Name: Lahori Fried Fish (Crispy Spiced Fish)
Prep time: 15 min
Cook time: 15 min
Total time: 90 min
Ingredients: 500 grams boneless fish (rohu, basa, tilapia, or cod); 2 tbsp lemon juice; 1 tbsp ginger paste; 1 tbsp garlic paste; 1 tsp red chilli powder; 1 tsp Kashmiri chilli powder (for colour); 1/2 tsp turmeric powder; 1 tsp coriander powder; 1 tsp cumin powder; 1/2 tsp ajwain (carom seeds); Salt to taste; 1 medium egg (optional, for binding); 2 tbsp gram flour (besan); 1 tbsp cornflour; Oil for deep frying

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.

Lahori Fried Fish (Crispy Spiced Fish)

Tender on the inside, crisp on the outside — this Lahori-style fried fish is coated in masala and deep-fried to golden perfection.

Print Recipe

Prep Time 15

Cook Time 15

Marination Time 1

Total Time 1 30

Course BBQ & Grilled

Cuisine Pakistani

Servings 2 people

Calories 360 kcal

Ingredients

500 grams boneless fish (rohu, basa, tilapia, or cod)
2 tbsp lemon juice
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp red chilli powder
1 tsp Kashmiri chilli powder (for colour)
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp ajwain (carom seeds)
Salt to taste
1 medium egg (optional, for binding)
2 tbsp gram flour (besan)
1 tbsp cornflour
Oil for deep frying

Instructions

Step 1: Marinate the fish

Cut the fish into medium-sized strips or chunks.
In a bowl, combine lemon juice, ginger, garlic, all spices, and salt.
Add fish and mix gently. Let it marinate for at least 1 hour in the fridge.

Step 2: Prepare for frying

Just before frying, mix in gram flour and cornflour to coat the fish evenly.
If using, beat in one egg to help bind the coating and make it crispier.

Step 3: Fry the fish

Heat oil in a deep frying pan on medium heat.
Carefully add fish pieces and fry for 3–4 minutes per side until golden brown and crispy.
Drain on paper towels.

Step 4: Serve

Serve hot with lemon wedges, green chutney, and thinly sliced onions or kachumber salad.

Notes

Marinate longer for deeper flavour. Overnight marination works well too.
Make sure oil is medium-hot — too hot will burn the coating, too cold will make it soggy.
Always fry in small batches to maintain crispness.

Q: Can I air fry or bake instead of deep frying?

Yes. For air fryer, cook at 180°C for 12–15 minutes, flipping halfway. For oven, bake at 200°C for 15–18 minutes on a greased tray.

Q: Is this dish spicy?

It’s moderately spicy. You can reduce red chilli powder to make it milder.

Q: What kind of fish works best?

Any firm white fish like basa, tilapia, cod, haddock, or rohu will work well.

Q: Can I make this ahead of time?

You can marinate and coat the fish ahead, but fry just before serving for best texture.