Entree: Pakistan – Lahore Street Food – لاہوری فرائیڈ فِش ➤ Lāhorī Fraīd Fish (Crispy deep-fried spiced fish prepared in a Lahore street-food style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 12 min

Additional 30 min

Total 1 hr 22 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 small whole fish, approx. 8 oz (225 g) each, cleaned and butterflied (examples: rohu, tilapia, or small river fish) (estimate: Tilapia is the explicitly labelled example species. Treat the stated 7 7/8 oz (225 g) per fish as cleaned whole-fish gross weight; estimate edible raw flesh at 50% yield. Actual yield varies with fish size and trimming.)
1/2 cup (120 g) plain yogurt for marinade
1 tbsp (15 ml) lemon juice
1 tbsp (15 g) ginger-garlic paste
1 tsp (5 g) salt, plus extra for finishing
1/2 tsp (2.5 g) ground black pepper
1 tsp (5 g) red chili powder (adjust to taste)
1/2 tsp (2.5 g) turmeric powder
1 tsp (5 g) ground coriander
1 tsp (5 g) ground cumin
1 cup (120 g) gram flour (besan) for coating
1/2 cup (70 g) rice flour for extra crispness
1 tsp (4 g) baking powder
1/2 tsp (2.5 g) chaat masala or dry mango powder (amchur), optional for dusting
3–4 cups (720–960 ml) vegetable oil for deep frying
Fresh cilantro leaves and lemon wedges for serving (no measurement required)
Thinly sliced onion and green chutney or tamarind sauce for accompaniment (no measurement required)

Show original ingredient measurements

4 small whole fish, approx. 8 oz (225 g) each, cleaned and butterflied (examples: rohu, tilapia, or small river fish) (estimate: Tilapia is the explicitly labelled example species. Treat the stated 225 g per fish as cleaned whole-fish gross weight; estimate edible raw flesh at 50% yield. Actual yield varies with fish size and trimming.)
1/2 cup (120 g) plain yogurt for marinade
1 tbsp (15 ml) lemon juice
1 tbsp (15 g) ginger-garlic paste
1 tsp (5 g) salt, plus extra for finishing
1/2 tsp (2.5 g) ground black pepper
1 tsp (5 g) red chili powder (adjust to taste)
1/2 tsp (2.5 g) turmeric powder
1 tsp (5 g) ground coriander
1 tsp (5 g) ground cumin
1 cup (120 g) gram flour (besan) for coating
1/2 cup (70 g) rice flour for extra crispness
1 tsp (4 g) baking powder
1/2 tsp (2.5 g) chaat masala or dry mango powder (amchur), optional for dusting
3–4 cups (720–960 ml) vegetable oil for deep frying
Fresh cilantro leaves and lemon wedges for serving (no measurement required)
Thinly sliced onion and green chutney or tamarind sauce for accompaniment (no measurement required)

Instructions

1. Rinse and pat the butterflied fish dry. Make shallow crosswise cuts in the thicker parts to help the marinade penetrate.
2. In a bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, salt, black pepper, red chili powder, turmeric, ground coriander, and ground cumin. Coat each fish thoroughly with the marinade and refrigerate for at least 30 minutes, up to 2 hours.
3. In a shallow dish, combine gram flour, rice flour, and baking powder. Toss to blend and season with a pinch of salt and extra chili powder if desired.
4. Heat oil in a deep frying pan or kadai to 350°F (175°C). To test, drop a pinch of flour into the oil; it should sizzle and rise steadily.
5. Remove marinated fish from the fridge. Dredge each fish lightly in the flour mixture, pressing so a thin, even coating adheres; shake off excess.
6. Fry the fish in batches, careful not to overcrowd, for 4–6 minutes per side depending on size, until deep golden brown and crisp. Adjust heat to maintain oil temperature around 325–350°F (160–175°C).
7. Transfer fried fish to a wire rack or paper towels to drain briefly. Sprinkle with a little extra salt or chaat masala while hot.
8. Serve immediately with lemon wedges, sliced onion, green chutney or tamarind sauce, and fresh cilantro for a true Lahore street-food experience.