll about 2-3 inches into a round shape.           

  

Cut in half. Now work with a half circle at a time.

                     

Apply the flour batter around the edges using a brush or fingertips. Now fold it in half as shown.

    

                               

You can see the cone shape is ready, the two or three spoonfuls of stuffing in it don’t overstuff

            

Apply the water to the inside edges of the cone and press it to seal it properly. 

Repeat the same shaping process for the rest. Keep the shaped one covered with a kitchen towel so that they don’t dry out...

Shape 2:

If you are not fully sure that you will be able to make the acute shape of a samosa, then here I have shared the method for your ease.

You can make the samosa to give another shape, too, like potli samosa, which you probably have heard of before

Just roll the dough in the same manner and place the stuffing in the center of a rolled ball

Gather all edges from all sides, and give it a little curve in the right direction, as shown in the picture below. The potli samosa is ready to make        

                                     

Once you are almost done shaping the heated oil on a medium flame for deep frying the samosa, the temperature of the oil should be just hot.

Not as hot as frying pakora oil. If the oil is too hot, you will not get a flaky crust. Try checking by adding a small dough ball; it should stay in the bottom for a few seconds and then come on top steadily. If it comes on top quickly, that means the oil is too hot.

             

Slide 2 to 3 samosas at a time carefully into the hot oil. Now lower the heat and continue frying, turning occasionally for an even brown.

                                                         

You can see they start to get brown until evenly nice golden brown color from both sides, drain out the samosas from the oil. 

         

                         

Transfer the kitchen towel to remove excess oil, and repeat the same process with the rest of the samosas. 

      

Veggie samosas are ready to be enjoyed with green chutney and ketchup.