Lahori Fried Fish is a winter essential across Punjab. Sold at roadside stalls and food markets, this dish is famous for its spicy marination and crunchy coating. It’s usually made with freshwater fish like rohu or surmai, but it works just as well with any firm white fish. At Anjee’s Kitchen, this version uses ingredients you already have in your kitchen and delivers that classic red colour and bold flavour — no artificial colouring needed. Crispy, spicy, and ready in minutes — this is Pakistani fish fry at its best.