Lahori Fish Recipe

Name: Lahori Fish Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 lb Mahi Mahi ((see notes)); 1 tsp garlic paste; 1 tsp ginger paste; 1 tbsp lemon juice; 2 tbsp yogurt; 1 cup gram flour ((besan)); ½ cup cornflour; 2 tsp salt; 2 tsp red chili powder; 2 tsp red chili flakes; ½ tsp black pepper; ¼ tsp turmeric; 1 tsp amchur powder; 1 tsp carom seeds ((ajwain)); 1 tsp white cumin seeds ((zeera)); 1 tsp fenugreek leaves ((methi)); ⅓ cup water; ½ cup all purpose flour; 2 cups cooking oil

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This Lahori fish recipe is Pakistan's crunchy and savory version of fried fish. This simple recipe, ready in just 35 minutes, makes the perfect weeknight family meal.

Lahori fried fish with a bowl of cilantro chutney on the side.

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Lahori fish is a popular street food that originated in the city of Lahore in the province of Punjab. Street vendors dip marinated fish in a spiced batter made with gram flour, deep fry it, and serve it wrapped in a newspaper parcel.

All you need to enjoy this simple meal is a side of cilantro mint chutney and some naan. It doesn't get any easier than that.

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Why you'll love this recipe
Ingredient notes
Substitutions & variations
Step-by-step instructions
Expert Tips
Recipe FAQS
Other seafood recipes you may like
Lahori Fish Recipe

Why you'll love this recipe

Authentic: This perfectly seasoned Lahori fish recipe is crispy on the outside and soft and flaky inside. This authentic recipe is perfect for exploring authentic Pakistani cuisine.
Easy: This recipe is very straightforward. Most of the ingredients can be easily sourced, and the steps are simple and easy to follow.
Versatile: Serve this as a main course or an appetizer with tamarind chutney, or use raita (Pakistani cilantro sauce) to make fish wraps with some for a fun twist.

Ingredient notes

Fish: This Lahori fish recipe calls for a lean, white, flaky fish with a mild taste like Mahi Mahi. For other options, refer to the substitutes section below.
Gram Flour: I use traditional Pakistani gram flour, known as besan, for the recipe and all my pakora recipes, like chicken pakora and spinach pakora. If you have trouble sourcing this, you can use chickpea powder, but the texture and color may differ slightly.
Cornflour: This is added to make the batter crispier. A gluten-free substitute is provided below.
Spice blend: The spice blend is prepared with basic powdered spices, cumin seeds, carom seeds, and fenugreek leaves for texture, flavor, and aroma.
Yogurt: This is added to the marinade for the fish and helps tenderize it.
Lemon: The acidity in lemon juice helps as a tenderizer and reduces fishy odor.
Garlic & ginger: These are both added to help flavor the fish.

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.

Substitutions & variations

Use a different fish: If you prefer other fish varieties, try grouper, halibut, snapper, or cod for this Lahori fish recipe.
Make it gluten-free: Use rice flour instead of cornflour for a gluten-free option.
Adjust the spices: Add more red chili powder to kick the flavor up a notch, and add crushed coriander and pomegranate seeds to the batter for more flavor and texture.
Serving ideas: Sprinkle some chaat masala before serving, and serve the fried fish with ketchup or tartare sauce instead of chutney.

Step-by-step instructions

Step 1: Cut the fish into 11/2 inch cubes and marinate it with the garlic, ginger, lemon, and yogurt for 20 minutes.

Step 2: Mix the gram flour, cornflour, and spices with ⅓ cup of water until you have a smooth batter.

Step 3: Coat the marinated fish in flour.

Fish coated in flour being dipped in a batter.

Step 4: Dip it in the prepared batter until completely covered.

Step 5: Preheat the oil and fry at medium heat for 2-3 minutes per side.

Step 6: Cook the fish to an internal temperature of 145℉ until it's opaque and flaky on the inside.

Expert Tips

The marination: Allow the fish to marinate for the full 20 minutes to tenderize it, but don't let it marinate for too long, as the lemon's acidity can cause it to become mushy.
Use a flour coating: This is essential as it will help the batter stick to the fish. Use rice flour if you want the fish to be gluten-free.
Oil temperature matters: Heat the oil properly before adding fish and then fry it at medium heat—not hot enough means soggy fish, and too hot means burnt exterior and raw interior.
Fry in batches: Don't overcrowd the pan; this will lower the oil temperature and result in soggy fish.

Recipe FAQS

How do I know when the fish is cooked through?

The fish should be opaque and flake easily with a fork. Two to three minutes per side is sufficient for most fillets.

How do I store leftovers?

Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days. However, I don't recommend freezing it, as it won't stay crispy once defrosted.

How do I reheat the fish?

To help maintain crispiness, reheat the Lahori fish in an air fryer at 350°F for 10 minutes or in the oven at 350°F for 20 minutes.