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Lahori Fried Fish

Actually this is really not pakora even though they are made similar and you can use 1 lb or 1 kg of any type of fish. They can be fillieted, cut in to steaks or whole like here i used butterfish. You can also use smelts which are tiny. There are fresh sardines too and also with the leftover batter then you can add 1 can of fish undrained in to the remaining batter if you choose to keep from wasting it and throwing it down the drain. Please do not waste food. Also you will need to make in advance Pakstani Fish Masala Spice Mix.

If you have frozen whole fish be sure to remove the scales if there are some remaining after thawing with either a fish scraper or the front end of the spoon and work from tail to head which the scales will easily pop off in that direction. Remove the gills and for butterfish only all you have to do is reach right in and remove the internal organs while with larger fish all you have to do with a boning knife is poke the belly with it near the tail and cut all the way up to the head and remove their insides too as well.

Wash the fish with very cold water and use 1 capful of lemon juice to kill the smell and this works great even for the strongest smelling of fish such as haddock. Empty the contents of the mortar and pestle the first time around which is the fish masala. Then you need to chop 1 small piece of ginger and 2 cloves of garlic also chop 1 small piece of fresh turmeric and add to the mortar and pestle. Empty contents on the fish for the second time on the fish, sprinkle with 1 pinch each of pink salt, black salt, ajwan, methi leaves, red chili powder, turmeric powder if not using the fresh one and one more time for the third and final time in mortar and pestle, add 1 dried whole long or round red chili or Kashmiri chili. 1 pinch each of coriander seeds, black peppercorns and cumin seeds, 1 small piece of amchur that is broken and grind then dump on to the fish.

Massage all of this masala in to the fish inside and out to catch all of the flavor and in a small mixing bowl add 1/4 cup of besan, 3 tbs of each of rice flour and cornstarch. Mix and add 1 oz of water a little at a time until it becomes a very thick batter. In a wok or cast iron skillet add 1/4 cup of either corn, canola or vegetable oil and add 2 tbs of either mustard oil, coconut oil or almond oil then turn heat on to high and let the oil get hot. Place the seasoned fish in to the unseasoned besan mixture and add to the hot oil. Fry until brown and crispy on all sides. Make sure they fish turns opaque and you will want to remove just before it starts to scatter and a tell tale sign is when it starts to flake indicating the fish is done. Remove from hot oil and place it on paper towel lined plate. Repeat until there are no more pieces of fish remaining also you can use cleaned shrimp with shells removed as a veriation too. Enjoy this with tomato chutney, sugar free imli kajool chutney this means tamarind date and mango chutney too of course.

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