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. 1Squeeze the lemon juice over the fish, sprinkle w a little salt (not included in ingredients), add the garlic paste and mix deftly.
2. 2Coarsely 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. 3Set aside for 20 minutes
4. 4Heat an inch or more of oil in a pan.
5. 5When 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. 6Test fry a piece of fish 3 minutes on each side, adjust seasoning if needed.
7. 7Continue frying the fish in batches and drain on paper towels.
8. 8Serve right away with tartar sauce, wedges of lemon and chaat masala on the side