Lahori Masala Fried Fish (Besan, Ajwain & Crushed Coriander Crusted Fish Fillets) – Authentic Pakistan Recipe
Famous in Lahore’s winter evenings: crisp chickpea-flour crusted fish studded with crushed coriander seeds and lemon.
- Country of Origin
- 🇵🇰 Pakistan (South Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Thick white fish fillets coated in spiced chickpea-flour batter, Mint-cilantro yogurt chutney, Lemon wedges, Crushed coriander seeds, Ajwain (carom/thyme seeds)
Ingredients for Lahori Masala Fried Fish (Besan, Ajwain & Crushed Coriander Crusted Fish Fillets) (4 Servings)
- 1.25 lbs (or 2.5 cups) thick white fish fillets coated in spiced chickpea-flour batter, prepped into bite-sized pieces
- 1.5 cups mint-cilantro yogurt chutney, washed and trimmed
- 1 cup lemon wedges
- 1 medium onion and 3 cloves garlic, finely minced with crushed coriander seeds
- 1.5 tbsp traditional Pakistan seasoning (ajwain (carom/thyme seeds), roasted cumin, garlic-ginger, lemon juice)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and crushed coriander seeds for 2–3 minutes until softened and fragrant.
- Add thick white fish fillets coated in spiced chickpea-flour batter and mint-cilantro yogurt chutney along with ajwain (carom/thyme seeds), roasted cumin, garlic-ginger, lemon juice, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with lemon wedges and serve straight from the skillet.