These fried fish fingers are how you get them on the streets of Pakistan. Light and crispy from the outside, flavourful and spicy from the inside this Lahori Fried Fish makes an incredibly delicious appetizer.
- 500 g white fish fillets boneless and cut in 2 cm strips
- chaat masala for sprinkling
- vegetable oil for frying
- ½ cup gram flour
- ¼ cup cornflour
- 2 tablespoon rice flour
- 3 tablespoon yogurt
- 1 teaspoon ginger garlic paste
- 1 teaspoon salt
- 1 teaspoon red chili powder
- ½ teaspoon red chili flakes
- ½ teaspoon turmeric powder
- ½ teaspoon black pepper powder
- 1 teaspoon carom seeds
- 1 teaspoon cumin seeds roasted and crushed
- 1 teaspoon dried fenugreek leaves
- a pinch orange food colour optional
- Pat the fish fillets dry with a paper towel.
- In a big bowl, mix together all the batter ingredients with a whisk. Make a smooth, thick batter.
- To the bowl add the fish and coat it well with the batter. Keep aside for 15 minutes. Don’t leave the fish for too long or it will get way too soft.
- Heat oil for deep frying in a big pot. On medium heat, drop the fish fingers in batches. Don’t overcrowd. Flip over so that they are equally golden on both sides. When they are half-way cooked and the coating has stuck to the fish, remove to a paper towel.
- Let cool for 15-20 mins while you fry the remaining batch.
- Then re-fry the fish fillets for extra crispiness till they are cooked through and are golden brown.
- Sprinkle chaat masala as soon as they are out and enjoy them with your favourite chutney.