Lahori Fish Steak Recipe

Step 1: Clean the Fish

Place 1 kg Rohu fish steaks in a bowl. Add 1 tbsp ginger-garlic paste, 1/2 tsp caraway seeds, 1 tsp salt, and 2 tbsp vinegar. Rub these ingredients thoroughly into the fish. Add enough water to cover the fish and let it soak for 30 minutes to remove any fishy smell.

Step 2: Wash and Dry the Fish

After 30 minutes, wash the fish 3-4 times until the water runs clear. Transfer the fish to a colander to drain excess water. Then, place the fish on paper towels and pat dry both sides thoroughly. This step is crucial for crispy fish and prevents it from breaking during frying.

Step 3: Prepare the Fish Marinade

In a bowl, combine 1 tbsp ginger-garlic paste, 1 tsp salt (use less as fish already has salt), 1/4 tsp caraway seeds, 1/2 tsp turmeric powder, 1/2 tsp black pepper, 1 tbsp vinegar, 1 tbsp cumin powder, 1 tbsp crushed coriander seeds, 1 tbsp tamarind water, juice from 1/2 lemon, 1 tsp garam masala powder, 1 tsp paprika powder (for red color), 1/2 tsp red chili powder, 1/2 tsp chili flakes, 1 tbsp gram flour (besan), 1 tbsp rice flour, and 1 tbsp yogurt. Mix all ingredients well to form a thick paste. The marinade should not be too thin.

Step 4: Marinate the Fish

Add the dried fish steaks to the prepared marinade. Ensure each piece is evenly coated. Marinate the fish in the refrigerator for at least 1 hour. For best results, you can marinate it overnight.

Step 5: Prepare the Mint Chutney

In a blender, combine 1 cup mint leaves, 1 cup cilantro, 1/2 tsp whole cumin seeds, 1 green chili, 2 garlic cloves, 2 dry round red chili peppers, 1/2 tbsp tamarind paste, juice from 1/4 lemon, 2 ice cubes (to maintain green color), and 1 tbsp yogurt. Blend until smooth. In a separate bowl, add 3 tbsp yogurt and mix until smooth. Pour the blended green mixture into the yogurt and mix well. Add 1 tsp salt and mix again.

Step 6: Fry the Fish

Heat sufficient cooking oil in a frying pan on high heat, then reduce the heat to medium. Before adding the fish, give the marinated fish a good mix. Carefully place the marinated fish steaks into the hot oil. Fry for about 7 minutes, turning them once when one side is cooked and golden brown. Hold each fried fish piece with tongs for a few seconds to drain excess oil before removing. Continue frying the remaining fish pieces. Do not turn off the heat until all fish is fried to prevent it from absorbing oil.

Step 7: Prepare and Fry the Fries

After frying the fish, clean the oil if necessary. Add the sliced potatoes to the leftover fish marinade. Add 1 tbsp cornstarch and 1/2 tsp salt, then mix well to coat the potatoes. Heat the oil again. Carefully add the coated potatoes to the hot oil and fry until golden brown and crispy. Remove the fries and place them on a separate plate.

Step 8: Serve

Arrange the fried Lahori fish steaks and crispy fries on a serving platter. Garnish with fresh lettuce, sliced tomatoes, onions, and lemon wedges. Serve immediately with the homemade mint chutney. Enjoy!

• To remove fish smell, rub with ginger-garlic paste, caraway seeds, salt, and vinegar, then soak in water for 30 minutes before washing.

• Thoroughly dry the fish with paper towels or a cloth before marinating and frying to ensure crispiness and prevent it from breaking apart.

• When frying, heat the oil on high first, then reduce to medium. Adding fish to cold oil will cause it to fall apart, while frying on very high heat will burn the outside and leave the inside raw.

• To prevent the chutney from turning black, add ice cubes while blending.

• Do not turn off the heat before frying all the fish, as this can cause the fish to absorb more oil.

• You can use any type of fish steak you prefer.

• For fish cleaning, you can also use tamarind water instead of vinegar.

• For the fish marinade, you can add orange or red food coloring for a more vibrant color.

• If using an air fryer for fish, add 2 tablespoons of oil to the marinade.

• For the fries, you can add gram flour (besan) along with cornstarch for a different texture.