This is the recipe for a very popular street fried fish from Ichra Bazaar in Lahore, Pakistan. I spoke to the street vendor about sharing his secret recipe with me, at first he was hesitant, but when I said I would not open up shop next to him, he was very forthcoming!
Fish Fried Ichra stylePrint Recipe
- 2lb white fish (Cod, Haddock or Coley), de-scaled or de-skinned, cut into 6 inch by 2 inch strips
- 2 tsp salt
- 2 cups of gram flour
- 5 tbs plain low fat yoghurt
- 1 tbs crushed garlic
- 1 tsp ajwain
- 1 tsp salt
- 1 tbs red chillies (omit for mild)
- Enough vinegar to make batter
- Oil for deep frying
- Dry flour (optional)
Wash fish in cold water and place in a colander, sprinkle with the salt and keep for 2 hours or more.
Place all ingredients except vinegar and oil in a deep bowl; use enough vinegar to make a batter of medium consistency (similar to pancake batter).
Dip fish pieces in dry flour both sides (optional), this will help to fully coat the fish.
Then dip in batter and arrange coated fish pieces in a colander to drain off excess (30 minutes).
Heat oil to medium heat, gently lower a few pieces of fish, deep fry until cooked.