Fried Fish Lahori

Step-by-Step Instructions

1. 1

   Start by cleaning the fish fillets thoroughly under cold running water. Pat them dry with a paper towel to remove excess moisture, which will help the batter stick better.

2. 2

   In a mixing bowl, combine the gram flour, rice flour, red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix these dry ingredients well to ensure an even distribution of spices.

3. 3

   Add the ginger-garlic paste, lemon juice, and chopped green chilies to the dry mixture. Gradually add water, mixing continuously until you achieve a smooth, thick batter that can coat the back of a spoon. It should not be too runny or too thick.

4. 4

   Next, fold in the chopped fresh coriander leaves into the batter. This will add freshness and enhance the flavor of your fried fish.

5. 5

   Heat enough oil in a deep frying pan or kadhai over medium heat. To test if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle and rise to the surface immediately.

6. 6

   While the oil is heating, take each fish fillet and dip it into the batter, ensuring it is well-coated on all sides. Let any excess batter drip off before placing it into the hot oil.

7. 7

   Carefully slide the coated fillets into the hot oil one by one, making sure not to overcrowd the pan. Fry the fish for about 4-5 minutes on one side until golden brown and crispy.

8. 8

   Flip the fillets gently using a slotted spoon and fry the other side for another 4-5 minutes, or until it is equally golden and crispy. The fish should be cooked through, flaky, and have a crispy exterior.

9. 9

   Once cooked, remove the fried fish from the oil and place it on a paper towel-lined plate to drain excess oil. This will ensure that the fish remains crispy.

10. 10

    Serve the fried fish hot with lemon wedges on the side and your favorite dipping sauce, such as mint chutney or tamarind sauce, for added flavor.