A signature street food delicacy from the heart of Lahore. This fish fry features a golden, extra-crunchy gram flour coating infused with carom seeds and traditional spices, keeping the fish inside moist and flaky.
Prep Time⏱ 20m
Cook Time🔥 15m
Calories🥗 310
Servings👥 4
How to Make It
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1. Marinate the Fish: Pat the fish pieces dry with a paper towel. Rub them with lemon juice, ginger-garlic paste, and a pinch of salt. Let it rest for 15 minutes.
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2. Prepare the Batter: In a large bowl, mix gram flour, rice flour, tamarind pulp, and all the dry spices (ajwain, chili flakes, cumin, coriander, turmeric, and salt).
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3. Coating: Add a small amount of water to the flour mixture to make a thick, smooth paste. The batter should be thick enough to coat the back of a spoon.
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4. Combine: Dip each fish piece into the batter, ensuring it is evenly coated on all sides. Let the coated fish marinate for at least 30 minutes in the refrigerator.
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5. Heat Oil: Heat oil in a deep frying pan or wok on medium-high heat. To test, drop a tiny bit of batter; if it sizzles and rises, the oil is ready.
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6. Deep Fry: Carefully slide the fish pieces into the oil. Do not overcrowd the pan. Fry for 5-7 minutes, flipping halfway through, until the exterior is deep golden brown and crispy.
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7. Drain: Remove the fish and place it on a wire rack or paper towels to drain excess oil.
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8. Serve: Sprinkle generously with chaat masala while still hot. Serve with mint-tamarind chutney and fresh onion rings.