Lahori Fish Pakora Recipe

Step 1: Wash and Prepare Fish

Wash 908g Basa fish fillets thoroughly under running water. Cut the fish into desired sizes using scissors. In a bowl, add 1 tbsp garlic paste, 1 tsp salt, 2 tbsp vinegar, 1/2 tsp caraway seeds, 1 tbsp tamarind water, and enough water to cover the fish. Mix well and let the fish soak for 30 minutes to remove any smell. After 30 minutes, wash the fish again and place it in a strainer for 30 minutes to drain excess water, or pat dry with paper towels/cloth.

Step 2: Prepare Fish Marinade

In a separate bowl, combine 2 tbsp ginger & garlic paste, 1 tbsp yogurt, 1 tbsp crushed coriander seeds, 1 tbsp chili flakes, 1 tsp salt (use less as fish already has salt), 1/4 tsp black salt, 1 tsp caraway seeds, 1 tsp cumin powder, 1 tsp garam masala powder, 1 tsp paprika powder (for color), 1/4 tsp nigella seeds, 1 tsp turmeric powder, 2-3 tbsp tamarind water, 6 tbsp gram flour, 1 tbsp vinegar, 1 tsp black pepper, and 2 finely chopped green chilies. Mix all ingredients thoroughly to form a thick paste. Ensure the marinade is not too thin.

Step 3: Marinate the Fish

Add the drained fish fillets to the prepared marinade. Squeeze fresh lemon juice from half a lemon over the fish. Mix well, ensuring each piece of fish is evenly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for 2 hours. For best results, marinate overnight.

Step 4: Fry the Fish

Heat cooking oil in a pan on high heat, then reduce to medium. Before frying, mix the marinated fish once more. Carefully place the marinated fish pieces into the hot oil, ensuring not to overcrowd the pan. Fry until one side is slightly cooked, then flip and fry until golden brown and cooked through, about 8 minutes per batch. Hold the fried fish with a strainer to drain excess oil before transferring to a plate. Do not turn off the heat until all fish is fried to prevent oil from soaking into the fish.

Step 5: Prepare and Fry the Fries

Peel and cut 2 large potatoes into fries. Boil the potato fries in water for 1 minute. Drain the boiled potatoes and immediately pour cold water over them. Place the potatoes in a strainer for 5 minutes to drain excess water. Heat the same oil used for fish (after cleaning it) on high heat. Half-fry the potatoes, then remove them from the oil and let them cool for 10 minutes. After cooling, fry the fries again on high heat until golden and crispy. Remove from oil and place on a plate.

Step 6: Prepare Mint Chutney

In a blender, combine 1/2 cup packed mint leaves, 1/2 cup packed cilantro, 2 green chilies, 1/2 tsp cumin seeds, 1 tsp salt, 1 tbsp tamarind water, 1 tbsp yogurt, 1 ice cube, and fresh lemon juice from half a lemon. Blend until smooth. You can also add pomegranate powder for extra flavor. Transfer the chutney to a serving bowl.

Step 7: Serve

Serve the hot Lahori fish pakora with crispy fries and fresh mint chutney. Enjoy!

• Wash fish thoroughly to remove any smell.

• Use less salt as fish already contains some.

• Kashmiri paprika powder is used for color, not spice.

• Tamarind water is crucial for authentic Lahori fish flavor.

• Do not make the marinade too thin.

• Avoid using rice flour as it can make the fish hard.

• For best results, marinate fish overnight.

• Heat oil on high, then reduce to medium for frying to prevent fish from breaking or sticking.

• For extra crispy fish, half-fry, cool, and then fry again.

• Keep the heat on until all fish is fried to prevent oil absorption.

• You can add pomegranate powder to the mint chutney for extra tang.

• You can use any type of fish available to you.

• Adjust green chilies according to your spice preference.

• Red chili powder can be added to the fish marinade if desired.