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!
Ingredients
Stage 1
- 2lb white fish (Cod, Haddock or Coley), de-scaled or de-skinned, cut into 6 inch by 2 inch strips
- 2 tsp salt
Stage 2
- 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)
Method
Stage 1
Wash fish in cold water and place in a colander, sprinkle with the salt and keep for 2 hours or more.
Stage 2
- 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.
- Serve with chapattis or naan with apple and banana salad and tamarind chutney.=
