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Friday, December 27, 2013

Lahori Fish - Fish in a Crispy Fried Batter Recipe

Lahori Fish - Fish in a Crispy Fried Batter Recipe
Ingredients
 Tilapia fillet 1 Pound, cleaned, cut into bite size chunks (or any other fish)
 Salt To Taste
 Lime 1⁄2 Medium, juiced
 Oil 2 Cup (32 tbs) (For deep frying)
FOR THE BATTER
 Gram flour 3⁄4 Cup (12 tbs)
 Rice flour 1⁄4 Cup (4 tbs)
 Water 1⁄2 Cup (8 tbs) (as required)
 Ginger paste 1 Tablespoon
 Garlic paste 1 Tablespoon
 Turmeric powder 1⁄2 Teaspoon
 Cumin powder 1 Teaspoon
 Coriander powder 1 Teaspoon
 Red chili powder 1 Teaspoon
 Carom seeds 1⁄2 Teaspoon
 Red chili flakes 3 Teaspoon
 Cumin seeds 1 Teaspoon
 Coriander seeds 3 Teaspoon
 Chaat masala 3 Teaspoon, divided
 Dried fenugreek leaves 1⁄2 Teaspoon
 Salt To Taste

Directions
GETTING READY 
1. In a bowl put the fish chunks. add salt and lime juice. Mix well and let it sit for at least 15 minutes. 

MAKING 
2. In another bowl add gram flour and rice flour, mix well. Add little water and whisk into a batter. Put the ginger and garlic paste and mix well. Add little more water and mix well till incorporated. 
3. Season with turmeric, cumin, red chili and coriander powders, mix well. Add the carom seeds while rubbing it between the palms. Add red chili flakes, cumin seeds, coriander seeds, 2 teaspoons of chaat masala and dried fenugreek leaves. Mix well till all are well combined. Pour little water and mix again to form a runny batter. 
4. Heat the oil in a deep frying pan till hot (test by putting a few drops of the batter). 
5. Just before making, add a pinch of salt to the batter and mix well (the fish is already marinated in salt, add accordingly). Dip the fish chunks in the batter and put it in the hot oil. Fry till golden brown and crisp and transfer on to paper towel to drain off excess oil. 

SERVING 
6. In a serving platter, arrange the Lahori fish. Sprinkle with remaining chaat masala and serve hot with any dip of choice. 

TIPS 
This can be served as snack or main dish also. Just cut the fish fillet according to the type of course it is being served for.


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