The Best Lahori Fish Recipe
This Lahori Fish offers something unique to the normal fried fish you may have eaten at a Lenten Fish Fry. The Shan Lahori Fish seasoning mix adds a huge burst of flavor to this Pakistani Fried Fish recipe that comes together in just 15 minutes.
Servings: 4 servings
Ingredients
- 1 pound paddlefish fillets (or other white flaky fish)
- 1 Tablespoon kosher salt
- 2 cups canola oil
- 1 Tablespoon all purpose flour
- 1 Tablespoon cornstarch
- 1 3.52 ounce box of Shan Lahori Fish seasoning mix
- 1 teaspoon fennel seeds
- 1 teaspoon peppercorns
- 1 fresh lemon, cut into wedges
- 1 bunch of fresh cilantro, chopped
Instructions
- Gather all of your ingredients.
- Pat fish fillets dry with paper towels, sprinkle both sides of the fillets with salt, and set them aside at room temperature.
- Add 2 cups of canola oil to a Dutch oven over medium high heat until the oil reaches 350 to 360 degrees F.
- In a mixing bowl, combine half cup of water, 1 Tablespoon all-purpose flour, 1 Tablespoon cornstarch, and the Shan Lahori Fish seasoning mix and whisk together to make a smooth batter.
- Dredge the fish in the batter and let the excess drip off.
- Lay each piece of coated fish gently into the hot oil. Do this by letting the bottom end of the piece of fish fry for a couple of seconds in the oil before you lay the whole piece of fish in the hot oil. This will help prevent the fish from sticking to the bottom of the Dutch oven.
- Fry the fish until golden brown and crispy, between 5 to 7 minutes, flipping fish halfway through frying using a fish spatula. Transfer fish to paper towel–lined plate and sprinkle with fennel seeds and peppercorns if so desired. Serve immediately with lemon wedges and chopped fresh cilantro.
