Lahori Fish Fry
Chunks of white fish in a spiced gram flour coating with carom seeds and lemon, fried crisp and served with green chutney.
- Time50 min
- LevelEasy
- Costabout £4.03 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pat the fish dry. Mix the ginger, garlic, carom seeds, coriander, cumin, chilli powder, turmeric, salt and lemon juice in a bowl, add the fish and turn gently to coat. Leave for 20 minutes.
20 min - 2
Whisk the chickpea flour, rice flour and pepper with the cold water to a thick, smooth batter, like double cream. Add a splash more water if it is too stiff.
- 3
Heat the oil in a wide, deep frying pan over a medium high heat until a drop of batter sizzles and rises at once.
- 4
Dip each piece of fish in the batter, let the extra drip off, and lower it into the oil. Fry in batches for 3 to 4 minutes on each side, until crisp and golden.
8 min - 5
Drain on kitchen paper and sprinkle with a pinch of salt.
- 6
Serve hot with lemon wedges, green chutney and sliced red onion.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.