Lahori Fried Fish

1 comment

Lahori Fried Fish

5.0 from 2 votes
Course: EntreesDifficulty: Easy


Prep time


Cooking time





A classic from the streets of Lahore, this famous dish draws crowds to the street vendors on every single night. Crispy, aromatic and flavorful – try it with Mint Chutney, Chat Masala and a squeeze of lemon.


  • 2 lb red snapper in 1″ steaks

  • 4 tbsp tamarind

  • 1/2 lemon

  • 1 tsp ajwain

  • 1.5 tsp garlic paste

  • 3 tbsp besan flour

  • 2 tsp salt

  • 1 tsp garam masala

  • 1.5 tsp chili powder

  • 1.5 tsp chili flakes

  • 2.5 tsp dhaniya seeds – coarsely ground

  • 2 tsp cumin seeds – coarsely ground


  • Prep
  • In a bowl of water, add a few tablespoons of salt and soak the fish for 20 minutes
  • Rinse really well in clean water and pat dry
  • Marinade
  • Mix the tamarind in 1/2 cup of water and mash into a slurry. Strain this into a mixing bowl.
  • In the tamarind water, add the rest of the ingredients (but not the fish) and mix well.
  • Toss the fish in the marinade, coating every piece well and let it marinate for 30 minutes
  • Frying
  • In a wok or deep fryer, add several cups of vegetable oil, enough to cover the fish well when frying.
  • Fry the fish at 300F, 3-4 pieces at a time. Flip it gently every 3-4 minutes until golden brown and crispy.
  • Serve hot with mint chutney, chat masala and lemon!

One Comment

  1. Came out absolutely delicious! I used an air fryer – 400 degrees for 10 mins.

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