A Crunchier Lahori Fried Fish

Ingredients

• 2 lb any white firm fish cut into 2 inch pieces
• 3/4 tsp garlic paste
• 3 tbsp lemon juice
• 3/4 tsp salt
• 2.5 tbsp whole coriander seeds
• 1.5 tbsp ajwain (caraway seeds)
• 1 tbsp kasuri methi / fenugreek leaves (heaped)
• 1 1/2 tbsp cumin seeds
• 2-3 tbsp red chilli flakes
• 1/2 tsp red chilli powder (cayenne)
• 1/3 tsp turmeric powder
• 1/4 tsp black salt (optional)
• 2 tbsp besan/ chickpea flour
• 1 1/2 tbsp breadcrumbs
• Chaat Masala
• Lemon Wedges
• Tartar Sauce
• Oil (for frying)

Instructions

1. 1

   Squeeze the lemon juice over the fish, sprinkle w a little salt (not included in ingredients), add the garlic paste and mix deftly.

2. 2

   Coarsely grind the coriander seeds, cumin seeds, and ajwain in a grinder (4-5 seconds) and add to the fish along with the rest of the spices and the methi

3. 3

   Set aside for 20 minutes

4. 4

   Heat an inch or more of oil in a pan.

5. 5

   When the oil starts to shimmer then mix the breadcrumbs and besan into the fish to give good coverage. If the mixture is too dry then add a splash of water, but not too much. You want the mixture to stick to the fish, but not become gummy. If it does become gummy then add a little more besan and breadcrumb

6. 6

   Test fry a piece of fish 3 minutes on each side, adjust seasoning if needed.

7. 7

   Continue frying the fish in batches and drain on paper towels.

8. 8

   Serve right away with tartar sauce, wedges of lemon and chaat masala on the side